Why does Kenyan coffee come from washing the flavor of Kenyan berries?

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Qianjie-Kenyan Coffee introduction

Have you ever wondered why Kenyan coffee tastes so unique, clean and complex? Kenya uses the world-famous unique washing process, known as "Kenyan double fermentation" or "double soaking" washing, which provides amazing taste complexity and excellent consistency for coffee.

Two well-known varieties from SL28 and SL34 in Kenya are a mixture of bourbon, which brings unique blackcurrant and vanilla flavors to Kenya. Both SL28 and SL34 are productive under health conditions, but they have the lowest drug resistance and are not easy to resist cold.

There is also a relatively new Kenyan variety, K7, which is highly immune to disease, but its quality is not as high as SLs. Ruiru11 is a high-yielding plant resistant to leaf rust and CBD. It is a mixture of "Rume Sudan" and "Hibrido de Timor" (Robusta / Arabica hybrid) from the "Boma" plateau, just like the mixture of "SL28" and "SL34" to improve the flavor. "Batian", a new variety with high yield and disease resistance, was released by the Coffee Research Foundation in Kenya in 2010. It is understood that its taste is similar to that of SL.

In addition to the unique combination of climate, geography, soil and variety, Kenya's unique processing system allows coffee to play an incredibly high quality, while the coffee is specially treated to give it its unique flavor. Kenyan coffee, from seeds to cherries to parchment to raw coffee beans, gives full play to all the potential good flavors of beans through special treatment.

The first step in delivering raw coffee beans to customers is to plant seeds. After three to five years of attention and careful protection, the productivity of coffee trees has been very high. Farmers in cooperatives or farms use traditional planting, pruning, picking, pulping and processing methods to ensure that every coffee tree is adequately cared for each year. In the harvest season, farmers pick ripe and sweet coffee cherries by hand.

Part of the reason why Kenyan flavor is unique is that it is processed and classified in a highly controlled manner. It is strictly arranged in every stage of processing and during the drying and grinding process, creating the final product with a very consistent flavor.

Before coffee production begins, coffee cherries are selected from defective, excessive and immature coffee cherries. Then send the coffee cherries to the factory and sort the ripe cherries. They are usually removed directly by a large No. 3 or No. 4 peeling machine, and coffee cherries are called "parchment" from here.

When the low-density beans are removed, the high-quality beans are washed into a separate fermentation pool, and the parchment beans ferment overnight in large concrete containers to decompose the pectin so that it can be easily removed during cleaning. Depending on the temperature, fermentation takes 12-16 hours. Farm workers rub parchment by hand to detect the degree of fermentation, such as excessive fermentation, its subtle flavor characteristics will be destroyed, so it must be cleaned at a specific time to stop the fermentation process.

Beans with parchment are recycled and washed in fresh water every few hours and fermented twice to remove residual pectin, which is further sorted here by density. Lower-density coffee beans are again classified and sold as lower-quality coffee, while higher-density parchment beans are blocked by valves in the waterway, while workers use pulp to clean up along the aisle to move the beans. Once the washing process is complete, move the beans to the drying bed. To ensure uniform drying, sort and stir the beans until the moisture content reaches 11-13%.

There are also some treatment plants that complete the process of mechanical brushing and removing pectin from the parchment paper retained after floating screening and peeling, instead of fermenting and removing pectin in the fermentation tank, and then the parchment beans are washed in further water, which ensures the cleanliness of the raw coffee beans, shortens the fermentation process, and further retains the original flavor of the coffee. The washed coffee beans are moved to the drying bed to reduce the water content to a stable value before storage.

Knowledge: "Arabica" is not synonymous with good coffee, even if it is Arabica, there are hierarchical differences.

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