Kenya Nyeri Asali AA TOP Washed
Country of Origin: Kenya
Estate-grown coffee: Kenya Nyeri “Honey” AA Top
Processing Method: Kenyan Washed
Variety: 100% Arabica (SL28, SL34)
Flavor Profile: Dried plum, floral notes, tomato, berry, honey finish, bright and juicy acidity, sweet and full-bodied
Roast Level: Light Roast
Packaging Method:
(One-way degassing valve + resealable stand-up pouch):
Coffee Beans 1/2 lb (230g per bag), Coffee Beans 1/4 lb (115g per bag)
Elevation： 1800–2200m
Shelf Life: 4 months (counted from the roasting date, for optimal flavor)
Coffee Flavor
The flavors of coffee are derived from the breakdown of various nutrients in the green coffee beans during roasting. Heat causes these compounds to degrade into a variety of aromatic molecular structures, resulting in a wide spectrum of flavors. High-quality coffee beans naturally possess a rich aroma that evolves at different temperatures—high, medium, and low—offering a delightful and nuanced experience worth savoring.
Kenya Nyeri Asali AA TOP Washed
Black plum, floral, tomato, berry, honey, bright and juicy acid, sweet and rich
Sourced from small-scale processing plants in Nyeri, Kenya, this "Asali" honey coffee is a unique blend that highlights the region's distinct terroir. Composed of beans from Kirinyaga, Muranga, Kiambu, and Nyeri, this coffee offers a complex flavor profile with vibrant berry notes, lively acidity, and a rich, satisfying mouthfeel.
Arabica SL28 and SL34 are the primary varieties cultivated in Kenya. Developed in 1930 by Scott Laboratories, these cultivars were created to combine high quality with disease resistance.
SL28, with its Bourbon, Mocha, and Typica heritage, offers exceptional sweetness, balance, and complex flavors, often characterized by citrus and umeboshi notes. While its production volume may not have met initial expectations, it has become renowned for its superior taste.
SL34, sharing similarities with SL28, is known for its fuller body and cleaner profile. With a dominant Bourbon and Typica lineage, it is also more resilient to sudden downpours.
Kenyan coffee is graded into three tiers: TOP, PLUS, and FAQ. This particular batch is graded as the highest quality, TOP.
(Coffee Processes)
Coffee processing refers to the transformation of ripe red coffee cherries into dried green coffee beans. Each method has its pros and cons, influenced by the natural environment and specific needs of the production region. Therefore, each coffee-producing area adopts processing methods best suited to its conditions. This batch uses either the Natural Process or the Washed Process, which are summarized below:
肯亞式水洗(Kenya Process)
After the initial steps of the standard washed process, the coffee cherries are naturally fermented for 12 hours, achieving a pH level of 4.5 to 4.8. Subsequently, 80-90% of the mucilage is removed through washing. The beans are then naturally fermented for an additional 24 hours before being thoroughly cleaned and soaked in water for another 24 hours. Finally, they are dried and stored. Unlike the standard washed process, which typically involves a fermentation period of 12-24 hours, the Kenyan process extends this step to 48-72 hours, resulting in a unique double fermentation. This distinctive processing method enhances the coffee's acidity and cleanliness, contributing to its rich berry notes, substantial body, high sweetness, and lively acidity.
JUSTIN INTERNATIONAL FOOD ENTERPRISE CO., LTD.
Tel: +886-3-358-6611
1st Floor, No. 30, Lane 120, Daxing Road, Taoyuan District, Taoyuan City
▶This product is covered by a NT$10 million product liability insurance.
▶Food Industry Registration Number: F-165601955-00000-0
▶ Our company’s cupper is certified as a CQI International Coffee Quality Appraiser.
Recommended Product
※ 詳細出貨及付款說明、發票、海外訂購須知...等，請 點擊進入
