Introduction of 72-hour washable coffee from Kenya in bourbon, Saint-Felisa Manor, Guatemala
![](/uploads/allimg/171106/3-1G1061RPW44.jpg)
For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)
Washed coffee beans are no stranger to everyone, are they? Although the method of washing is very common nowadays, you can also drink beans from different countries, but in fact, the way of washing is not exactly the same in every producing area.
Some places are washed and dried by machine, and some are washed and then insolated. Wait. However, among the washing methods, the traditional Kenyan washing is very unique. The water washing and fermentation process in Kenya takes up to 72 hours (it usually takes only 24 to 48 hours in other countries), and such a special long-time washing treatment is very rare in countries outside Kenya, especially in Central American countries.
But now, Santa Felicia Manor, which is constantly committed to innovation, has also made a Kenyan-style 72-hour washing treatment! Such a unique place of origin + treatment mash-up, it will be introduced by Xiaoca!
First of all, everyone must be wondering why Kenya's water washing treatment is so special.
Generally speaking, the method of washing coffee beans is to remove the peel and pulp of coffee cherries, leaving only a thin layer of mucous membrane to wash and ferment for 24 hours, before drying by machine or in the sun.
However, the Kenyan-style washing treatment is not the same, the whole fermentation process will reach 72 hours. Kenyan water washing treatment is a cycle of repeated treatment after fermentation, the best quality cherries are selected on the day of harvest, peeled and fermented, fermentation time is 24 hours, and then washed with clean river water after 24 hours. Then, it is fermented again with clean river water for 24 hours, and then washed, so it is repeated 3 times for 72 hours, so it is called Kenyan 72-hour fermentation water washing treatment, referred to as K72. This treatment allows coffee beans to ferment for a long time at low temperature, so that beans can have a brighter, cleaner but full flavor!
Now, if you want to taste K72 beans, Kenya is no longer the only place to choose!
![](/uploads/allimg/171106/3-1G1061RQb32.jpg)
This time we introduced the bourbon method of 72-hour washing in Kenya, which is a rare Central American + Kenyan-style washed bean.
Santa Felisa Manor is located in the Akanan fruit producing area of Guatemala and is currently operated by the fourth generation of the Cruz family. The elevation of the manor's own processing plant is about 1550 meters, and the actual elevation of coffee can be as high as 1900 meters, so whether it is climate, soil or altitude, it is the top condition of an excellent manor.
Although Saint Felicia Manor is a legendary old manor with a history of 100 years, it does not stop making progress and innovation. In addition to introducing new varieties and planting, it has also developed different treatments, and successfully won the second place in the 2016 COE of Guatemala.
This time, the recommended bourbon of Saint Felicia Manor in Guatemala is a Kenyan 72-hour washing method. We bake it with medium-shallow baking, and the scent is full of flowers, making people become butterflies dancing among the flowers. In addition to the intoxicating fragrance of the flowers, they can also absorb nectar, enjoy the high sweetness and silky smooth taste, open between the teeth, acidity is bright, clean, such a delicate and elegant finish. Let people selfless themselves in this garden to taste this bit by bit ~
![](/uploads/allimg/171106/3-1G1061RR9601.jpg)
- Prev
Introduction to the characteristics of Yega Xuefei Coffee producing area description of the flavor and taste of Gedeb coffee beans
Professional barista exchanges, please follow the coffee workshop (Wechat official account cafe_style) Yejia Xuefei, friends who often buy African coffee beans, must be no stranger (even Xiao 7 is out of the sun Yega Chuefei, editor good love Guilun Mei that advertisement. Digress) well, this time the editor is going to introduce one in
- Next
Brazilian Dateira blending recipe skills Brazilian blending beans
Compared with the elevations of the producing countries in Central and South America, Brazil is significantly lower, with more estates below 1000 meters than above. The landform here is flat and monotonous, lack of microclimate, and accustomed to unshaded trees (sun-exposed) planting, resulting in the development of Brazil's unique soft bean flavor-low sour taste, heavy nutty flavor, good chocolate sweetness and mellowness, but slightly woody, floral and orange flavor.
Related
- Detailed explanation of Jadeite planting Land in Panamanian Jadeite Manor introduction to the grading system of Jadeite competitive bidding, Red bid, Green bid and Rose Summer
- Story of Coffee planting in Brenka region of Costa Rica Stonehenge Manor anaerobic heavy honey treatment of flavor mouth
- What's on the barrel of Blue Mountain Coffee beans?
- Can American coffee also pull flowers? How to use hot American style to pull out a good-looking pattern?
- Can you make a cold extract with coffee beans? What is the right proportion for cold-extracted coffee formula?
- Indonesian PWN Gold Mandrine Coffee Origin Features Flavor How to Chong? Mandolin coffee is American.
- A brief introduction to the flavor characteristics of Brazilian yellow bourbon coffee beans
- What is the effect of different water quality on the flavor of cold-extracted coffee? What kind of water is best for brewing coffee?
- Why do you think of Rose Summer whenever you mention Panamanian coffee?
- Introduction to the characteristics of authentic blue mountain coffee bean producing areas? What is the CIB Coffee Authority in Jamaica?