Flavor characteristics of 72-hour refined washed coffee beans in Kenya _ what is 72-hour delicate washing treatment

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Kenyan Coffee-Jiamoni

Most of the Kenyan coffee trees grow in the mountains north and west of the capital Nairobi. The main producing area extends southward from the southern slope of Kirinaga, Kenya's highest peak, to near Nairobi, which is close to the equator. It is the largest coffee producing area in Kenya. In addition, there is a relatively small producing area on the eastern slope of the Elgon Mountains, where high-quality coffee beans are grown, with slightly thick aromas, bright and complex fruit flavors and grapefruit aromas.

Flavor characteristics

Red grapes, apples, raisins, medium alcohol thickness, cocoa, lime water

Comment

Kenyan coffee cups are ground into powder and have a strong cocoa flavor. I use a special cup to brew. This is a Ruijin cup. It's fun. It's a cup I started using many years ago. Now take it out for nostalgia. The water temperature is set to 95 degrees, and the cocoa flavor is also outstanding. You can also smell that the baking of this one is deeper than that of Niagara, and the bitter and sweet taste is better. After the temperature drops, the mouth still has a nutty taste. I think this potato chip with sea salt flavor will be very good.

Acidity: ❤❤❤

Alcohol degree: ❤❤❤❤

Sweetness: ❤❤❤

Huigan: ❤

Introduction of 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 coffee processing in Kenya

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 12-24 hours, and then washed with clean river water 24 hours later. Then, it is fermented again with clean river water for 24-48 hours, and then washed, so it is repeated twice 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!

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