Kenya AA Jambo Jambo Roasted Coffee 250g-V
Kenya JamboJambo Signature Collection – A Szavannak Vibratory Energiaja
A specialty coffees world Kenyat gyakran the coffees "pezsgojekent" or "burgundijakent" emlegetik. The Kenya JamboJambo (a year a szuaheli "udvozlom" szobol ered) perfect full-bodied this a year: a with life teli, brilliant and extremely elegant lot. This is a Signature Collection selection a true African fruit, which a juicy sweetness and a tea kifinomultsagot in a single cup egyesiti. Light roaste because of a legmodernebb coffee trendek absolute kedvence.
terroir and a Legendary SL 28-as Variant
The coffee fenseges Mount Kenya (Kenya-hegy) lejtoirol comes from. The 1750 and 1900 metre between extreme altitude above sea level Altitude, combined with a Region vulkanikus, mineral anyagokban extremely rich red talajaval (red loam), a world one legidealisabb coffee year makes this a area. A cool hegyi nights because of a replacement ripening slows down, therefore a lot of complex sav and cukor halmozodik up a szemekben.
This lot true sztarja a Variety: a 100% Arabica SL 28. This is a variant the 1930-as year fejlesztette out a kenyai Scott Laboratories (from here the SL rovidites) aszalyturo capable because of, however hamar kiderult, that a quality peldatlan. The SL 28 a feketeribizlis, berry-like fruity flavour notes and a legendary kenyai, "pezsgos" acidity first number-one before.
Processing and Cup profile
Kenyaban the washed (washed) process almost muveszi szintre emeltek. The traditional kenyai Processing gyakran kettos ferment (steep) foglal magaba, which extreme cleanliness and atlathatosagot lends the flavour. A beans a washing after African emelt on beds, in the sun are dried tokeletesre.
The Light roast guarantees, that The coffee preserves the origin (terroir) all small rezduleset, roast (fustos, bitter) flavours without. In the cup a profil adjuster vibratory:
Aroma and Flavour: A kortyot the berry-like fruits (szeder, feketeribizli, malna) juicy sweetness nyitja, which the citrusfelek (pink grapefruit, orange) piquant ragyogasa vag through. In the finish appears the iconic, elegant black tea (Earl Grey tonusokkal), which long in the mouth remains.
body and Acidity: A texture incredibly silky, while a acidity egyenesen "pezsgo", vibratory and lively (sparkling acidity). Not maro, but specifically fresh, almost eletre kelti the before.
Recommended Preparation Methods and Parameters
The Light roast and a complex acidity because of this The coffee the filter tools true kiralya, but a modern, new-wave As espresso brilliant face shows. High extraction (kioldodasi) heat and precision need.
Filter coffee (V60, Chemex, Kalita)Why recommended? This is The coffee egyenesen the filter eszkozokre was created. A gravitacios drip and a paper filter kristalytisztarthe filter the italt, maximally highlighting a black tea elegant and a citrusos vibralast. Setup tip: Use medium ground coffee and high water temperature (94-96 °C), that all sweet flavour kioldj a Light roasted babszemekbol. A 1:16-os ratio (e.g.. 15g coffee / 240g water) perfect weight creates a juicy body and a tea finish between.
New-wave (Modern) EspressoWhy recommended? Although a traditional, csokis Italian espresso for lovers meglepo can be, the new-wave rajongok for this a true tropical fruit. A pressure amazingly intense, syrupy fruit dense a berry-like jegyeket. Setup tip: A Light roasted African coffees As espresso easily bantoan savanyuva (alulextraktaltta) valhatnak, if too in short huzod them. Use high heat (93-94 °C), and alkapplezz longer flow, "lungo-szeru" ratio: 1:2.5 (e.g.. 18g from ground coffee 45g drink) 28-32 second under. Therefore a acids beside incoming a necessary sweetness lower.
Iced V60 (Japan style coffee) / Cold BrewWhy recommended? A kenyai coffees citrusos, berry-like and black tea profilja a cold drinks absolute favoritja. Over ice csepegtetve word according to so viselkedik, than a premium, fresh fruity jegestea. Setup tip: Ready/made V60-on so, that a recepthez includes water 35-40%-through jegkockin form a salt put, and a residual (hot) with water csepegteted down The coffee directly a over ice. immediately cools down, bezarva a legillekonyabb floral and berry-like aroma.
AeroPressWhy recommended? If the filter coffee cleanliness keresed, but vaskosabb, selymesebb body. Setup tip: 16g finer ground coffee, 250g (94 °C-os) water. Let to steep 2 minutes, then slowly, 30-40 second under press through. A final result a juicy, kerek, ribizlis sweetness drink.
