Artisan Roastery

Kenya Kathakwa AB肯亞 卡薩瓦 AB

數量

藍莓。 覆盆子。酸奶。 綠茶。
Blueberry. Raspberry Yogurt. Hojicha.

品種 SL28 & SL34
處理法 水洗
產區 Kibugu, Embu
Farm Kathakwa Farm 
Producer Kibugu Farmer Coop 
Altitude
1600masl
烘培程度 Medium Light Roast

關於這咖啡

Kathakwa工廠成立於1964年,位於肯亞中部埃姆布縣(Empu County),以生產優質咖啡而聞名。它隸屬於Kibugu農民合作社(FCS),工廠服務於附近的Kibugu和Nguviu兩個村莊。該地區種植的其他農作物包括百香果,玉米,豆類和茶。

該地區經歷了兩個降雨季節,3月至5月為長時間降雨,10月至12月為短暫降雨。平均而言,卡薩克瓦工廠每年將接受1500毫米的降雨。

通常,全年的氣候範圍是12至25攝氏度。生產週期遵循標準時間範圍,主要農作物從10月至12月/ 1月收穫,而咖啡果則從4月至6月收穫。

採摘後,成熟的咖啡果由小農戶帶到工廠,然後進行處理以去除表皮和果肉,這被稱為水洗法。最近的水源是Kiiriver。

工廠目前正在使用三盤式碎漿機去除果皮,以保護生咖啡豆。然後,將咖啡發酵過夜,以分解糖漿,然後使用流水在通道中進行清潔和密度分選,將乾淨的內果皮放入浸泡罐中,在其中將咖啡浸入水中,再浸泡12個小時– 24小時。

最後,將咖啡從升高的干燥台上取出,並經過幾輪手工分揀。乾燥台上的時間取決於氣候,環境溫度和正在處理的總產量。乾燥總共需要7到15天。

通過使用浸水坑來管理廢水。用於加工咖啡果的水將在果坑中花費一些時間,以確保在未製漿過程中產生的富含營養的水不會在未經適當處理的情況下返回附近的水源。這個額外的步驟將減少污染的風險,在足夠的時間進行重吸收之後,水將被再循環。目前,卡薩克瓦(Kathakwa)正在使用八個凹坑進行此過程。

這肯亞咖啡是我們喜歡的經典水果炸彈多汁咖啡。 SL28 和 SL34 充滿活力的藍莓和覆盆子風味,配以舒緩的hojicha風味。乳脂狀的酸奶口感的一杯咖啡可以使您在晚上品嚐一杯很棒的咖啡。

Established in 1964 the Kathakwa factory is situated in the Central part of Kenya, Embu County, well known for producing high quality coffees. It is affiliated with the Kibugu Farmer Cooperative Society (FCS), and the factory serves two nearby villages of Kibugu and Nguviu. Other crops grown in the area include passion fruit, maize, beans and tea.

The area experiences two seasons of rainfall, the long rains from March to May and the short rains from October to December. On average Kathakwa factory will receive 1500mm of rain per year.

Typically the climate ranges from 12 to 25 degrees Celsius year round. Production cycle follows the standard timeframe with main crop harvested October through December/January and fly crop harvested April through June.

After picking, ripe cherry is brought to the factory by smallholder farmers, before it undergoes processing to remove the skin and pulp—known as the wet processing method. The nearest water source is the Kiiriver.

The factory is currently using a three disc pulper to remove the skin and fruit from the inner parchment layer that is protecting the green coffee bean. After pulping, the coffee is fermented overnight to break down the sugars, and using flowing water in channels to clean and density sort the coffee, the clean parchment end up in a soaking tank, where the coffee is submerged in water for an additional 12–24 hours.

Finally, the coffee is brought out on the raised drying tables where it undergoes several rounds of hand sorting. Time on the drying tables depends on climate, ambient temperature and total production volume undergoing processing. Drying can take from 7 to 15 days in total.

Wastewater is managed through the use of soaking pits. The water used for processing the cherry will spend time in the pits to insure that the nutrient rich water created during depulping will not be returned to the nearby water source without proper treatment. This additional step will cut down the risk of contamination, after adequate time for reabsorption the water will be recirculated. Currently, Kathakwa is using eight pits for this process.

This Kenya coffee is the classic fruit bomb juicy coffee that we love. Vibrant blueberry and raspberry flavour characteristics from SL28 & SL34, pair with soothing hojicha finish. Creamy yogurt mouthfeel cuppa that makes a great evening coffee.

Brewing Recipe : 

手沖
Brewing ratio 1 : 15
Ground coffee 18g
Total water 290ml
Water temperature 93ºc
Brew time 3 minutes
Roast Date 12th of January  一月十二號

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