{"product_id":"225-nyeri-asali-ab-top","title":"225 Kenya Nyeri Asali AB TOP Washed - Dolce Coffee Single Origin","description":"\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eCountry:\u003c\/span\u003e Kenya\u003cbr\u003e\u003cspan class=\"s1\"\u003eRegion:\u003c\/span\u003e Nyeri\u003cbr\u003e\u003cspan class=\"s1\"\u003eAltitude:\u003c\/span\u003e 1,700m-1,800m\u003cbr\u003e\u003cspan class=\"s1\"\u003eProcess:\u003c\/span\u003e Washed\u003cbr\u003e\u003cspan class=\"s1\"\u003eRoasting Level:\u003c\/span\u003e Light Roast\u003cbr\u003eTasting Notes: Floral, Candied Lemon Peel, Blackberry, Berry Jam, Red Plum, Orange Peel, Pink Guava, Honey, Berry Notes\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s2\"\u003e✏️\u003c\/span\u003e\u003cspan class=\"s3\"\u003e\u0026nbsp;\u003c\/span\u003e\u003cstrong\u003eReferences\u003c\/strong\u003e\u003cbr\u003e\"\u003cspan class=\"s4\"\u003eAsali\u003c\/span\u003e\" means \"honey\" in Swahili (Kenya's national language), symbolizing its pleasing honey-like flavor and showcasing the classic Kenyan profile. Kenyan \"\u003cspan class=\"s4\"\u003eAsali\u003c\/span\u003e\" \u003cspan class=\"s4\"\u003eAA\u003c\/span\u003e and \u003cspan class=\"s4\"\u003eAB\u003c\/span\u003e differ only in screen size grading, while \u003cspan class=\"s4\"\u003ePB\u003c\/span\u003e is the peaberry grade; other processing steps are essentially the same. Kenyan \"\u003cspan class=\"s4\"\u003eAsali\u003c\/span\u003e\" combines 4 coffee varieties: \u003cspan class=\"s4\"\u003eSL28\u003c\/span\u003e, \u003cspan class=\"s4\"\u003eSL34\u003c\/span\u003e, \u003cspan class=\"s4\"\u003eRuiru 11\u003c\/span\u003e, and \u003cspan class=\"s4\"\u003eBatian\u003c\/span\u003e.\u003cbr\u003eCurrently, although \u003cspan class=\"s4\"\u003eSL\u003c\/span\u003e varieties are common in Kenyan coffee regions, farmers are rapidly adopting new varieties like \u003cspan class=\"s4\"\u003eRuiru 11\u003c\/span\u003e and \u003cspan class=\"s4\"\u003eBatian\u003c\/span\u003e due to lower management costs on farms. This means \u003cspan class=\"s4\"\u003eSL\u003c\/span\u003e varieties are being \"converted\" to new varieties. Therefore, it's difficult to determine the proportion of each variety in \"\u003cspan class=\"s4\"\u003eAsali\u003c\/span\u003e,\" but each variety can express its characteristics. Since it mainly depends on cupping results, suitable batches are sourced from \u003cspan class=\"s4\"\u003eKirinyaga\u003c\/span\u003e, \u003cspan class=\"s4\"\u003eNyeri\u003c\/span\u003e, \u003cspan class=\"s4\"\u003eKiambu\u003c\/span\u003e, and \u003cspan class=\"s4\"\u003eMuranga\u003c\/span\u003e regions for blending. Therefore, \"\u003cspan class=\"s4\"\u003eAsali\u003c\/span\u003e\" does not belong to any single processing station. To ensure consistent quality, selecting too many processing station batches is avoided.\u003cbr\u003e\u003cbr\u003e\u003cspan class=\"s1\"\u003e【\u003c\/span\u003eIntroduction to \u003cspan class=\"s1\"\u003eSL28\u003c\/span\u003e, \u003cspan class=\"s1\"\u003eSL34\u003c\/span\u003e, \u003cspan class=\"s1\"\u003eRuiru 11\u003c\/span\u003e, and \u003cspan class=\"s1\"\u003eBatian Varieties】\u003cbr\u003e\u003c\/span\u003eClassic Kenyan varieties, the \"\u003cspan class=\"s4\"\u003eSL\u003c\/span\u003e\" in \"\u003cspan class=\"s4\"\u003eSL-28\u003c\/span\u003e\" and \"\u003cspan class=\"s4\"\u003eSL-34\u003c\/span\u003e\" stands for \u003cspan class=\"s4\"\u003eScot Laboratories\u003c\/span\u003e\u003cspan class=\"s5\"\u003e, which conducted a series of variety selections and tests in the \u003c\/span\u003e\u003cspan class=\"s4\"\u003e1930s\u003c\/span\u003e to identify which Kenyan coffee varieties had the greatest potential in terms of quality and cultivation. Scientists identified over \u003cspan class=\"s4\"\u003e40\u003c\/span\u003e different types of coffee trees, categorized them, numbered them, and named them with \"\u003cspan class=\"s4\"\u003eSL\u003c\/span\u003e,\" finding ideal varieties through \"selection\" rather than \"hybridization\" from existing ones, even though many of these varieties were descendants of natural hybridization and grafting.\u003cbr\u003e\u003cspan class=\"s4\"\u003eRuiru 11\u003c\/span\u003e is a coffee variety developed in the laboratory by the Coffee Research Foundation (\u003cspan class=\"s4\"\u003eCRF\u003c\/span\u003e\u003cspan class=\"s5\"\u003e) in Kenya in \u003c\/span\u003e\u003cspan class=\"s4\"\u003e1985\u003c\/span\u003e, with the aim of combating Coffee Berry Disease (CBD) and coffee leaf rust, and is suitable for Kenya's coffee growing altitudes. \u003cspan class=\"s4\"\u003eRuiru 11\u003c\/span\u003e was produced by inter-varietal hybridization, combining the \u003cspan class=\"s4\"\u003eTimor Hybrid\u003c\/span\u003e variety (a cross between Arabica and Robusta) and the \u003cspan class=\"s4\"\u003eRume Sudan\u003c\/span\u003e cultivar, which is resistant to coffee berry disease. It is named after the coffee research station in \u003cspan class=\"s4\"\u003eRuiru\u003c\/span\u003e town, Kenya, and the number \u003cspan class=\"s4\"\u003e11\u003c\/span\u003e indicates that it was the first variety developed by Kenyans. \u003cspan class=\"s4\"\u003eRuiru 11\u003c\/span\u003e is characterized by plants that do not require much space, have high yields, and produce within \u003cspan class=\"s4\"\u003e1.5\u003c\/span\u003e years, yielding more per unit than \u003cspan class=\"s4\"\u003eSL28\u003c\/span\u003e and \u003cspan class=\"s4\"\u003eSL34\u003c\/span\u003e. Its drawbacks are sensitivity to moisture and slightly inferior quality compared to \u003cspan class=\"s4\"\u003eSL28\u003c\/span\u003e and \u003cspan class=\"s4\"\u003eSL34\u003c\/span\u003e, unless grafted onto traditional varieties.\u003cbr\u003e\u003cspan class=\"s4\"\u003eBatian\u003c\/span\u003e is a newer variety launched by the Coffee Research Foundation in Kenya in \u003cspan class=\"s4\"\u003e2010\u003c\/span\u003e. It is resistant to Coffee Berry Disease and coffee leaf rust, and is sensitive to acidic soils. \u003cspan class=\"s4\"\u003eBatian\u003c\/span\u003e's genetic sources come from several excellent varieties such as \u003cspan class=\"s4\"\u003eSL34\u003c\/span\u003e, \u003cspan class=\"s4\"\u003eSL28\u003c\/span\u003e, \u003cspan class=\"s4\"\u003eK7\u003c\/span\u003e, \u003cspan class=\"s4\"\u003eSL4\u003c\/span\u003e, \u003cspan class=\"s4\"\u003eRume Sudan\u003c\/span\u003e, \u003cspan class=\"s4\"\u003eN39\u003c\/span\u003e, and \u003cspan class=\"s4\"\u003eTimor Hybrid\u003c\/span\u003e\u003cspan class=\"s5\"\u003e, combining the advantages of multiple varieties. \u003c\/span\u003e\u003cspan class=\"s4\"\u003eBatian\u003c\/span\u003e's appearance and taste are similar to \u003cspan class=\"s4\"\u003eSL28\u003c\/span\u003e. Its bean size is larger than other Kenyan varieties, and its quality rivals \u003cspan class=\"s4\"\u003eSL28\u003c\/span\u003e and \u003cspan class=\"s4\"\u003eSL34\u003c\/span\u003e. \u003cspan class=\"s4\"\u003eBatian\u003c\/span\u003e has high yields, produces within \u003cspan class=\"s4\"\u003e1.5\u003c\/span\u003e years, has a tall tree shape, bronze-green leaves, and very large fruits and beans, similar to \u003cspan class=\"s4\"\u003eSL34\u003c\/span\u003e.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u0026nbsp;\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e🚨\u003c\/span\u003e\u003cspan\u003e\u003cspan class=\"s2\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cb\u003eCoffee Bean Resting Recommendation\u003cbr\u003e\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003eFreshly roasted coffee beans need time for their aromatic compounds and oils to mature and develop. Proper resting helps the beans express a more stable and balanced flavour. We recommend waiting 2–3 weeks from the roast date before brewing for the best results.\u003cbr\u003e※ Light to medium roast: 12–14 days\u003cbr\u003e※ Medium-dark roast and specialty processed beans: 2–3 weeks\u003c\/p\u003e","brand":"Dolce豆子","offers":[{"title":"150g","offer_id":48933436817625,"sku":null,"price":175.0,"currency_code":"HKD","in_stock":true},{"title":"227g (Half lb)","offer_id":48933436850393,"sku":null,"price":245.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0812\/2551\/5225\/files\/24.png?v=1783835233","url":"https:\/\/www.dolce-store.com\/en\/products\/225-nyeri-asali-ab-top","provider":"Dolce豆子","version":"1.0","type":"link"}