Kenny Coffee Coffee processing method of Kenny Coffee in Kenny Coffee Co., Ltd.

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Front Street-Kenny Fine Coffee

Kenny Bay is located in Africa, in the middle of the equator and north and south of the non-Great Rift Valley. Southland is bounded by Tanzania in the south, Ethiopia in the west, Ethiopia in the north, and the Indian Ocean in the south.

Kenny Coffee, known as the "Connoisseurs' Cup", often has a luscious fragrance, bright and lively acidity, and elegant mellowness, giving people an endless aftertaste and the acidity of the juice.

Most Kenyan coffee grows at an altitude of 1500mm above sea level, and it is harvested several times a year. Coffee from different regions will also have different flavors because of the difference in microclimate. Kenyan coffee is the most famous in seven major regions, Thika, Kirinyaga, and Mt. Kenya West, Nyeri, Kiambu, Ruiri and Muranga. Among them, the foothills of Mt.Kenya and Aberdare are the main producing areas.

Today, I would like to share a Kenny coffee from KIAMBU, Kamvara,mandela processing in central Kenya. It is 1720 meters above sea level. It is SL28&SL34 and washed.

Central region KIAMBU

The central region KIAMBU (Qianbu) is located in the central Kenyan region. This area is a traditional tea planting area, but it has the highest altitude coffee planting area in the region. This area is known as Nakuru farming. The planting altitude in this region is about 1850,2200 meters, and the output of coffee is less than that of small farmers. Coffee has a seasonal harvest.

The mandela processing plant, located in KIAMBU, is a small farm with a self-cultivation of nearly 30 square meters. It is planted with SL28,SL34 varieties at an altitude of about 1600-1800m.

SL34&SL28

These varieties are cultivated by French and British missionaries and researchers in Kenya in the early 20th century. SL-28 comes from bourbon, sweet, balanced and variegated taste, as well as the characteristics of citrus and plum; SL-34 comes from pickup truck, sweet sour, great sweetness and soft dry taste.

K72 washing treatment method

In the water washing method, the most expensive peaches are peeled and leavened, and the fermentation time is 24 hours, and then washed after 24 hours. Then, it was leavened again in dry water for 24 hours, then washed again, and after repeated washing for 3 times, it reached 72 hours, so it is Kenyan 72-hour fermentation washing method, which is called [K72].

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