What is the difference between washing Kenya coffee K72 and ordinary washing? Introduction to Asalia SL28 SL34 coffee beans in Sika region

Although Kenya and Ethiopia are both in East Africa and adjacent to each other, the coffee flavors produced by the two countries are different. Ethiopian coffee is dominated by floral aroma, fresh citrus acid and tea taste, while Kenyan coffee is dominated by bright and rich black plum, baby tomato acidity and sweet juice.

Part of the reason Kenya has such a unique coffee flavor is that Kenya has a geographical environment and climate that are very suitable for coffee cultivation. In addition, the country mainly grows high-quality coffee varieties such as SL28 and SL34, which have outstanding acidity and juice sweetness under the unique Kenyan K72 water washing treatment. This also arouses people's curiosity, how did the K72 treatment come from? What is the difference between K72 washing treatment and ordinary washing treatment?

According to Qianjie, at first Kenya also used ordinary washing treatment, which is also called wet treatment (Wet Process). In the ordinary washing method, after the coffee berries are harvested, they are floated in the sink to remove some immature and rotten fruits. After removing the peel and pulp, the coffee beans with pectin and sheep skin will be soaked and fermented, the fermentation process is usually 18-36 hours, in order to remove the pectin layer.

After the fermentation is completed, there are still some fermentation bacteria and pectin left on the coffee beans, so the coffee beans will be washed again with a lot of clean water. Then the coffee beans will be dried by machine or in the sun, reducing the moisture content to 10-14%. Finally, the treatment can be completed by using the sheller to remove the remaining endocarp and silver peel.

However, coffee cultivation in Kenya is a common cooperative model in Africa, where small farmers send ripe fruit to designated processing plants for processing. Although peeling and fermentation didn't take much time in the past, it took at least five to seven days to dry in the sun, and there were not many processing plants in Kenya in the past, so when there was a lot of coffee to be processed, there would be a lot of washed coffee beans with no place to dry, and people had to put the wet beans back into the pool to avoid pollution or damage, until there was a place in the drying field to get the beans out of the sun.

As a result, this method of twice soaking is called double washing, and since this treatment was first started in Kenya, it is also known as Kenyan treatment. It was later found that this treatment of coffee beans is conducive to stable varieties in the production, but also brings a rich level of fruity flavor to the coffee.

Later, through improvement and extension, the present 72-hour washing treatment in Kenya, referred to as K72 treatment, was formed. The current K72 water washing method pays more attention to the control of fermentation time, the previous treatment method is the same as ordinary water washing treatment, the biggest difference lies in the fermentation process, 24 hours of water washing fermentation, and then clean pectin, change clean water to ferment again for 24 hours, remove residual components after fermentation, then replace clean water fermentation for 24 hours, a total of 72 hours, and finally dry.

In the ordinary water washing treatment, the longest fermentation process is only 36 hours, but the Kenyan water washing treatment goes through three times in the fermentation stage, a total of 72 hours. Kenya coffee beans have a strong acidity and delicate taste.

It should be noted, however, that this treatment requires a lot of water and needs to be changed frequently to avoid the smell of coffee beans, which makes the cost higher than that of ordinary washing treatment. However, because of its unique flavor and high quality coffee beans, many processing plants in Kenya still choose to use K72 treatment.

At present, the Kenyan coffee beans of Qianjie Coffee are from Sika, produced by Assaria processing Plant, and use K72 washing technology. The coffee varieties are the main Kenyan SL28 and SL34. The brewed coffee shows the flavor of small tomato and black plum, bright sour, juice-like sweetness and clean taste.

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