Description of flavor characteristics of cranberry coffee beans in Boma washing station in Kenya

Boma washing treatment station

Boma washing treatment station is located in Kericho, Kailichao town, in the southwest of Kenya, near Mount Kenya, about 1700-1800 meters above sea level.

The drainage among the mountains is good, the volcanic soil is rich in organic matter, and the coffee trees planted in laterite are well nourished. The temperature is cool all the year round and the air is moist, averaging between 22 °C and 28 °C. the suitable temperature and higher altitude make the coffee cherries ripen slowly and have a more distinctive flavor.

The Boma washing treatment station is part of the Kipkellion cooperative and is a member of the Kenya Farmers' Cooperative (FCS), which consists of more than 600 farmers. The predecessor of the Boma cooperative was a British colonial plantation with a large number of coffee and tea trees. The coffee ripening season here is usually from October to December each year, and a single family will plant 250-300 coffee trees. During the harvest season, farmers in the town of Kericho will pack their coffee and send it here to handle the raw beans.

Dry fermentation treatment

Unlike normal washing treatment, Boma puts coffee cherries in a draining container and ferments directly for 18-24 hours without adding water, flushing and washing every 6-8 hours. After fermentation, the coffee with shell beans is introduced into a special cleaning channel, the beans will flow to different sinks according to different density and weight, the lighter beans will float, and the higher density shell beans will be soaked in a clean tank for 24 hours. After soaking, the coffee beans are placed on a coarse cloth net to drain water, and then transferred to a traditional drying bed for 12-20 days until the water content is 11-12%.

As such treatment will consume a lot of water, cooperatives will generally recycle water resources to reduce waste and pollution.

Coffee variety

New disease-resistant varieties SL28 and SL34,20 developed from Scott laboratory Scot Laboratories have been widely planted since the 1930s.

SL28 belongs to the bourbon gene group, beans are round and thick, and have strong resistance to drought, diseases and insect pests, while SL34 inherits the gene of iron pickup, its plant characteristics are similar to those of iron pickup, but the yield is much higher. Beans are slender and oval, and the side view is relatively flat. In terms of flavor, SL34 is more full-bodied, cleaner and brighter.

Batian is a new variety launched by Kenya Coffee Research Institute (CRI) on September 8, 2010. coffee has strong resistance to berry disease and insect pests.

Front Street Coffee: Kenyan Coffee Bean AB

Producing area: Kenya Kericho Boma Cooperative

Altitude: 1500-1950 m

Variety: SL28 SL34 Bataan

Treatment: washing

Flavor: lemon, cranberry, caramel, green tea

Through the cup test in the front street, the dry aroma of this cranberry coffee is dried fruit and citrus, which tastes like the bright acidity of virgin fruit, plum and lemon, as well as the sweetness of honey and berries, and the overall taste is saturated.

Cooking reference

In roasting, this Kenyan coffee is a fruit flavor, in order to retain more fresh acidity and dark fruit flavor, Qianjie roasters choose light roasting.

According to the cooking experience of Qianjie, the texture of coffee beans at high altitude is harder, so choose finer grinding degree to increase the contact area between coffee powder and water, so as to increase the extraction rate.

Filter cup: V60 water temperature: 90-91 °C powder quantity: 15g powder-water ratio: 1:15 Grinding degree: fine sugar size (80% sieve with No. 20 sieve)

Staged extraction: use 30 grams of water for steaming for 30 seconds, small water flow around the circle to 124 grams for sectional injection, water level drop is about to expose the powder bed, continue water injection to 228 grams to stop water injection, and so the water level drop is about to expose the powder bed to remove the filter cup, (steaming starts timing) the extraction time is 1 kilogram 39th 55 ".

Cranberries are ground with sweet aromas of dried fruit, with plums, lemons and virgin fruits in the mouth, bright and solid acidity, with honey sweetness, and finally a lingering finish of green tea.

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