Introduction to Kenya Kamoini Washed Processing Plant What Are the Characteristics of Washed Kenyan Coffee

For professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style).

Kenya Coffee Growing Regions

Kenya's coffee growing regions are mainly concentrated in the plateau areas represented by Mount Kenya. The tropical climate and acidic red volcanic soil provide a naturally suitable growing environment for coffee. The seven major regions are most famous, including Nyeri, Thika, Kirinyaga, Embu, Murang'a, and the western side of Mount Kenya, with main production areas such as Nyeri and Ruiru in the central region.

Kamoini Washing Station

Kamoini is located in the Nyeri region, at the Kamoini washing station on the western slopes of Mount Kenya and the eastern edge of the Aberdare Range. It is a member of the well-known Othaya Farmers' Cooperative Society. Kamoini is built alongside the Ichamama River, which originates from the Karima Forest, providing clean and stable water sources. The washing station is situated at an altitude of approximately 1825 meters, with an annual rainfall of 1326mm and an average temperature of 13-26°C. In a coffee cultivation area of about 232 acres, coffee from 719 small farmers is processed, with each small farmer cultivating approximately 250 trees on 0.5 acres of land, intercropping with bananas, macadamia nuts, and silver birch to maintain good agricultural ecology. During the harvest season from October to January each year, fully ripe red cherries are harvested and transported to the washing station for depulping, fermentation, washing, and slow drying for 2-3 weeks until reaching a moisture content of 10-12%, then sent to the sun-drying processing station.

Coffee Flavor Profile

Dry Aroma:

Sugarcane, blackcurrant, blackberry

Cupping Notes:

Hot Temperature:

Sugarcane

Medium Temperature:

Blackcurrant, brown sugar

Low Temperature:

Berry, grape

Overall Flavor:

Dark berries

Coffee Information

Origin: Nyeri, Kenya

Processing Method: Washed

Roast Level: Light to medium

FrontStreet Coffee recommends brewing Kenyan coffee with water at 90-91°C, using a 1:15 coffee-to-water ratio with a three-stage extraction. First, use 30g of water for blooming, then pour to 120g for the second stage, and finally pour to 225g to complete. The cup presents sweet and sour notes like cherry tomatoes and blackcurrant, with a very noticeable sweetness.

Purchase link: https://item.taobao.com/item.htm?spm=a1z10.5-c-s.w4002-15673140460.51.6f36c3ackBoz5Q&id=536197854795

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473