Kenya Wuxiaofu processing Plant Information material East Africa Taste of Harvest Kenya No. 5

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The delicacy and special flavor of Kenyan coffee

Although Kenya and Ethiopia are adjacent to each other and both are big coffee producers in Africa, there are obvious differences in coffee varieties and flavors. Kenyan coffee is mainly characterized by its strong berry aroma, grapefruit and black plum acidity, sugarcane sweetness, layered and moderate mellow, so it is loved by many coffee lovers.

Because the equator runs through the middle of the country, and the overall border is within 10 degrees north and south latitude, Kenya has two rainy seasons every year and can harvest coffee twice. Coffee is mainly grown in volcanic areas 1600-2100 meters from the capital Nairobi to the mountains of Kenya, as well as Mount Elgon on the border with Uganda.

The special flavor of Kenyan coffee comes from two unique ways:

A unique variety

Although Kenya has introduced bourbon species, India's Kent, and Jamaica's Blue Mountain Tibica, the world-famous bourbon varieties SL28 and SL34 first appeared in Kenya in the 1930s. These two varieties give Kenyan coffee a unique sour BlackBerry flavor.

Kenyan washing method

Kenyan coffee is famous for its rich layers and clean taste. Its unique Kenyan-style water washing method goes through two water-washing and fermentation procedures, commonly known as "double fermentation". It is a rather complicated but delicate method of raw bean treatment. This treatment is more time-consuming and water-consuming than ordinary water washing, so Kenyan coffee is more expensive, but it is also an indispensable method to create a unique sour flavor and clean taste of Kenyan coffee.

First washing and fermentation

After the coffee cherry harvest, the beans will first be picked by the specific gravity of the water flow; the principle is that the coffee fruit itself is screened by the difference in density and quality; the coffee beans with high density (heavy weight) will sink into the water, while the coffee beans with low density will float. The coffee fruits with high mature quality have high density, so they are screened out for further treatment.

After the high-quality and ripe fruits are selected, the peel is removed, washed and soaked, and the pectin mucus attached to the outer layer of raw beans is fermented. Pectin has natural sugars and alcohols, which play an important role in the development of sweetness, acidity and overall flavor of coffee.

The fermentation time is as long as 24 hours. after fermentation, 80% of the pectin can be removed, leaving only the flavor in the coffee beans.

The second washing and fermentation

Then enter the second washing and fermentation process. After the coffee beans in the previous stage are cleaned, they are soaked in water for 12 hours and 24 hours. This process increases proteins and amino acids, and the acidity of coffee beans creates complex and delicate layers of taste.

Finally, remove all the remaining pectin and move the coffee beans to a high shelf for sun drying, depending on the weather, which usually takes about 5 to 10 days to complete.

Introduction of Kenya Qianbutanoen Bean Valley / Wuxiaofu processing Plant

Tano Ndogo Wuxiaofu processing Plant

Tano Ndogo is the local Swahili language, meaning "Little Five". It refers to the five families that founded the system, including three brothers and two neighbors of the Muuru family (Gichega Manor and Kariru Manor). Muuru is now passed on to the Joseph, Francis and James brothers, plus the other two neighbors' two estates, each of which is only about 3.3ha, which is a very small batch. Through the cooperation of the five estates, in addition to maintaining their operational independence, but also maintaining source traceability.

In this year's Taste of Harvest regional finals in East Africa, where the top three winners competed with each other, it was not surprising that Ethiopia was the biggest winner, with all three beans in the top five. However, what surprised the cup test table was a Kenyan bean, the Kenyan Fram Farm who finally won the championship.

James Kariuki, the owner of Fram Farm, and the three brothers of Wuxiaofu processing Plant are also cousins, which can be said to be in the same family. Our exporter partner in Kenya selected two beans from the family to enter the market this year. One won the championship and the other won the fifth place, which can be said to be very accurate.

Product name: Kenya Kiambu Tano Ndogo AA TOP Auction Lot

Production area: Gitwei, Kiambu

Sea pull: 1850m

Products: SL28, SL34

Producers: Joseph, Francis and James brothers

Processing plant: Tano Ndogo

Grade: double hand-picked, AA TOP

Sea pull: 1800m

Treatment: Kenyan washing

Flavor description: black plum, plum, currant, longan honey, high sweetness.