Flavor characteristics of Kenyan double washing Coffee introduction to Kenyan K72 treatment

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Kenyan coffee is mostly grown at an altitude of 1500m, 2100m, and is harvested twice a year. Its main feature is a distinct fruit aroma, the common fruit aroma is citrus. Kenyan coffee has a multi-layered taste and juice acidity, perfect grapefruit and wine flavor, moderate mellow, is the favorite of many people in the coffee industry.

The word "fermentation" in life is often reminiscent of flour making cakes, Youtiao, steamed buns, steamed buns, or moldy food products. Fermentation has been so widely used in our daily life that we enjoy a wide variety of delicious fermented food. Huizhou hairy tofu, French wine, homemade pickled radish, northeast sauerkraut pork, canned Swedish herring, everyone knows it's fermented.

1. In the evening, the defective products of the harvested coffee fruit are removed, and after the peel is removed, the sticky shell beans are poured into the upper fermentation tank.

2. After fermentation all night, wash the shell beans once in the morning to remove most of the pectin.

3. Re-enter the lower purifying pool and ferment for the second time. Update the recycled water every few hours to avoid smelly.

4. Wash the ditch and remove the residual pectin. (the second fermentation plus flushing takes 36 hours)

5. Rinse the shelled beans and soak them in the water tank for more than 12 hours.

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