How exactly does double washing in Kenya operate? What will happen to the treatment of double washing?

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Kenya and Ethiopia are neighbors, but the varieties, appearance and flavor of coffee beans in the two countries are very different. Kenyan coffee beans are fully washed, the most special of which is the "double washing method", the most important coffee beans are SL-28 and SL-34.

Kenya's coffee beans are mainly Bourbon SL-28 and SL-34, and other varieties have been cultivated in recent years. SL28 and SL34 are the most representative coffee beans in Kenya. They are bourbon hybrids developed by Sott Laboratories in the early 20th century, where SL stands for Laboratory and 28, 34 stands for Laboratory developer code.

Variations on traditional washing?

Kenyan coffee beans are all processed by washing, of which the "double washing method" is more special. "Double washing" refers to two washes and two fermentations of coffee beans. The washing tank adopting this treatment method has high and low layers, which are respectively used for the first and second washing. Harvest coffee fruit, remove defective fruit in the middle, remove peel, pour into the upper fermentation tank for fermentation or direct dry fermentation.

After fermentation for a period of time, the coffee beans are washed with water to remove most of the pectin on the surface of the coffee beans. Then put the coffee beans into the lower fermentation tank for secondary fermentation. The circulating water is changed every few hours during fermentation to prevent the coffee beans from stinking and mildewing. Rinse the beans again with water to remove any pectin remaining on the surface.

Rinse the beans with shells and put them into the sink for more than 12 hours, and then dry them in the sun. After double washing Kenya coffee beans fat appearance plump, flavor diversity, distinct layers.

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