Coffee flavor characteristics of different counties in Kenya coffee region and its washed beans vs. sun-dried beans

Coffee is very different from county to county (county) in Kenya. Kenya is divided into 47 "counties" (county).

Coffee in different counties has distinct characteristics. Coffee trees in Kenya are mostly planted at 1400-2000 meters above sea level and harvested twice a year. The growth areas include Ruiri, Thika, Kirinyaga and Mt. Kenya West, Nyeri, Kiambu and Muranga. Mainly in the foothills of Mt.Kenya and Aberdare. For example, Embu coffee characteristics, balance, citrus fruits, chocolate, apples, acidity. Nyeri coffee features, white grape, juicy, grapefruit and small tomato flavor, fruity, as sweet as caramel.

Coffee in different counties has distinct characteristics. Coffee trees in Kenya are mostly planted at 1400-2000 meters above sea level and harvested twice a year. The growth areas include Ruiri, Thika, Kirinyaga and Mt. Kenya West, Nyeri, Kiambu and Muranga. Mainly in the foothills of Mt.Kenya and Aberdare. For example, Thika Kenya Sika Plateau coffee characteristics, balanced, citrus fruits, chocolates, apples, plum acid. Nyeri coffee features, white grape, juicy, grapefruit and small tomato flavor, fruity, as sweet as caramel.

Kenya washed beans

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 24 hours, and then washed with clean river water after 24 hours. Then, it is fermented again with clean river water for 24 hours, and then washed, so it is repeated 3 times for 72 hours, so it is called Kenyan 72-hour fermentation water washing treatment, referred to as K72. This treatment allows the coffee beans to ferment for a long time at low temperatures, so that the beans can be brighter, cleaner and fuller.

Kenyan sun beans

Next, let's take a look at traditional Kenyan coffee in the sun.

Sun exposure is less common on the market in Kenya, probably because of the excellent quality of Kenyan water washing, coupled with the sun loss rate and high labor costs, which can only be found in the special customized plans of some raw bean merchants. This bean is treated in the sun, which adds solidity and sweetness to the already rich and sour bourbon coffee in the process of exquisite sun exposure. With a limited number of sun batches, this coffee is completely dependent on the natural climate.