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Stow Coffee Roasters / Kenya – AA Gatuya 250G

Kenya – AA Gatuya 250G

14,50 


Profil okusa

grenivka, robida, limona, med

Kava AA Gatuya ima poudarjeno aromo medu in robite ter uravnotežene kisline grenivke in limone. Skodelica je uravnotežena s sladko strukturo uravnoteženih kislin in polnim sirupnim telesom.


Flavour profile

grapefruit, blueberry, lemon, honey

AA Gatuya Coffee has a pronounced aroma of honey and rubite and balanced acidity of grapefruit and lemon. The cup is a balanced, sweet structure with lively acidity and full syrupy body. 

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Opis

O FARMI

Tovarna Gatuya se nahaja v okrožju Muranga v osrednjem delu Kenije in meji na Mount Kenija, eno najbolj cenjenih regij za gojenje kave na svetu. Glavna letina Gatuye je od oktobra do februarja s sortami – SL28, SL34, Ruiru 11 in Batian. Po obiranju zrele češnje kmetje pripeljejo v tovarno, preden jo obdelajo in odstranijo mesno pulpo in lupino – znan kot mokri postopek predelave. Reka Muriuriu je v tovarni glavni vodni vir za mokro predelavo te kave. Tovarna uporablja čistilnik s štirimi ločenimi diski, da se odstrani lupina in mesna pulpa do pergamentne plasti, ki ščiti zeleno kavno zrno.

Po pulpanju se kava čez noč fermentira, da se sladkorji razgradijo nato po kanalih do namakalne posode kavo skrbno očistijo, namočijo in razporedijo po dvignjenih sušilnih mizah – afriških posteljicah. Čas na sušilnih mizah je odvisen od podnebja, temperature okolice in skupne količine pridelane kave. Sušenje lahko traja od 7 do 15 dni. Med fazo sušenja kavo pogosto obračajo in sortirajo.


ABOUT FARM

The Gatuya factory is located in Muranga county in the central part of Kenya. The farmers delivering to the factory are members of the New Murarandia Farmers Cooperative Society. The county borders to Mount Kenya, one of the most well respected coffee growing regions in the world. The main harvest for Gatuya is from October through February. Varieties grown are typical for Kenya – SL28, SL34, Ruiru 11 and Batian.

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 river Muriuriu is the primary water source for coffee processing at the factory. The factory is using a disc pulper with four separate discs 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, traveling through channels to the soaking tank the coffee is carefully cleaned, soaked and spread out on the raised drying tables. 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. Frequent turning and sorting will happen during the drying stage.

Dodatne informacije

Sorta

SL28 / SL34 / RUIRU 11 / BATIAN

Proces

Mokri

Nadmorska višina

1850m

Farma

GATUYA

Regija

MURANGA COUNTY

Količina

250g

PRIPRAVA KAVE

V60

Kava: 20g
Voda: 280g
Temperatura: 89°C
Čas ekstrakcije: 2 min 30 sec
Blooming faza: 15-20 sec

CHEMEX

Kava: 25g
Voda: 400g
Temperatura: 89°C
Čas ekstrakcije: 2 min 45 sec
Blooming faza: 15-20 sec