Steps for processing TOPAA coffee beans in Sassini Manor, Kenya. What is the best brand of Kenyan coffee beans?

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Kenya coffee sasini estate round beans AA kenya sasini AA peaberry

SASINI Estate is located in Kiambu area around Mountain Kenya, about 1800 meters above sea level. It has beautiful scenery, pleasant climate, sufficient light and excellent soil conditions. It belongs to fertile acid red soil, loose soil, deep soil layer and good drainage. PH value is between 5.5 and-6.5.

After leaving CRI Kenya National Coffee Institute, our group drove to SASINI Red Fruit Processing Plant not far from CRI.

SASINI Red Fruit Processing Plant Interior 1 SASINI Red Fruit Processing Plant Interior 1

SASINI Limited was originally established in 1952 and was one of the first coffee and tea companies established after Kenya's independence. It has obtained many certifications such as UTZ, Rainforest Alliance and Kenya Bureau of Standards Diamond mark.

SASINI UTZ certification signs everywhere in the red fruit processing plant SASINI UTZ certification signs everywhere in the red fruit processing plant

As a coffee practitioner, red fruit processing has always been part of my dream to get to know on the ground. However, the timing of our trip was unfortunate. It happened that the red fruit treatment of the previous season had just ended, and the summer fruit had not yet matured. It was a little regrettable.

Here is a digression. During my trip to Kenya for a few days, I deeply felt the influence of British colonial culture on the life and culture of Kenyan people. Like this black boy who explained the whole process to us, he didn't read much, but he could speak very pure British English, and his behavior was very stable with a gentleman's style unique to Britain.

After entering the pulp separator, the pulp, impurities and substances that do not float on the water surface (stones, garbage, bad beans, etc.) are removed from the kernel, which is the coffee beans to be processed next.

In the pulp removal machine, there can be a coarse step classification function, divided into P1, P2, PL into different fermentation tanks, the classification principle here is mainly the principle of water buoyancy, the fuller the beans, the greater its density, it will sink at the bottom, the worst is at the top, that is PL. In the subsequent treatment plants we went to, they all belonged to the treatment plants specializing in high-quality coffee, and the PL grade had been directly rejected.

The coffee kernel stays in the fermentation tank for 24-48 hours, mainly to remove the mucus of the coffee bean itself and the mucous membrane of the kernel itself. Then enter the soaking pool for cleaning, soaking time 12-24 hours, the above two periods of time can also be according to the buyer designated time for fermentation and soaking, in order to achieve some brands of raw beans unique flavor effect.

The first two processes usually take 72 hours, but in recent years, each treatment plant will also carry out customized treatment according to the requirements of the acquirer, with 48 hours and 108 hours. Then they went to the sun to dry. At present, several treatment plants in Kenya are using this kind of scaffolding for drying. Compared with drying on the ground, the scaffolding has better ventilation effect, and it is not easy to mix sundries, nor easy to produce soil and other flavors.

After drying, the coffee beans with shells will be sent to the next processing step-shelling plant, which is also one of the destinations we will go to tomorrow.

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