Donggu processing Plant in Kenya Coffee Bean Variety producing area

The Donggu Coffee processing Plant, founded in 1999 near the town of Merlot in the eastern province of Kenya, at an altitude of about 1350 meters, has been working closely with the Nthibiri Cooperative for several years, with about 1500 farmers working here.

The soil in the territory is red soil rich in organic matter. the whole year's rainfall is concentrated in the rainy season from March to May, occasionally from October to December, and the temperature is about 13 to 26 degrees Celsius. The coffee varieties planted are the famous Kenyan SL28 and SL34.

The farmers here are trained by agricultural experts, so the planting of coffee trees, pruning fertilizers and pesticides follow a set of strict rules.

The aroma of berries gives people an aftertaste.

In terms of flavor, the dry fragrance has my favorite Kenyan berry aroma, which is also my favorite flavor. The aroma has a variety of moldy aromas of berries, willows, kumquat and so on. After pouring into hot water, the wet fragrance is full of grease and fruit tea flavor. When sipping coffee juice, there is only one feeling on the tongue, which is delicate, and the acidity makes people feel very comfortable and a hint of berries. The fragrance of sweet plum and the long-lasting rhyme of Huigan are really satisfying ~ this will make you very satisfied if you like the fragrant Kenya beans with berries.

Cup test sharing:

Baking degree: S1 (drop beans before the end of the first explosion)

Baking date: 01.27

Cup test date: 02.03

Dried Fragrance: berry, willow, kumquat, various moldy fruit aromas,

Wet fragrance Aroma: caramel, berries, cream, chocolate, full fat fragrance, fruit tea

Texture Body: exquisite with greasy feeling

Sensory-acidity Acidity: sweet plum

Sense-sweetness Sweetness: cool back sweet with a trace of acid

Unique flavor Regional distinction: berries, sweet plums

Throat Aftertaste (back): Huigan delicate and persistent with sweet plum fragrance