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Jiamoni, Kenya-the story of a 72-hour coffee bean wash

Published: 2024-09-17 Author: World Gafei

Last Updated: 2024/09/17, Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) [Kenya Jiamoni exquisite 72-hour washing] country: Kenya region: Kilinaga Kirinyaga altitude: 1700-1800m soil: volcanic soil species: sl-28,sl-34 treatment: 72 hours washing 01 | the processing plant introduces Kiangombe workers.

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

[Kenya Jiamoni exquisite 72-hour washing]

Country: Kenya

Region: Kirinyaga, Kirinaga

Altitude: 1700 to 1800 m

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 derived from bourbon.

Although it comes from a different pedigree: SL-28 was developed from drought-resistant varieties originally grown in Tanganyika, which is part of modern Tanzania; it is generally considered to be of the highest quality, but its yield is low compared to 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!

05 | Baking analysis

This full-bodied Kenyan coffee, due to its high altitude and hard beans, climbed at a higher temperature at first, turned yellow in about 5 minutes, then reduced its firepower into the Mena reaction, and then decreased its firepower again to lengthen the Mena reaction time at 168C.

When the first burst begins, it is highly endothermic, so it is recommended to maintain heat at this stage to prevent stagnation. The development of first explosion takes more time, which is helpful to reduce acidity and develop flavor.

Roaster Yangjia 600g semi-direct fire

The furnace temperature is preheated to 200 degrees into the boiler, the throttle is opened at 3J30s, the firepower is adjusted to 140, the throttle is unchanged, the temperature return point is 1`28``, keep the firepower, 4`50` turn yellow, the smell of grass disappears, enter the dehydration stage, the firepower is lowered to 110, the throttle is opened to 4.

7` dehydration is over, firepower is reduced to 80, 7`30 is the appearance of wrinkles and black markings on the bean table, and the smell of toast turns to coffee, which is a prelude to an explosion, so pay attention to the sound of explosion. When it starts to explode at 8`10`, the throttle door is all open. After an explosion, the development time is 2 minutes, when the firepower is reduced to 50 at 188 degrees, the temperature is flattened, and the pot is put into the pot at 193 degrees.

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.