What are the characteristics of washed coffee beans the characteristics of Kenyan coffee washing

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Qianjie-Kenya washed Coffee feature sharing

Washing treatment method

Washing treatment is one of the most popular methods among the three treatments, and most boutique coffee beans will choose washing method.

Washing process: selecting → to remove pulp, → fermentation, → washing, → drying, → shelling, → selection and grading → export.

Excellent: washed coffee beans do not need to worry about mildew, and the quality of coffee is more stable.

Bad: the steps are tedious, need to introduce a continuous supply of running water for cleaning, the cost is relatively high.

Flavor characteristics: washed coffee is clean, tasteless and refreshing. Coffee usually has bright sour and fruity aromas, such as Ethiopia and Kenya with extremely clear flavors.

Washed coffee is closely related to the flavor of coffee beans, and origin and environmental conditions play an important role in increasing flavor. Almost 100% of washed flavor depends on the natural sugars and nutrients absorbed by coffee beans during their growth cycle. This way is designed to taste the internal flavor of coffee beans, rather than the flavor added to the bean surface.

Washing in Embubora, Kenya

Producing area: Enbu

Varieties: SL28, SL34

Altitude: 1600 to 2000 m

Treatment: washing

Flavor: plum, blackcurrant, raspberry, tomato

Cooking: water temperature 91 degrees, water powder ratio 1:15, grindness BG-6S,V60 filter cup, water powder ratio 1:15, the first water injection 30g, stewing 28s-30s, the second water injection 120g water cut off, the third water injection to 220g water, do not want the water in the tail section, the extraction time is about 200s.

Knowledge expansion: Kenya is the country of origin of coffee in Ethiopia, but it was not until 1983 that French missionaries brought coffee seeds to Kenya from the island of Reunion (French: La R é union). The history of coffee is more than a thousand years later than that of neighboring countries.

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