【中文说明】
Intense fruity - for sweet-tooth!
It is sweet through and through. The acidity is bright but just right. Intensely sweet like rainier cherries and green grapes. With notes of pink grapefruit.
A complex and pleasant pour over! And a fruit toffee single origin espresso.
| More Bean Facts | ||
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Origin Country: |
Kenya |
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Region: |
Karima Hill, Nyeri |
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Farm/Trader: |
Ichamama Factory |
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Elevation: |
175-+ meters |
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Variety: |
SL-28, SL-34, Ruiru 11 |
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Grade: |
PB |
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Processing Method: |
Wet |
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Recommended Brew
Recommended for Easy Pour Over, Pour Over, Siphon and AeroPress.
For Hario V60, recommend the bean to water brew ratio to be 1:14~1:16, water temperature to be 197F~200F， brew time preferred to be 2:15~2:30.
For espresso, grind it slightly finer than you usually do with those medium to dark roasted beans; and brew at 202F.
肯尼亞圓豆 - 超級果味
中度烘焙。濃郁果味，清新明快。
原豆完全的甜香。咖啡研磨時候，起初散發著清甜的玫瑰香氣，之後則是水果的甜香。做成手沖咖啡，口感純淨，清新明快，甜如雷尼爾櫻桃，帶著馬奶葡萄，和粉紅西柚的滋味。
手沖咖啡特別出彩，強烈推薦！作為單品Espresso，是水果太妃糖的感覺。
| 咖啡细说 | ||
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原产国： |
肯尼亞 |
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产区： |
Karima Hill, Nyeri地區 |
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庄园／经销商： |
Ichimama 工廠 |
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种植海拔： |
1750+ 米 |
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咖啡品种： |
SL-28, SL-34, Ruiru 11 |
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级别： |
PB |
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处理方法： |
水洗 |
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烹制推荐
建议手冲，挂耳，虹吸或者气压壶(AeroPress)。
手沖用Hario V60的話，建議豆水沖泡比例為 1:14～1:16，水溫197～200華氏度，沖泡時間為2分15秒到2分30秒。
如果做Espresso，建議比一般espreso 用的豆子要磨得稍細一些，水溫建議202華氏度。
