What are the flavor and taste characteristics of washed beans from Kenya's Kagumoini treatment plant?

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

What are the flavor and taste characteristics of washed beans from Kenya's Kagumoini treatment plant?

Tim Wendelboe Kenya Kagumoini

Flavor description: wine, blackcurrant, red apple

Producer: Several smallholders farmers

Harvest date: November 2016

Cooperative: Kamacharia

Origin: Muranga, Kenya

Baking degree: Nordic shallow baking

Growth altitude: 1600-1700 masl

Wet treatment plant: Kagumoini

Cultivar:SL28 + SL34 + Ruiru 11 + Batian

Treatment: coffee cherries are picked by farmers and their families by hand. After being sent to the wet mill, separate the good coffee cherries from the lower quality coffee. Coffee cherries are stripped and graded by a plate crusher, using water and gravity to separate coffee beans with lower density. Dry fermentation is placed in a storage container for about 12-16 hours, and then the fermented water is transferred to the second tank to prevent over-fermentation of coffee beans. After fermentation, the coffee beans are washed and graded in the evening, and then soaked for about 12 hours. After soaking, the coffee is dried on the elevated platform and the hard shell on the coffee beans is removed.