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Kenya Kiganjo AA 肯亞 奇安布產區 集丘處理廠

Quantity: 225g

草莓, 茉莉, 櫻桃, 柚子, 乾淨清透
Strawberry. Jasmine. Cherry. Pomelo.

Variety SL28, SL34, Batian, Ruiru 11
Region Kiambu Thiririka
Roast Level Light Roast

About this coffee :

Thiririka 農民合作社 (FCS) 擁有三個工廠:Githembe、Kiganjo 和 Ndundu。 在 Githembe,咖啡只經過去皮和清洗,然後運到 Kiganjo 進行乾燥。 Githembe 擁有大約 1500 名活躍的農民,種植 SL 28、SL 34 和 Batian。 土壤為粘土。 收穫時間為 10 月至 12 月,運輸時間為 3 月至 4 月。 年產量為 4100 袋(60 公斤)。

三個工廠的加工技術是一致的。 咖啡櫻桃在打漿前被分揀。 打漿發酵12-14小時後,將豆子分為P1、P2、P3、P輕和豆莢。 P1 留在浸泡槽中進行乾燥。 乾燥需要 7-14 天。

這款肯亞咖啡具有非凡的芳香和經典風味。 草莓、櫻桃和柚子的濃郁果香,餘韻帶有一絲茉莉花香。 一杯咖啡,第一口就會讓你的臉上露出笑容。

The Thiririka Farmers Cooperative Society (FCS) has three factories: Githembe, Kiganjo and Ndundu. At Githembe the coffee is only pulped and washed, and then transported to Kiganjo for drying. Githembe has around 1500 active farmers, growing SL 28, SL 34, and Batian. The soil is clay loam. Harvest is October to December and shipping from March to April. Annual production is 4100 bags (60 kg).

The processing techniques are consistent in all three factories. The cherries are sorted before being pulped. After pulping and being fermented for 12-14 hours, the parchment is separated into P1, P2, P3, P lights and pods. The P1 is left in the soaking tank being taken for drying. The drying takes between 7-14 days.

This Kenyan coffee has an exceptional aromatics & classic flavour profile. Intense fruity notes of strawberry, cherries, and pomelo, with hints of jasmine qualities on the finish. A coffee that will put a smile on your face in the first sip.  

Brewing Recipe : 

Brewing ratio 1 : 15
Ground coffee 16g
Total water 235ml
Water temperature 91ºc
Brew time 1.40 minutes
Roast Date
31st of May 五月三十一號