Rufous Coffee Roasters

Kenya Kamwangi AA 肯亞 卡姆旺吉

糖果、蔓越莓、水果乾、花香
Candy. Cranberry. Dried Fruit. Floral.

Variety Ruiru, SL28, Batian, SL34
Processing
Washed
Region Kirinyaga
Altitude
1800masl
Roast Level Light Roast

About this coffee :

Kamwangi是New Ngariama FCS運營的三家工廠之一。這是FCS的第二家工廠,由合作社於1983年建立。隨著Kamwangi和Kainamui(第一家工廠)的咖啡豆處理量不斷增加,合作社最近建立並開始在其第三家工廠Kiamugumo進行加工。

Kirinyaga以咖啡聞名。該位置的憑證是無可爭議的。那麼,Kamwangi咖啡也很出眾也許不足為奇。該地區深層,排水良好,肥沃的紅色火山土壤,海拔1100+米,年降水量約1400mm。該工廠的小農戶可以獲取培訓和技術建議,以提高產量。

在Lemmy的密切關注下,Gakundu濕磨機的處理過程遵循嚴格的質量驅動方法。所有的咖啡櫻桃都是經過手工挑選的,並在同一天送到工廠,經過精心的分類。工廠員工負責監督過程,任何櫻桃未成熟或損壞的櫻桃都不會被“櫻桃乾事”接受。“櫻桃乾事”是收穫期最重要的員工之一,他們會仔細記錄每個生產者在特定日期提供的咖啡量(因此咖啡售出後應付款多少)。

稱重並記錄後,將運送的重量和農民的身分記錄在Cherry Clerk的收銀機中,並將櫻桃引入料斗中進行製漿。只有在收到足夠數量的櫻桃後才能開始製漿。

製漿後,櫻桃將被運送到工廠的一個發酵罐中,根據當時的環境溫度,其會發酵24至36小時。之後,將咖啡充分洗滌以除去所有粘液痕跡,在此期間將對咖啡進行分級。然後,咖啡將在工廠抬高的干燥床上運送至乾燥狀態,在12至20天的過程中將緩慢乾燥,在此期間,咖啡將被定期翻轉並在一天中最熱的時段覆蓋。

農民主要種植SL28和SL34,但與幾乎所有的肯尼亞合作咖啡一樣,它可以是所有東西的混合物。其他普通品種有K7,瑞茹11和現在的八田。

這肯亞咖啡十分甜又乾淨。蔓越莓和糖果等充滿活力的果香,並帶有可愛的花香餘韻。您會愛上的濃烈的甜咖啡。

Kamwangi is one of three factories run by New Ngariama FCS. This was the second factory for the FCS and was established by the Co-op in 1983. With increasing volume pressure on both Kamwangi and Kainamui (the first factory) the Co-op recently established and began processing at their third factory, Kiamugumo.?

Kirinyaga is famous for its coffee. The credentials of the location are indisputable. It is perhaps not surprising, then, that Kamwangi coffees are also exceptional. The area has deep, well drained and fertile red volcanic soil at altitudes of 1,100+ metres above sea level with around 1,400mm of rainfall annually. Smallholder members of this factory have access to training and technical advice in an effort to increase yields.

Under the watchful eye of Lemmy, processing at the Gakundu wet mill adheres to stringent quality-driven methods. All coffee cherries are handpicked and are delivered to the mill the same day, where they undergo meticulous sorting. Factory employees oversee the process and any underripe or damaged cherries will not be accepted by the ¡¥Cherry Clerk¡¦ ¡V one of the most important harvest-period staff, who keeps meticulous records of how much coffee each producer delivers on any given day (and thus how much payment is due once the coffee has sold).?

After being weighed and logged, the weight of the delivery and the farmer¡¦s identification is recorded in the Cherry Clerk¡¦s register and the cherries are introduced into the hopper to be pulped. Pulping will only begin when a sufficient quantity of cherries has been received.

After pulping the cherries are delivered to one of the factory¡¦s fermentation tanks, where it will ferment for between 24 to 36 hours depending on the ambient temperature at the time. After this, the coffee is fully washed to remove all traces of mucilage, during which time it will be graded. The coffee will then be delivered to dry on the factory¡¦s raised drying beds where it will dry slowly over the course of 12 to 20 days, during which time it will be turned regularly and covered during the hottest part of the day.

The farmers are mainly growing SL28 and SL34, but as with almost all Kenyan Cooperative coffees it can be a mix of everything. Other normal cultivars are K7, Ruiru 11 and now also Batian.

This is a spectacular Kenyan coffee. A vibrant aromatics of cranberries & candy like sweetness, finish with a lovely floral aftertaste. A very intense sweet coffee?that you'll fall in love with.

Brewing Recipe :?

Filter
Brewing ratio 1 : 15
Ground coffee 16g
Total water 235ml
Water temperature 91oc
Brew time 1.40 minutes
Roast Date
31st of January 

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