Sold Out RM 50.00
|Variety||SL28 & SL34|
|Roast Level||Light Roast|
Cherries. Raspberries. Blackcurrants. Orange.
About this coffee :
發掘東肯亞產區，Machakos County （馬茶科斯省），Machakos 是非洲東部和中部最古老的城鎮，成立於1887年，比Narobi 還早了 10 年。位於 Narobi 東南方 63 公里處，此產區分為三大咖啡生產區域－Kangundo、Machakos及Donyo Sabuk，種植海拔落在1400~1850M，土壤為紅火山土。
Ngomano Factory 位於Machakos County東邊的Kangundo產區，因為歷史悠遠，開發的早，咖啡種植也是早在 1950 年代就開始了，這裡的經濟人口有很大一部分都是家族咖啡農場，但近期咖啡的收成隨著氣候變遷而受到了影響，因為主要作物 SL28, SL34 雖然風味獨特，但是蟲害抗病性較低，所以目前咖啡收成的不確定性越來越高。
清洗後，豆子將被運送到工廠的一個發酵罐中，根據當時的環境溫度，其會發酵約48小時。 Ngomano 工廠擁有大量的干燥基礎設施，因此它們通常不會在發酵後浸泡咖啡。而是將咖啡充分洗滌以除去所有粘液痕跡，然後通過渠道進行分級。
結果，您會獲得令人難以置信的經典清潔肯亞咖啡，這將使您大為震驚。 裝滿標誌性黑加侖子的果香氣和白色花香，甘蔗多汁的口感。 在炎熱的下午喝一杯非常清爽的肯亞咖啡，並調製一杯幸福的冷滴咖啡。
Discover the Eastern Kenya production area, Machakos County (Machakos Province). Machakos is the oldest town in eastern and central Africa. It was established in 1887, 10 years before Narobi. Located 63 kilometers southeast of Narobi, this production area is divided into three major coffee production areas-Kangundo, Machakos and Donyo Sabuk. The planting altitude is 1400~1850M, and the soil is red volcanic soil.
Ngomano Factory is located in the Kangundo production area to the east of Machakos County. Because of its long history and early development, coffee planting started as early as the 1950s. A large part of the economic population here is family coffee farms, but the recent coffee harvests have changed. Due to climate change, the main crops SL28 and SL34 have unique flavors but low resistance to pests and diseases, so the current coffee harvest is more and more uncertain.
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. The factory uses clean water pumped directly from the Mukuyu River for pulping and washing.
After pulping the cherries are delivered to one of the factory’s fermentation tanks, where it will ferment for around 48 hours depending on the ambient temperature at the time. Gititu factory has plenty of drying infrastructure, so they do not normally soak coffee after fermentation. Rather, coffee is washed fully to remove all traces of mucilage and is graded through channels.
The coffee will then either be delivered to dry on the factory’s raised drying beds, where it will dry slowly over the course of around a week, during which time it will be turned regularly. It is covered during the hottest part of the day and also at night to ensure even and slow driving. Unusually, the factory uses a moisture metre to assess when the coffee is ready to be moved for resting and another round of sorting in the storage warehouse.
As a result, you get an incredibly classic clean Kenyan coffee that will totally blow you away. Packed full of signature blackcurrants fruitiness & white floral qualities, sugarcane juicy mouthfeel. A very refreshing Kenyan coffee for a hot afternoon & makes a blissful cold drip coffee.
|Brewing ratio||1 : 15|
|Brew time||2.30 minutes|
|Roast Date||29th of December 十二月二十九號|
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