Flavor characteristics of Kenyan Coffee washed by Kenya Jiamoni Kiangombe

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[Kenya Jiamoni exquisite 72-hour washing]

Country: Kenya

Region: Kirinyaga, Kirinaga

Altitude: 1700 Murray 1800m

Soil: volcanic soil

Variety: sl-28,sl-34

Treatment: 72 hours washing

01 | introduction of the processing plant

The Kiangombe factory is 2km from the town of Kimunye in Kirinaga, named after the Kikuyu, Kenya's largest minority group, because there was a large dairy market in the village in the early days.

The Kiangombe factory was built in 1998 and belongs to the Karabe cooperative. The cooperative has more than 6, 000 members, of which the Kiangombe factory is registered with more than 600 small farmers.

The water source for washing treatment at the Kiangombe plant comes from the Mukengeria River, which is then dried on a raised tanning bed for about 20 days according to weather conditions.

02 | production area description

Kirinaga Kirinyaga

Kirinyaga is located on the hillside of Mount Kenya, near Nyeri, famous for its strong flavor, rich layers and solid taste of coffee, and Nyeri is recognized as the two best producing areas in Kenya. Most of the producers in this area are small coffee farmers who join the cooperative, while the cooperative plays an integrated role in providing washing plants, while coffee farmers send coffee cherries to the co-operative's processing plant for raw bean processing.

"Kirinaga". It is the name of Mount Mount Kenya, the highest mountain in Kenya and the second highest in Africa. It is also the local name of Mount Kenya.

The reason why Europeans call it "Mount Kenya" is said to be unable to imitate the local pronunciation "kirinyaga" very well.

Kirinyaga comes from the Kikuyu, which means "white mountain" and is thought to be the place of the gods. The Kikuyu are the most populous people in Kenya, accounting for 1/5 of the total population.

03 | Analysis of raw beans

SL-28 and SL-34 are the two most respected varieties produced by the Scott laboratory in Kenya in the 1930s. The Scott Laboratory no longer exists, but it is now the National Agricultural Laboratory and part of the Kenyan Agricultural and Animal Husbandry Research Organization. Both varieties are bourbon-derived varieties, although from different pedigrees: SL-28 was developed from a drought-resistant variety originally planted in Tanganyika, which is part of modern Tanzania; it is generally considered to be of the highest quality but less productive than other commercial Arabica varieties. SL-34 is a variety originally found near Kabete and performs well at low elevations. Both SL variants showed bronze tender leaves.

04 | introduction to the handling method

Kenyan water washing is a cyclic repeated treatment after fermentation. On the day of harvest, the best quality coffee cherries are selected, peeled and fermented. The 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!

This is a classic Kenyan coffee with wet aromas of ripe tomatoes and flowers, imported virgin fruit and apricot flavors, bright acidity, clean palate, medium body, medium almond flavor, juicy, raspberry and caramel finish, and orange aromas.