Kenya Neri round bean coffee flavor Kenyan water washing treatment

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Kenya Little Bean SL28 & SL34 Clean processing Plant shallow and medium roasted Coffee beans

Origin: Kenya

Processing plant: Lianli

Treatment: washing

Baking degree: shallow and medium baking

Weight: 220g

Dry aroma of almond and citrus, the entrance can feel bright mulberry, blackcurrant flavor, high acidity, overall clean and smooth, like bright and sour worthy friends can try this Kenya round bean

Kenya PB round bean Neri producing area, Osaya cooperative; the entrance immediately feels the sweet and sour orange and Kenya's special red wine texture, high sweetness, with a long black plum and chocolate finish.

Kenyan washing method

Kenyan coffee is famous for its rich layers and clean taste. Its unique Kenyan-style washing method goes through two washing and fermentation procedures, commonly known as "double fermentation". It is a rather complicated but delicate method of raw bean treatment. This treatment is more time-consuming and water-consuming than ordinary water washing, so Kenya coffee is more expensive, but it is also an indispensable method to create a unique sour flavor and clean taste of Kenya coffee.

First washing and fermentation

After the coffee cherry harvest, the beans will first be picked by the specific gravity of the water flow; the principle is to use the difference in the density and quality of the coffee fruit itself to screen; coffee beans with high density (heavy weight) will sink into the water, while coffee beans with low density will float. The coffee fruits with high mature quality have high density, so they are screened out for further treatment.

After the high-quality and ripe fruit is selected, the pericarp is removed, washed and soaked, and the pectin mucus attached to the outer layer of raw beans is fermented. Pectin has natural sugars and alcohols, which play an important role in the development of sweetness, acidity and overall flavor of coffee.

The fermentation time is as long as 24 hours. after fermentation, 80% of the pectin can be removed, leaving only the flavor of the coffee beans.

The second washing and fermentation

Then enter the second washing fermentation process. After the coffee beans in the previous stage are cleaned, they are soaked in water again for 12 hours or 24 hours. This process increases protein and amino acids, and the acidity of coffee beans creates complex and delicate layers of taste.

Finally, remove all the remaining pectin and move the coffee beans to a high scaffolding for sun drying. depending on the weather, it usually takes about 5 to 10 days to finish.

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