Why Kenyan Coffee uses Water washing method to share the parameters of Kenyan hand Coffee

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Qianjie-brief introduction of Kenyan Coffee treatment and hand Flavor

Kenya is a tropical region, with two rainy seasons a year and two harvests, with 60% concentrated from October to December and 40% from June to August. Coffee is mainly grown in volcanic areas from the capital Narobi to the mountains of Kenya at an altitude of 1600-2100 meters. This height is suitable for the development of coffee bean flavor, because the mountain temperature is lower, the growth is slow, the aroma components of coffee beans have been fully developed, the sour taste is more obvious, and the texture is harder. This fertile moonbend-shaped coffee area is the main producer of Kenyan boutique beans.

What is the K72 washing method?

It is a cyclic repeated treatment method which is washed after harvest and fermentation. The best quality coffee cherries were selected on the harvest day, peeled and fermented for 24 hours, and then washed with clean river water 24 hours later. Then, it is fermented with clean river water for 24 hours, then washed, and repeated 3 times for 72 hours, so it is called Kenyan 72-hour fermentation water washing treatment, referred to as K72.

In this way, the coffee beans can be fermented for a long time at low temperature, and finally dried and dehydrated, so that the beans can have a brighter, cleaner and full flavor!

Sharing the parameters of Qianjie hand-made coffee

Kenya Karogoto AA

Karoguto AA, Kenya

Country Kenya (Kenya)

Neri (Nyeri)

Treatment Plant Carol Goto treatment Plant (Karogoto)

1800 meters above sea level

Variety SL28, SL34

Cooperative Tekangu FCS

Small farmers, members of producers' cooperatives

Parameters: 18g powder, water temperature 90 ℃, medium and fine grinding (BG 6S: 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-asali] A hint of jackfruit, floral and pine aromas, acidity of plum, lemon, citrus and virgin fruit on the palate, caramel finish and juicy finish.

Knowledge Gift: SL34 and SL28 taste similar, except for the complex and changeable acidity, and great sweet finish, the taste is heavier, more full-bodied and cleaner than SL28. SL34 has French missionaries, bourbon, and more Ironka lineage. Dou looks similar to SL28, but is more adaptable to sudden heavy rain.

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