Kenny Argyle Coffee Kenny Amari Coffee washing AA

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Front Street-Kenny asali washes AA

Kenny, whose full name is the Republic of Kenya, is located in Africa, in the middle of the equator, and in the north and south of the Great Rift Valley. It is bounded by Tanzania in the south, Ethiopia in the west, Ethiopia in the north and the Indian Ocean in the south. There are many plateaus in the country, with an average elevation of 1500 meters. The central peak of Kinnyaga (Mount Kenyama) is 5199 meters above sea level. The mountain is covered with snow, making it the second highest peak in Africa.

Altitude, altitude, altitude: the equator runs through Kenya from the middle, and the country is just within ten degrees from the north to the south. In agricultural production areas, there are two rainy seasons every year, with harvest times. 60% of them are concentrated from October to December, and another 40% are from June to August. Coffee is mainly grown in volcanic areas from the capital Nairobi to the Kenyan Mountains at an altitude of 1600-2100 meters above sea level. This high degree is in line with the development of coffee beans, because of the low temperature and slow growth in the mountain area, the aroma components of coffee beans have been fully developed, the acidity is clearer, and the land is also hard. This fertile coffee area is the main producer of Kenny's boutique beans.

The coffee industry in Africa is characterized by its unique characteristics and is famous all over the world for its charming acidity and fragrance. Kenny is not absent either. Kenny is located in Africa and happens to be located at the equator, which is the Indian Ocean, Ethiopia in the north and Tanzania in the south. It is a big coffee country in Africa and one of the most important and irreplaceable countries.

[Kenny 72 small-time fermented water washing method]

It originated from Kenny's adoption of the step-by-step treatment method of post-fermentation washing, which was made after harvest. The most expensive peaches were peeled and fermented, and the fermentation time was 24 hours, and then washed with fresh river water after 24 hours. Then, it was leavened again in the river for 24 hours, then washed again, and after repeated washing for 3 times, it reached 72 hours, so it was Kenyan 72-hour fermentation washing method, which is called [K72].

The first washing and fermentation

After the coffee peach harvest, it will first pick up the beans through the specific gravity of the water. The principle is to use the difference between the density and the weight of the coffee fruit to make the coffee. Coffee beans with high density (heavy weight) will sink into the water, while coffee beans with low density will float. The coffee with ripe cheese has a high density, so you can grind it out for further processing.

After the mature and mature fruit is produced, the peel is removed, washed and soaked, and the fruit mucus attached to the raw bean is fermented. Fruits have natural sugars and alcohols, which play an important role in the development of coffee sweetness, acidity and overall flavor. The fermentation time is as long as 24 hours. after fermentation, 80-90% of the fruit can be removed, leaving only the smell of coffee beans.

The second washing and fermentation

Then enter the second water washing and fermentation process, the coffee beans in the first stage are washed and then soaked in water for 24-48 hours. This process increases protein and amino acids, and the acidity of coffee beans produces a tasty taste. Finally, remove all the remaining fruit and move the coffee beans to the high scaffolding for daily drying.

When it is leavened for as long as 24 hours, 90% of the fruit can be removed after fermentation, leaving only the smell of coffee beans.

Finally, remove all the remaining fruit and move the coffee beans to a high scaffolding for daily dryness, depending on the weather, which will take about 5 min and 10 days to complete.

Kenny Asali Amari

Country: Kenyan

Production area: card Thika

Processing: Asali honey processing

Altitude: 1550m Murray 1750m

Soil: volcanic soil

Grading: AA TOP

Variety: sl-28,sl-34

Treatment: 72 hours of washing

The processing facility was established in 1975 and has more than 1600 coffee makers. Each member has an average of about 180 coffee bars. The main types of coffee in Hong Kong are SL28, SL34 and Ruiru 11. The bouquet has ripe tomato and floral aromas, with aromas of cherry and plum in the mouth, bright acidity, crisp palate, medium body, outstanding sweetness in the middle, juicy taste, sweet finish of raspberries and caramel, and a hint of tea.

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