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Kenya berry Camilla washed coffee tastes good? introduction to the flavor characteristics of washed Kenyan coffee beans

Published: 2026-03-31 Author: World Gafei

Last Updated: 2026/03/31, Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) Kenya Coffee-Mugan Goo processing Plant Berry Camilla Coffee beans introduction: Mukangu factory and eight other washing stations Ragati,Nguguini,Kiangai,Kibingoti,Thunguri,Kianjege, Chewa and Kibirigwi constitute Kibir

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

Kenya Coffee-Mugan Goo processing Plant Berry Camilla Coffee beans:

The Mukangu factory and eight other washing stations-Ragati,Nguguini,Kiangai,Kibingoti,Thunguri,Kianjege, Chewa and Kibirigwi-form the Kibirigwi cooperative. The cooperative is located in Kiini village, on Sagana-Karatina Road, 4 kilometers from the town of Kibirigwi.

The Mukangu factory now has 1100 members and the cooperative has 7290 small farmers. The whole water washing method involves peeling the ripe coffee fruit with a disc peeling machine, then fermenting the coffee fruit for 24-36 hours according to the ambient temperature, then washing the residual pectin from the surface of the coffee fruit in the canal, then soaking the coffee fruit for 24 hours, and finally placing it on a raised drying table to dry it for about 20 days according to the weather conditions at that time.

Kenyan Coffee Mu Gangu processing Plant Berry Camilla Micro-batch Fine Coffee

Origin: Kibirigw, Kirinyaga, Kenya

Bean seed: SL28,SL34

Processing plant: Mukangu Station

Altitude: 1585 meters

Handling method: Fully Washed

Picking and processing time: 2016 / 10 / 2017

Sweet and sour plum, apricot aroma, sucrose sweet

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