Introduction of African Kenyan boutique coffee beans. What is the treatment of Kenyan coffee beans?

The first impression of Kenyan coffee is that it is sour and lively, and Qianjie coffee thinks it has a lot to do with the local superb washing technology, because washing treatment itself can make coffee beans absorb more pleasant acids such as citric acid and fruit acid, making coffee beans brighter and cleaner in flavor, while Kenyan washing treatment rules are upgraded to a level on the basis of washing treatment. It is called K72 washing method.

What is the K72 washing treatment method:

K72 water washing treatment is a cyclic repeated treatment of coffee fruit after fermentation; first of all, coffee farmers will harvest and select the best quality coffee cherries peeled and fermented for 24 hours, then rinse with clean river water, and then rinse in fermentation for 24 hours. Repeat 3 cycles for 72 hours, so it is called Kenyan 72-hour fermentation water washing treatment, referred to as K72. This treatment allows coffee beans to ferment at low temperatures, giving the beans a brighter, cleaner but fuller flavor.

Bourbon Bourbon was first brought to Kenya for planting. In the 1950s, two excellent hybrids, SL-28 and SL-34, were selected by Scott Lab, an agricultural research institution at that time.

SL-28

The Kenyan cultivar No. 28 was selected by Scott laboratory, and the native species of bourbon and mocha were selected. The variety, which is said to be selected from Tanganyika DR, was found by A.D. Trench on a trip to Tanzania and may be drought resistant. However, the experiment failed and developed varieties that were not drought-resistant, but inadvertently produced excellent flavor, with strong citric acid, sweetness, balance and complex flavor.

SL-34

Scott laboratory selected 34 Kenyan cultivar, an enhanced version of Bourbon native species. It is said to be selected from the coffee baking guide. The fortified bourbon tree was first planted in Kabete, Kenya. The yield of SL34 is better than that of SL28 and can grow at relatively lower elevations. It has a complex sense of citric acid, heavy feeling and clean taste.

Later, the yield of SL28 was not as high as expected, but the copper leaf color and broad bean-shaped beans had great sweetness, balance and complex flavor, as well as remarkable citrus and black plum characteristics.