The characteristics of Coffee washing treatment in Kenya

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The coffee beans after harvest must enter the treatment program immediately, otherwise they will begin to ferment, making the coffee beans have a bad smell. The main treatment methods are "sun method" and "water washing method", these two methods will cause different flavor. Sun-dried beans have a complete natural mellow flavor, gentle aroma and more gum; washing rules have a good mellow taste, high aroma and lively sour taste.

Coffee cherry is composed of exocarp, pulp, pectin layer, endocarp, silver peel and coffee germ from outside to inside, so coffee beans will be treated by various methods before they are turned into raw beans for export.

Washing method: the processed raw coffee beans are clear and supple, fragrant, warm and without miscellaneous flavor, and the coffee beans in Central and South America are treated in this way.

The peel, pulp and mucous membrane are removed by washing and fermentation. farms that use the washing method must build washing ponds and be able to introduce an endless supply of live water. During the treatment, the fermented beans are put into the pool and passed back and forth, using the friction of the beans and the power of running water to wash the coffee beans until smooth and clean. After washing, at this time, the coffee beans are still wrapped in the pericarp with a moisture content of 50%. It must be dried to reduce the moisture content to 12%, otherwise it will continue to ferment and become moldy and rotten. The better treatment is to use sunlight drying, although the procedure is complicated, it takes 1-3 weeks, but the flavor is excellent and very popular.

Steps: screening floating beans, removing peel and pulp (retaining pectin viscous layer), fermentation, washing, drying, shelling and grading screening.

The water content of raw bean by washing method is about 12%.

The cost of washing method is high, using water washing method to obtain 200 grams of raw beans, need to wash 1 kg of coffee fruit, and consume 10 liters of water, so the treatment cost is expensive.

Kenyan washing (Kenya Process)

After starting the process with the general water washing method, it is fermented naturally for 12 hours (mainly with a PH value of 4.5 and 4.8), and then 80% of the pectin layer is removed. After 24 hours of natural fermentation, the pectin layer is cleaned, then soaked in water for 24 hours, then dried and then put into the warehouse. Generally, the standing time of water washing and fermentation varies from 12 to 24 hours, while in Kenya, raw beans are soaked for as long as 48 to 72 hours, so the treatment method is often marked with Kenyan water washing (Kenya Process). Kenya's unique double fermentation washing method will improve the original acidity and cleanliness again, with rich berry tone, solid thickness, high sweetness and lively acidity.

In the former street [Kenya asali], for example, the delicate washing of K72 brings bright acidity to this bean with some rich berry aromas.

Qianjie recommended cooking parameters:

V60True 90 ℃ / 1RV 15 / time 2x 39,10 "

Flavor: rich virgin fruit, BlackBerry flavor, brown sugar, sucrose sweetness