Why is Kenyan Coffee washed? an introduction to the characteristics of Kenyan Coffee washing

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Introduction to Kenya BlackBerry Muse Coffee in Qianjie

Despite its late start, Kenya's unique altitude, geology, latitude, treatment methods and varieties have made it a heavyweight in the boutique coffee industry.

High altitude, low latitudes and fertile soil are the basic guarantees for producing good coffee, as is the case in Kenya. The equator runs through the central part, the East African Rift Valley runs through the north and south, and Kenya's border is located in the tropics between 10 degrees north and south latitudes, with two rainy seasons and two harvests a year. Kenyan coffee is mainly grown in fertile volcanic land at an altitude of 1600 to 2100 meters. The soil is rich in phosphoric acid, which gives Kenyan coffee its unique acidity and sweetness. In addition, the bourbon variants SL28 and SL34, unique to Kenya, have a delicate and elegant taste spectrum and excellent alcohol thickness. Finally, Kenya uses its rich water resources to create a double fermentation washing method, which takes at least 48 hours or even 72 hours, which is an important reason for the clean and clear taste of Kenyan coffee.

Washing method | Washed Processing

After the harvest of coffee beans must immediately enter the treatment process, otherwise it will begin to ferment, making coffee beans have a bad smell. There are two methods of treatment: "solarization" and "washing", which will cause different flavors. Sun-dried beans have a complete natural mellow flavor, gentle aroma and more gum; washing rules have a good mellow taste, high aroma and lively sour taste.

Mellow taste is an important condition of espresso, which will produce a mellow and smooth feeling as strong as wine. Espresso lovers can increase the weight of sun-dried beans; water-washed beans are as clean as clear wind chimes because of less miscellaneous smell. In addition, washed beans have a good sour taste, which is the main source of sweetness in espresso.

[Kenya BlackBerry Muse]

The Kenyan BlackBerry Muse is produced in NYERI (Neri). NYERI: Nyeri, located in central Kenya, is home to the extinct volcano Mount Kenya. The red soil in this area gives birth to the best coffee in Kenya; agriculture is extremely important here, and coffee is the most important crop; cooperatives of small farmers are more common than large estates, and there are two harvests in this area. but coffee from the growing season is usually of higher quality. This region is famous for its thick acidity such as blackberries and aromas of flowers and fruits.

The Kenyan BlackBerry Muse batch is a specially screened coffee red fruit with high maturity, picked by coffee farmers and sent to a washing station to wait for treatment on the same day, adding a manual selection process before peeling. The immature coffee cherries are screened out, and the coffee beans are peeled, soaked and fermented for 72 hours, and dried naturally on a high drying bed. And all the coffee processing water comes from the clean water source of the Langdu River.

Flavor: Wood, blueberry, black plum, sugar, virgin fruit.

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