Kenya Asalia Coffee Introduction to Kenya Asalia Washed AA

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FrontStreet Coffee - Kenya Asali Washed AA

Kenya's full name is the Republic of Kenya, located in eastern Africa, with the equator crossing through the central part and the East African Rift Valley running north to south. It borders Somalia to the east, Tanzania to the south, Uganda to the west, and Ethiopia and Sudan to the north, with the Indian Ocean to the southeast. The territory is mostly plateau, with an average altitude of 1500 meters. Mount Kirinyaga (Kenya Mountain) in the central region reaches 5199 meters above sea level, with snow on its summit, making it the second highest peak in Africa.

Altitude, Latitude, and Geology: The equator runs through the middle of Kenya, and the country is located within 10 degrees north and south latitude. It belongs to tropical producing regions, with two rainy seasons each year, allowing for two harvests: 60% concentrated from October to December, and the remaining 40% from June to August. Coffee is mainly grown in the volcanic regions at altitudes of 1600-2100 meters around the capital Nairobi to the Kenya Mountain area. This altitude is suitable for coffee beans to develop flavor, as the mountain temperature is lower, growth is slower, and the aromatic components of coffee beans are fully developed, resulting in more pronounced fruit acidity and harder texture. This crescent-shaped, fertile soil coffee specialty area is the main production region for Kenya's premium beans.

African coffee origins are known worldwide for their charming acidity and aroma, and Kenya is certainly no exception. Located in East Africa, right on the equator, with the Indian Ocean to the east, Ethiopia to the north, and Tanzania to the south, Kenya is a major coffee powerhouse in East Africa and an extremely important and irreplaceable producing country.

Kenyan 72-Hour Fermentation Washed Processing Method

Originating in Kenya, this method adopts a repetitive processing approach of fermentation followed by washing. Processing begins on the day of harvest, selecting the highest quality cherries for pulping and fermentation. The fermentation time is 24 hours, after which clean river water is used for washing. Then, fermentation is repeated for another 24 hours with clean river water, followed by another wash. After repeating this cycle 3 times, reaching 72 hours, it is called the Kenyan 72-hour fermentation washed processing method, abbreviated as [K72].

First Wash and Fermentation

After coffee cherries are harvested, they first undergo water flow density sorting. The principle is to use the differences in density and quality of the coffee fruit itself for selection; high-density (heavy) coffee beans will sink in water, while low-density coffee beans will float. Fully ripe, high-quality coffee fruits have high density, and they are selected for further processing.

After selecting high-quality and sufficiently ripe fruits, the skin is removed for washed soaking, allowing the mucilage attached to the outer layer of the raw beans to undergo fermentation. The mucilage contains natural sugars and alcohols, which play a crucial role in the development of coffee's sweetness, acidity, and overall flavor. The fermentation time lasts 24 hours, after which 80-90% of the mucilage can be removed, leaving only the flavor within the coffee beans.

Second Wash and Fermentation

Next enters the second wash and fermentation process. After cleaning the coffee beans from the previous stage, they are soaked again in water for 24-48 hours. This process increases proteins and amino acids, creating complex and delicate layers of acidity in the coffee beans. Finally, all remaining mucilage is removed, and the coffee beans are moved to raised racks for sun drying.

The fermentation time lasts 24 hours, after which 80-90% of the mucilage can be removed, leaving only the flavor within the coffee beans.

Finally, all remaining mucilage is removed, and the coffee beans are moved to raised racks for sun drying. The drying time depends on weather conditions, generally taking about 5-10 days to complete.

Kenya Asali

Country: Kenya
Region: Thika, Kiambu
Processing Station: Asali Honey Processing Station
Altitude: 1550-1750 meters
Soil: Volcanic soil
Grade: AA TOP
Variety: SL-28, SL-34
Processing Method: 72-hour washed

The processing station was built in 1975 and has over 1600 coffee farmer members, with each member owning an average of about 180 coffee trees. The main local tree varieties are SL28, SL34, and Ruiru 11. The wet aroma has mature tomato and floral notes. On entry, there are flavors of cherry tomatoes and black plums, with bright acidity, clean mouthfeel, medium body, prominent sweetness in the mid-section, juicy sensation, and a finish of berry fragrance and brown sugar sweetness, along with [green tea aroma].

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