THE NORMAL
Kenya Kiambu
肯亞 祈安布郡
Mchana Estate
麥肯納處理廠

概述: 位於Kiambu的Mchana Estate（麥肯納處理廠），於1950年二戰後，被法商Socfinaf收購管理，成為肯亞在產量及產質皆為頂尖前段班的處理場，並擁有UTZ、Fairtrade、4C及IMS的認證。

2017年，Kofinaf Company Limited接手Mchana Estate（麥肯納處理廠）。 Kofinaf重新規劃了許多農場經營的環節。2019年開始著手非傳統肯亞式水洗處理法的開發製作，2020-21產季，總算製作出首批＂肯亞日曬咖啡＂（Kenyan Natural Coffee）。

此批肯亞日曬第一階段18小時的水中厭氧發酵，接著將果實撈起並＂單層＂鋪放非洲棚架上日曬三天，緊接著用帆布遮蓋的方式慢速乾燥時間四週，這期間需反覆地翻動。過程中需隨時留意，這樣用才能製作出屬於肯亞特有的前段飽滿奔放的香氣，及富有層次的水果風味！

產區: 祈安布郡, 麥肯納處理廠

風味特色: 紅莓、無花果、百香果、果醬、紅茶

海拔高度: 2,000 公尺

品種: Ruiru 11 ,SL28, K7, Batian

處理法: 日曬

烘焙度: 淺焙

General Description: Mchana Estate (McKenna Treatment Plant) in Kiambu was acquired and managed by French business Socfinaf after World War II in 1950 and become Kenya’s top processing facility in both output and quality, and has UTZ, Fairtrade, 4C and IMS certification.

In 2017, Kofinaf Company Limited took over the Mchana Estate (McKenna Treatment Plant). Kofinaf has re-planned many aspects of farm operations In 2019, including use of non-traditional Kenyan processing methods.

The first stage of this batch of Kenyan sun drying is anaerobic fermentation in water for 18 hours, then the fruit is picked up and “single layer” laid on African trellis for three days, followed by a slow drying time of four weeks by covering with canvas , it needs to be flipped repeatedly during this period. In the process, you need to pay attention at all times, so that you can produce the full and unrestrained aroma of Kenya’s unique aroma and initial taste notes, and and its rich fruit flavor!

Region: Kiambu, Mchana Estate

Characteristics: Cranberries, Figs, Passion fruit, Jam, Black tea

Altitude: 2000m

Bean Type: Ruiru 11 ,SL28, K7, Batian

Processing: Natural

Roasting Level: Light Roasted