Flavor characteristics of coffee beans in the town of Muraya, Kenya

Flavor characteristics of coffee beans in the town of Muraya, Kenya

The town of Muraya, which belongs to the central province of Kenya, lies at 1350-1950 meters above sea level. The climate suitable for coffee production and the fertile volcanic soil (clay Nitisol) give birth to about 100, 000 small coffee farmers. Among them, the Gittika processing plant is a processing plant in the Kanyenya-ini cooperative system, about 1700 meters above sea level. A small amount of coffee berries can be harvested from April to September every year, but the main production season is from October to December. The local varieties are mainly SL28 and SL34. After harvest, they are hand-picked by hand, and the unripe or overripe berries are screened out before entering the treatment process.

Coffee berries have different buoyancy in water because of their different density. In the Gittika treatment plant, when the surface berries are removed at the beginning, they are fenced down by three different height baffles in the canal according to different densities, so they are divided into three grades. Beans of grade 1 P1 and 2 P2 are fermented in shade for 16 to 24 hours in batches, while beans of grade 3 P3 are considered inferior. The fermented beans will be washed again and separated according to density, placed in a water-filled channel for 16-18 hours, and then dried directly in sunlight on the drying bed.

In addition, it is worth mentioning that the reason why this bean has such a unique flavor is that Mulaya's soil is mainly Nitisol, which is mainly formed in the terrain near the steep slope of volcanoes, and its nutrient-rich physical properties are very suitable for growing all kinds of crops. in addition to coffee, clay also gives birth to many tropical crops such as cocoa and rubber trees. It is also the kind of soil with the highest nutrient content in the humid tropical soil.

Kenyan water washing treatment

In the Kenyan washing process, there are two gravity / density separation mechanisms. The first is to remove the peel machine for washing and float to eliminate the lighter beans. The other is the beans finished in the fermentation process. In the process of repeated washing, the beans with light specific gravity are easily drifted forward by hydraulic power to achieve the effect of separation.

After washing the beans, the beans are then hydraulically guided to the top of the scaffolding through the pipeline and then down the river, and the beans of different proportions can naturally be sent to different bedframes through the pipeline. Kenya's high-quality water-washed beans selected by two gravitations are naturally much more homogeneous in maturity and specific gravity, which may be the reason for the higher dense measurements.

The classical scaffolding construction mode brought about by the Kenyan water washing method, which makes use of topography, hydraulic power and fine washing process, is worthy of reference.

Grade AA of Gittika treatment Plant, Muraya Town, Kenya

Kenya Murang'a Githiga

■ countries: Kenya (Kenya)

■ producing area: Muraya town (Muranga)

■ producer: Kanyenya-ini Cooperative

■ processing plant: Gittika processing plant (Githiga)

■ altitude: 1700 m

■ level: AA level

■ varieties: SL28 and SL34

■ treatment: washing

■ flavor: plum tomato honey, red wine acid value unrestrained and distinct taste calm and thick, creamy and smooth, maltose mixed with sweet peach finish