Kenya Kana Yi treatment station washed coffee beans story _ Kenya Kana Yi coffee is good?

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

This is coffee that we personally went to Kenya to pick up for auction in the new season, and it came from the Kainamui processing station. The station was founded in 1963 and is located on the upwind slope of Mount Kenya. It has a total of 2000 members, mainly male (1200 male members). As a whole, the members near the station are mainly small farmers, with no more than 200 coffee trees per capita.

Coffee in the area where Kainamui treatment station is located is picked manually, and only coffee cherries with all red fruits are picked for further treatment. Coffee cherries enter the fermentation tank after the first step of peeling by the peeling machine. Usually, coffee cherries are coated with a layer of pectin after removing the exocarp. This layer of pectin is the main source of natural sugar in coffee and contributes most of the acid and flavor contained in coffee.

In the next fermentation phase, depending on the temperature, the coffee will be allowed to stand in the fermentation tank for 12-24 hours, which is the key time to experiment with different coffee flavors. As the fermentation proceeds, pectin will crack and split from the endocarp of coffee. At this time, coffee beans will be washed with water. The attached pectin will be washed clean, and then they can be dried off the ground, which is commonly known as African bed drying, lasting 7-15 days.

In the initial stages of drying (the first six hours), spread the coffee in a thin layer and dry it to about 50% moisture content quickly. Then you can dry it thicker and dry it in the next 5-10 days. The coffee is then transferred to a specially dried room, dry off the ground, ventilated and protected from rain.

Patrick Njogu and his team work with Coffee Management Services (CMS) on everything from agrotechnical training, equipment upgrades, sustainability to financing. In the past two coffee production seasons (2016/2017-2017/2018), Kainamui treatment station, like Kenya's large and small treatment stations, faced the problem of production reduction, and the new production season was close to half of the production reduction.

When we tested this coffee in Kenya Coffee Dormans office, it was more focused on Kenya coffee berry flavor, it has honey sweet feeling and oolong tea flavor.

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