Kenya AA Chiambu washing flavor characteristics Kenyan coffee processing plant

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Qianjie Coffee introduces Qianbu washing in AA, Kenya

High-quality Kenyan coffee beans generally have wonderful fruit flavors, such as common dark fruit flavors such as blueberries, cherries and blackcurrants, or a little sweet and sour grapefruit, with a touch of citric acid and full fruit aromas. Much of Kenya's high-quality coffee comes from its small farmers & cooperatives. Most of these cooperatives are located on hillsides or volcanic slopes above 5,000 to 6,000 feet, and each small farmer has a capacity of only 20 to 70 bags per season. They gather hundreds or 1,000 households to set up cooperative farms, and the government pays for the construction of washing and treatment plants. The coffee fruits picked by small farmers are sent to cooperative farms for unified processing. The whole process is supervised by the official Coffee Administration, and is very rigorous, ensuring the quality of Kenyan coffee. Kenya's high-quality coffee, in addition to the source information of hard-working small farmers, the main double washing method. In Kenya, high-quality coffee beans are fermented by water washing, but it is different from the normal water washing method. In general, after peeling, the pectin layer is fermented only once, and the pectin layer is removed in one step. Coffee processing plants in Kenya ferment twice for the first 12-24 hours, removing 80% of the pectin layer of Mel 90. After washing the coffee beans after the initial fermentation, the second fermentation will be carried out for 24-48 hours to decompose the remaining pectin layer. And two fermentation can avoid excessive fermentation to produce stench, while improving the flavor and taste, creating a Kenyan imprint of the flavor.