Kamoini Camoni Water treatment Plant in Kenya introduces the characteristics of washed Kenyan coffee.

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The coffee producing areas in Kenya are mainly concentrated in the plateau areas represented by Mount Mt.Kenya. Tropical climate, acid red volcanic soil provides a natural and suitable growth environment for coffee. It is most famous for seven major producing areas, including Neri, Sika, Chiambu, Geliniya, Ruiru, Mulanga and the western side of Mount Kenya, with the main producing areas such as Nyeri and Ruiru in the middle.

Kamoini is located in the Camoni washing plant in the Nieri producing area, the western foothills of Mount Kenya and the eastern edge of the Aberdeen Mountains, and is a member of the well-known Othaya Farmers' Cooperative (Othaya Farmers' Cooperative Society). Kamoini is built along the Ichamama River, which originates from the Karima forest, and its water source is clean and stable. The treatment plant is located at an altitude of about 1825 meters, with an annual rainfall of 1326mm and an average annual temperature of 13-26 °C. About 232 mu of coffee planting area, the coffee produced by 719 small farmers will be treated. Each small farmer will plant 250 plants on 0.5 acre of land, interplanting bananas, Hawaiian beans, silver birch and other plants to maintain a good farming ecology. In the harvest season from October to January each year, the fully ripe red fruit is harvested and transported to the treatment plant to peel, ferment, wash, slowly dry for 2-3 weeks to reduce to 10-12% water content, and then sent to the sun drying plant.

Dry aroma: sugar, blackcurrant, BlackBerry

Entrance flavor:

High temperature: sugarcane

Medium temperature: blackcurrant, black sugar

Low temperature: berries, grapes

Overall flavor: dark berries

Origin: Nyeri Nieli, Kenya

Treatment method: washing method

Baking degree: shallow and medium baking

Qianjie Coffee is recommended to brew Kenyan coffee with 90-91 degrees water. The ratio of powder to water at 1:15 is extracted in three stages. First, it is steamed with 30g of water, then injected into 120g water for segmentation, and finally injected to 225g. The palate is sweet and sour like virgin fruit and blackcurrant.

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