Kenya Njemu AB Washed
Description
▪Contry: Kenya
▪Process: Washed
▪Varietal: SL28/34
▪Region: Kirinyaga
▪Altitude: 1600-1800m
▪Flavor (Profile) : Elder Flower, Red Currant, Orange
接骨木花、紅醋栗、柳橙
－About Njemu－
由Simon和妻子Irene於1998年創立，莊園名稱「Njemu」取自他們兩位兒子的名字：Njeru 與 Muchiri。
Established in 1998 by Simon and his wife Irene, It exemplifies dedication, commitment, and pursuit of excellence that have become integral to their success in the specialty coffee industry. Njemu Estate is named after their two sons, Njeru and Muchiri.
－Processing Type 製程處理－
果實經由人工摘採過後送至濕式處理廠，並再次進行人工挑選。去果皮果肉後，送入發酵槽中進行約 14 至 16 小時的發酵（視環境溫度而定），直到果膠完全分解。隨後會將咖啡豆以清澈的新鮮水源進行徹底水洗，水源來自山泉直引或雨水收集系統，以確保果膠 100% 去除，讓風味表現更加穩定一致。
最後會鋪放於架高的非洲式乾燥棚架上進行 14 至 21 天的緩慢乾燥，並透過遮陰網的調節日照與溫度，使咖啡豆得以完整保留其內在風味與品質。
The cherries after being selectively handpicked are delivered to the wet mill, then they still undergo a meticulous hand sorting to ensure exceptional cup quality.
Once pulped, the freshly pulped parchment is moved to the fermentation tanks where it will ferment for about 14 to 16 hours (depending on the ambient temperature) until all the mucilage is all broken down.
The coffee is then fully washed with fresh water either tapped directly from mountain springs or from rainwater catchment systems. This is to ensure that mucilage is 100% removed for consistency in the cup.
The parchment is then dried slowly on raised African drying beds over the course of around 14 to 21 days with on and off shade nets to regulate heat and sun rays, this is to ensure that the coffee beans preserve all their intrinsic qualities.
