What coffee beans are used for hand-brewing coffee at the Veolia processing farm in Kenya? coffee origin.

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Country: Kenya

Producing area: Embu County

Treatment yard: Veolia processing yard

Variety: SL34

Treatment: Kenyan washing method

Hand-made coffee flavor:

Lemon sour and honey sweet, greasy, vanilla plant, honey sweet, red berries, blackcurrant, dark chocolate, lingering finish

Veolia treatment Plant (Cooperative), which belongs to the Gandaly FCS Cooperative, is located in the coffee producing area of Embu County County, Kenya, about 1690-1750 meters above sea level. The cooperative has about 1080 members. Veolia's main coffee fruit comes from the four villages of Kirigi, Kiini, Mukangu and Kathangari. The processing farm stipulates that its members must grow coffee all the year round and cannot change other crops arbitrarily. Almost all members' policies towards the cooperative are acceptable and have a high degree of centripetal force (from the photos above, we can see the enthusiasm of coffee farmers to participate in the activities of the processing farm).

Each farmer grows about 350 coffee trees on average, covering an area of about 1 hectare. Farmers in the region also grow other cash crops, including passion fruit, bananas, cabbage, carrots and tea, and the treatment farm employs three managers and 30 temporary workers to cope with the busy harvest and treatment period during the peak season.

There are 9 waste water pits in Weiliya treatment plant, which are used to collect and treat the waste water produced in the process of washing and fermentation, far away from the river and prevent the waste water from causing pollution to the river. After the ripe fruit is picked, it is sent to the receiving area of the treatment plant, the ripe cherries are first soaked and separated from impurities, and then the peel and pulp are removed after processing. this is the famous Kenyan wet processing method in this area. the waste water produced in the whole process will first be placed in the soaking pit, and then recycled and reused.

The Veolia plant has several stages of monitoring and processing, such as separating the peel and initially removing the pectin layer, using a peeling machine with three sets of plates to remove the outer skin of the coffee fruit and the pulp outside the hard shell. After the pulp is removed, the coffee is fermented all night to decompose the sugar and pectin layer, and then, depending on whether the stripping is complete, the washing procedure is carried out, followed by soaking, and then the coffee is washed and evenly distributed on the high drying table for about 48-72 hours. The drying time on the drying table depends on the climate, ambient temperature and processing capacity, and it takes a total of about 15 days.