Artisan Roastery

Kenya Kiamutuira AA 肯亞 契阿姆契拉處理廠 AA

Quantity

酸橙派。 酸果蔓。 黑加侖。
Key Lime Pie. Cranberry. Blackcurrant.

Variety SL28 & SL34
Processing Washed
Region Kirinyaga
Farm Small holder farmers
Producer Kiamutuira Coffee Factory
Altitude 1900 masl
Roast Level Medium Light Roast

About this coffee :

Kiamutuira咖啡工廠位於Kirinyaga縣,位於Nyeri東部,靠近Kagumo鎮。該工廠建於1996年,用於加工海拔1300m至1900m的鄰近農場的櫻桃。該工廠由Mwai Riko管理,目前有374位活躍成員。

該地區種植的主要咖啡品種為SL-28和34,以及Ruiru11。SL-28和SL-34佔所有生產咖啡的97%,而Ruiru 11約佔總產量的3%。高海拔地區意味著咖啡水果能夠緩慢成熟,再加上豐富的火山土壤和精心的加工,都有助於彰顯SL-28和SL-34品種固有的複雜水果風味。兩種品種都具有波旁威士忌和Moka的遺產,並以20世紀初期促進其在肯尼亞更廣泛分佈的實驗室的名字命名-Scott Laboratories。

Kiamutuira咖啡廠得到了咖啡管理服務(CMS)集團的幫助,​​後者在現場直接通過培訓和教育計劃幫助生產者提高生產率和質量。他們的目標是與小農戶建立透明和基於信任的關係,並通過幫助生產者提高質量來確保行業的持續增長,從而提高支付的保費,並最終對其生活質量產生積極影響。

作為其計劃的一部分,CMS為生產者提供預付款以支付學費和農場投入。每年為工廠經理提供培訓,其中包括與農業部長和向農民提供投入的農用化學公司的實地培訓日。在工廠進行示範,以加強生產成員的最佳實踐。

經過精心挑選後,成熟的櫻桃由小農戶帶到工廠,稱重後再用洗淨的加工方法加工。使用帶有三組圓盤的圓盤碎漿機對咖啡進行製漿,以從保護綠色咖啡豆的羊皮紙內層去除果皮和水果。處理中使用的廢水在浸泡池中被丟棄,也被再循環以進行保護。

製漿後,將咖啡發酵過夜以分解糖,然後將其清洗並再浸泡24小時。這個過程增加了蛋白質和氨基酸,反過來又增加了杯中酸度和澄清度的複雜性。浸泡後,咖啡散佈在凸起的干燥台上。乾燥台上的時間取決於氣候,環境溫度和處理量,總共可能需要7到15天。

這款肯尼亞咖啡會讓您整日快樂。我們喜歡SL28和SL34中充滿活力的甜蔓越莓和黑加侖果香,並帶有清新的酸橙派複合色。一杯咖啡會帶給您微笑。

Kiamutuira Coffee Factory is located in Kirinyaga County which lies to the east of Nyeri near the town of Kagumo. The factory was built in 1996 to process cherry from the neighbouring farms that sit at altitude of 1,300m – 1,900m above sea level. The factory is managed by Mwai Riko, and currently has 374 are active members.

The main varieties of coffee grown in this region are SL-28 and 34, and Ruiru 11. The SL-28 and SL-34 account for 97% of all coffee produced, while Ruiru 11 is around 3% of the total production. The regions high altitude means that the coffee fruit is able to mature slowly, and this, combined with rich volcanic soil and careful processing all help to highlight the inherent complex fruit flavours from the SL-28 and SL-34 varieties. Both cultivars have Bourbon and Moka heritage and named after the laboratory that promoted their wider distribution in Kenya during the early 20th Century – Scott Laboratories.

Kiamutuira Coffee Factory receives assistance from the Coffee Management Services (CMS) group, who are on the ground directly helping producers improve their productivity and quality through training and education programs. Their objective is to establish a transparent and trust-based relationship with their small-holder farmers and ensure sustained industry growth by helping producers improve their quality, which in turn improves the premiums paid and ultimately has a positive impact on their quality of life.

As part of their program, CMS provide pre-financing to producers for school fees and farm inputs. The factory manager is provided with training every year, which includes field training days with the Minister of Agriculture and agrochemical companies that deliver inputs to the farmers. Demonstration plots at the factory to reinforce the best practices for the producing members.

After being carefully handpicked, the ripe cherry is brought to the factory by small-holder farmers, where it is weighed and then processed using the washed processing method. The coffee is pulped using a disc pulper with three sets of discs to remove the skin and fruit from the inner parchment layer that protects the green coffee bean. Wastewater used in the processing is discarded in soaking pits and is also recirculated for conservation.

After pulping, the coffee is fermented overnight to break down the sugars, before it is cleaned and soaked for a further 24 hours. This process increases the proteins and amino acids, which in turn heightens the complexity of the acidity and clarity in the cup. After soaking, the coffee is spread out on the raised drying tables. Time on the drying tables depends on climate, ambient temperature and volumes under processing, and can take from 7 to 15 days in total.

This Kenyan coffee will make you happy the whole day. Lovely vibrant sweet cranberries & blackcurrant notes that we love in SL28 & SL34, with refreshing key lime pie complex brightness. A coffee that will put a smile on your face.

Brewing Recipe : 

Filter
Brewing ratio 1 : 15
Ground coffee 18g
Total water 290ml
Water temperature 93ºc
Brew time 3 minutes
Roast Date 27th of January 一月二十七號

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