Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)
What are the flavor and taste characteristics of washed beans from Kenya's Kagumoini treatment plant?
Tim Wendelboe Kenya Kagumoini
Flavor description: wine, blackcurrant, red apple
Producer: Several smallholders farmers
Harvest date: November 2016
Cooperative: Kamacharia
Origin: Muranga, Kenya
Baking degree: Nordic shallow baking
Growth altitude: 1600-1700 masl
Wet treatment plant: Kagumoini
Cultivar:SL28 + SL34 + Ruiru 11 + Batian
Treatment: coffee cherries are picked by farmers and their families by hand. After being sent to the wet mill, separate the good coffee cherries from the lower quality coffee. Coffee cherries are stripped and graded by a plate crusher, using water and gravity to separate coffee beans with lower density. Dry fermentation is placed in a storage container for about 12-16 hours, and then the fermented water is transferred to the second tank to prevent over-fermentation of coffee beans. After fermentation, the coffee beans are washed and graded in the evening, and then soaked for about 12 hours. After soaking, the coffee is dried on the elevated platform and the hard shell on the coffee beans is removed.
