Kenya's best coffee-2016WBrC runner-up match bean Koini washing factory Kenyan coffee beans

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2016 World Cooking Competition (World Brewers Cup) runner-up Dou!

Mikaela Wallgren, the bar player of Coffee Collective

With this Kenyan Koini to participate in the 2016 World Cooking Competition to win the runner-up by a narrow margin of 0.08 points!

The hidden version champion of 2016 World Brewers Cup!

The WBrC final of the World Cooking Competition broke the glasses of many people.

Finnish representative Michaela Mikaela Wallgren, who lagged behind in the preliminary round, won the runner-up with Kenya Keini in the final with a dark horse. Her score was only 0.08 points short of the champion Tetsu Kasuya of Japan. Not only that, if you only take into account the results of self-selected beans, then Keni actually ranked first!

Of the six finalists, except for the Ethiopian Semeon Abay of last year's champion Odd-Steinar T ø llefsen, who still uses his champion bean Ninety Plus, all the other contestants use Geisha: Todd Goldsworthy of the United States uses the rose summer of Jade Manor, Taiwan's Wang Tze and Japan both use Ninety Plus's Panamanian summer, and Hong Kong's Benny Wong uses the rose summer of Columbia's Hope Manor. But the Yini washing factory was able to beat the invincible Rose Summer, and the ace Simon Abai, which is really beyond our expectation!

Michaela said in the competition that this is the coffee she has almost often brewed since she joined The Coffee Collective for two and a half years. In fact, there is no difference between competition and weekdays. No matter whether it is baked or brewed, even the water is used by the Coffee Collective bar. Her cooking parameters in the competition are: 15g coffee powder, 250g water, water temperature 96 degrees Celsius.

Kenyan Koini washing plant Keini

Maybe he admires Koeni's coffee so much that The Coffee Collective has visited the washing plant every year since 2010 to buy their raw beans.

The Kieni washing plant is part of Neri's Mujiajia Co-operative (Mugaga society) and is managed by Charles Mwai Ihatu. This batch of beans, SL28 and SL34, was harvested in November 2015. The Coffee Collective paid 359 per cent more than the normal market price for the raw beans.

But Ini has two sets of fermentation tanks. After peeling the cherry fruit in the washing plant, the fermentation process will be carried out in one of the fermentation tanks. After 10 hours, the cherry fruit will be washed with clean water, and then go to the second fermentation tank to continue. The water used by Keni is very clean, and the drying is also dried in the natural sun on the viaduct.

The Coffee Collective is good at shallow baking as usual, so that the flavor of beans can be fully expressed.

SL28/SL34 washing in Nerikeini washing Plant, Kenya

Kenya Nyeri Kieni SL28/SL34 Washed

Country of production: Kenya Kenya

Producing area: Neri Nyeri

Cooperative: Mujiajia Cooperative Mugaga society

Washing plant: Keini Kieni washing plant

Producers: 1000 coffee farmers in cooperatives

Altitude: 1800 m

Bean seed: SL28;SL34

Treatment method: washing Washed elevated shed bed for sun drying

Harvest time: 2015 Universe 11