Boutique coffee technology production process of Kenyan coffee beans

The following is an introduction to the production process of Coffee Board of Kenya production

Planting hole: digging holes

Manure: manure

Furadan: furadan, also known as Car-bofuran. It is a broad-spectrum insecticidal and nematicidal agent produced by American FMe Company.

Sub Soil: the underlying soil (that is, the soil that is piled up first)

Top Soil: upper soil (please correct the translation by experts)

Wait 2-3 years.

Pick beans: 1) immature fruit; 2) overripe fruit; 3) external objects, such as stones, etc.

Start skinny dipping after knocking off the peel.

Continue to soak naked to remove that layer of sugary sticky layer, this is the fermentation process, it takes 36-72 hours, really "bottom horizontal" have been soaked.

Then pick up the beans and dry them on Raised Bed (off the ground 70-100cm) to 55% of the water content, 10.5% of the water content. Some farmers in Yunnan put their beans on the ground, which is a mistake. I hope other experts can explain it in detail.

Remove the shell and polish it, then divide it into 7 grades (sort out the grading system later)

After the auction, there is the exit at last.

(this article is reproduced)