أوثايا الجمعية التعاونية طبيعي كينياحبوب البن
المنشأ
- المنطقة: كينيا
- الصنف: SL28
- المعالجة: Natural process
- التحميص: تحميص القرفة
- الارتفاع: 1700-1950 meters
- رقم الدفعة:
- المزارع:
النكهة:
Cupping notes: berries, lemon, fermented wine, brown sugar
- الرائحة: متوسط
- النظافة: متوسط إلى قوي
- الحلاوة:متوسط إلى قوي
- الحموضة:متوسط إلى قوي
- القوام:متوسط إلى قوي
- المرارة:طفيف
- بعد الطعم:متوسط
- بعد التبريد:متوسط
أوثايا الجمعية التعاونية طبيعي كينيامقدمة حبوب البن:
Kenya Othaya FCS Chinga Factory NaturalOthaya Cooperative Society Kenya Processing method: Natural Altitude: 1700-1950 meters In Kenya, coffee producers can generally be divided into two categories: large estates and smallholder farmers. However, whether from large estates or smallholders, once the coffee beans are processed, they are sent to the official Coffee Board for grading and auction. The Coffee Board sends samples of the upcoming auction lots to interested buyers, and auctions are held every Tuesday in the capital city of Nairobi. (known as the NCE auction). The Othaya Cooperative Society is located in the town of Othaya in the Nyeri region. Established in 1956, it currently has around 14,000 members, making it a fairly large cooperative. The Othaya Cooperative Society operates 19 processing factories, including Kamoini, Gatugi, and Ichamama.
To increase yield and production quality, Othaya applies for grants from the World Bank to hire consultants for agronomy and harvest training. They also have their own nursery and laboratory, continuously developing new coffee varieties (e.g., Batian) for planting trials.
The Qingke processing factory was established in 1960 and is one of the processing factories under the Othaya Cooperative Society. It processes coffee cherries from approximately 600 smallholder farmers in the vicinity.
This coffee is processed using the natural method, which is relatively rare in Kenya. ~Refined natural processing usually takes 2–4 weeks or even longer, depending on weather conditions and the desired flavor profile. During drying, care must be taken to avoid excessively high temperatures, as well as mold growth or off-flavors caused by over-fermentation.
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نصائح التحضير:
Recommended brewing method: pour-over
1. Dripper: Hario V60
2. Water temperature: 90°C
3. Grind size: medium-fine (BG 5R: 58% passing through a Chinese standard No. 20 sieve)
4. Coffee-to-water ratio: 1:16
5. Technique: pulsed pouring.
Bloom with 32g of water for 30 seconds
Pulsed pours: pour to 125g, then pause; when the water level is about to expose the coffee bed, continue pouring slowly to 240g
i.e., 30-125-240
