Washing Kenyan flavor, please climb another high-rise building how to drink Kenyan water-washed coffee step by step

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Introduction to Qianjie-Kenya double washing

Kenyan coffee beans are basically treated by water washing. generally speaking, the coffee after this treatment has the purest flavor, the lowest miscellaneous flavor, and the best fruity and sour taste. What is more commendable is that Kenya has a more special treatment: the "double washing method".

The so-called "double washing method" refers to the coffee beans are washed twice and fermented twice.

The fermentation process is as follows:

Fresh fruit flotation → de-pulp → fermentation tank upper fermentation night → water washing → with shell beans into the bottom fermentation tank for 36 hours, → water washing → water for 12 hours → sun.

The double fermentation washing tank has two layers, high and low, which are used for the first and second washing respectively. Harvest the coffee fruit, remove the defective fruit in the middle, remove the peel, pour it into the upper fermentation tank for fermentation, or directly use dry body fermentation that does not enter the pool.

The time required for the fermentation process is related to many factors, the hotter the environment, the faster the fermentation, but after a period of fermentation, most of the pectin is removed by washing, and then put down the clean pool for secondary fermentation. circulating water needs to be changed every few hours during fermentation to prevent coffee beans from smelling.

It will take 36 hours to wash the coffee beans again with water, remove the residual pectin and add washing, but this is not over yet. If the coffee beans are soaked in fermentation for too long, the negative flavor will increase. Once more than 36-72 hours, there may be excessive fermentation, and fatty acids will be produced, resulting in the taste of coffee over-sour, so the time of this process is about 12 hours, that is to say, Washing in Kenya takes at least 48 hours, or even 72 hours.

Kenya's unique double fermentation water washing method will improve the original acidity and cleanliness, because in the fermentation process of washing treatment, the acetic acid concentration of coffee beans will be increased, thus improving the flavor of coffee. The impressive clean and exciting flavor of Kenyan coffee benefits from the coffee treatment in addition to the growing environment of the coffee beans themselves.

Because this treatment of Kenya is very fragrant, and the taste is very sour, like fruit soda, so you should follow the tasting steps of coffee.

Knowledge: coffee beans are the fruits of coffee trees, which belong to perennial evergreen shrubs or small trees of Rubiaceae.

In short: Qianjie is a coffee research hall, happy to share the knowledge about coffee with you, we share unreservedly just to make more friends fall in love with coffee, and there will be three low-discount coffee activities every month. The reason is that Qianjie wants to make more friends drink the best coffee at the lowest price, which has been Qianjie's tenet for 6 years!

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