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| Variety | SL28 & SL34 |
| Processing | Washed |
| Region | Nyeri |
| Altitude | 1700-1800masl |
| Roast Level | Light Roast |
| Tasting Notes | 黑醋栗與李子, 無花果尾韻, 明亮萊姆酸質, 滑順體脂. Blackcurrant and prune, fig aftertaste, bright lime acidity, smooth body. |
About this coffee :
卡林朵朵處理場位於肯亞山南部涅里區海拔1700-1800公尺的高處，被火山滋養。每年生產約300噸咖啡櫻桃，使用當地泉水進行發酵，最後在高架床上乾燥。
SL28與SL34，都是從「史考特實驗室」培育出來的基因變種。至於AA，為肯亞傳統識別豆子大小，判定最高品質的系統。柑橘，藍莓風味，明亮的酸值，飽滿的口感與甜度。咖啡風土與品種交互影響，造就了經典的肯亞風味。
The Karindundu factory is situated in Nyeri, Kenya. 1700-1800m above sea level and nourishing volcanic soil. Cherries are processed using local spring water and dried on raised African beds.
SL28 and SL34 were cultivated in the Scott Laboratories. AA, meaning the highest quality is the traditional Kenyan grading system based on the size of beans. the citrus, blueberry flavours, bright acidity and full sweet body. A prime example of terroir and varietals to create a staple that profile.
| Filter | |
| Brewing ratio | 1 : 15 |
| Ground coffee | 15g |
| Total water | 225ml |
| Water temperature | 85ºc |
| Brew time | 1.30-1.40 minutes |
| Roast Date | 16th of August |
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