The difference between washing and Solar treatment of Coffee beans in Kenya characteristics of 72-hour washing treatment in Kenya

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Introduction to the difference between washing and tanning coffee in Kenya in Qianjie

[washed Kenyan coffee beans-Asali]

This bean is from an asali processing plant in Kenya's Sika region. Sika is a growing area in central Kenya, which has the highest altitude coffee growing area in the region, and Sika is a secondary area of this growing area, located at the foot of Aberdare Ridge, with red volcanic soil and rich in organic matter. The treatment method is K72 washing treatment, which can give the coffee a brighter, cleaner but full flavor!

[Kenyan coffee beans in the sun-Osaya]

Most of the Kenyan coffee we drink is washed, so tanning Kenya is rare. This tanning Kenya is a clear processing plant under the Osaya Cooperative from the Neri producing area, which is located to the west of the Kenyan Mountains in the central part of the country. The red soil here has given birth to a lot of good coffee in Kenya.

In terms of treatment, the exquisite sun treatment is used. Exquisite sunburn usually takes 4 weeks or more, depending on the weather and the flavor you want to show. Care must be taken when drying, not only to avoid excessive temperature, but also to avoid moldy beans or bad smell caused by excessive fermentation. This treatment can transform the bright acidity of Kenyan coffee into rich and complex fruit acidity.

Brewing and sharing

Parameters: 18g powder, water temperature 90 ℃, medium and fine grinding (BG 5m: 60% pass rate of Chinese standard No. 20 sieve), ratio of powder to water at 1:10 (excluding ice), add 100g ice to the sharing pot.

Steaming with water about twice the weight of powder, stop steaming and start water injection when the powder bed is wet and dry, the time is about 30 seconds, when the water is injected to 110 grams, the water level is about to be exposed, the water injection will continue to stop at about 180 grams, and the filter cup will be removed after all the water in the filter cup has been filtered.

[washed Kenya Coffee-asali] it has a hint of jackfruit, floral and pine aromas, with sour notes of black plum, lemon, citrus and virgin fruit on the palate, caramel finish and a sense of fruit.

[suntanned Kenyan Coffee-Osaya] it smells full-bodied jackfruit and a hint of blackcurrant and fermented wine, with flavors of grape, virgin fruit, citrus and lemon, sweet brown sugar, and a long, sweet finish of fruit wine.

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