Flavor characteristics of Kenyan Kagumayini washed AA Coffee double washing method

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Kenya Kagumayini washes AA

Country: Kenya

Processing plant: Kamacharia cooperative

Producing area: Murang (Murangka)

Variety: SL28&SL34

Treatment: washing

Altitude: 1650 m

Grade: AA

Flavor: small tomato, plum, black plum, sweet almond

According to the Kenya Coffee Association, the Murong coffee producing area is the fourth largest coffee county in the country, followed by Zimub, Kiriniye and Yeli. In Murangka, 65% of coffee production comes from small farmers, who gather around cooperatives, where they pick the ripe coffee fruit and send it to a washing station for centralized treatment, where the coffee fruit is peeled and placed to ferment overnight. The water is washed on an elevated bed to dry in the sun, and the dried coffee with parchment is sent to another drying station for further treatment and grading.

Kagumayini belongs to the Kamacharia Cooperative, which has three washing stations: Riakiberu, Wahundura and Karugio, which has a total of 4000 registered small farmers.

Niya coffee beans are basically treated by water washing. generally speaking, the coffee flavor is the purest, the miscellaneous flavor is the lowest, and the fruit aroma and sour taste are also the best. What is more commendable is that Kenya has a more special treatment: the "double washing method".

The so-called "double washing method" refers to the coffee beans are washed twice and fermented twice.

The fermentation process is as follows:

Fresh fruit flotation → de-pulp → fermentation tank upper fermentation night → water washing → with shell beans into the bottom fermentation tank for 36 hours, → water washing → water for 12 hours → sun.

The double fermentation washing tank has two layers, high and low, which are used for the first and second washing respectively. Harvest the coffee fruit, remove the defective fruit in the middle, remove the peel, pour it into the upper fermentation tank for fermentation, or directly use dry body fermentation that does not enter the pool.

The time required for the fermentation process is related to many factors, the hotter the environment, the faster the fermentation, but after a period of fermentation, most of the pectin is removed by washing, and then put down the clean pool for secondary fermentation. circulating water needs to be changed every few hours during fermentation to prevent coffee beans from smelling.

It will take 36 hours to wash the coffee beans again with water, remove the residual pectin and add washing, but this is not over yet. If the coffee beans are soaked in fermentation for too long, the negative flavor will increase. Once more than 36-72 hours, there may be excessive fermentation, and fatty acids will be produced, resulting in the taste of coffee over-sour, so the time of this process is about 12 hours, that is to say, Washing in Kenya takes at least 48 hours, or even 72 hours.

Kenya's unique double fermentation water washing method will improve the original acidity and cleanliness, because in the fermentation process of washing treatment, the acetic acid concentration of coffee beans will be increased, thus improving the flavor of coffee. The impressive clean and exciting flavor of Kenyan coffee benefits from the coffee treatment in addition to the growing environment of the coffee beans themselves.