Barista Magazine

APR-MAY 2013

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KENYA PROCESS EXPLAINED STAGE ONE: Wet milling is done within the day of harvest on standard two and three disk McKinnon disc pulpers, and most fermentation is done overnight for about 12 hours (this can vary due to weather, temperature, humidity, precipitation, etc). STAGE TWO: This stage is a combination of either singular fermentation or a double fermentation, where it is then set out after draining and rinsing into its second round of fermentation in another tank. This can be a period of between 12 and 24 hours in each, adding anywhere from 36–48 hours of fermentation. The coffee is then transferred from the fermentation tanks the next morning. The coffee tank is filled and then drained, and the coffee is transferred to the "soaking tanks." In this stage the coffee is submerged and, as Philip says, "The coffee may contain some last residual mucilage where the seam line is on the bean, and this ensures the final cleaning and fermentation of the coffee though soaking." Fair enough, and this just clarifies the Kenya "process" for submersion of already-fermented coffee. I have also been told it is more of a way to "ice" the coffee in the process until enough room is available—i.e. more drying beds are available— though I have never been told this in East Africa. This second stage is anywhere from 12 to 24 hours (once again, depending on weather and conditions). My big question was what exactly is a 'Kenya-style process'? I set out to get further clarity the next day while visiting Tekangu, a cooperative farmers' union that represents some 3,100 smallholders in the same Nyeri district as Barichu. It represents three groups: Tegu, Karogato, and Ngunguru. Philip Home from CKCM took me on a visit to all three washing stations to walk through the process. STAGE THREE: The soaking tank is drained and water is moved to the channeling and agitation process. The coffee travels through channels and this agitation removes any last mucilage while also allowing floaters and any other residual pulp to be separated. STAGE FOUR: Skin drying, which is the first stage of drying, is a way of wicking off a lot of water/moisture—around 45–55 percent. The wet coffee beans are transferred from the soaking tanks to pre-drying beds, where they are laid out in a thin layer to quickly remove most of the moisture. STAGE FIVE: After one day of skin drying, the coffee is moved to the another section of drying beds (much like the same skin drying beds) where workers examine parchment for defect and begin the process of laying the coffee out on mesh raised-screen beds where it is raked and moved. This can last anywhere from 7 to 10 days before the coffee is moved into an open-air warehouse in large mesh bins so it can further rest and air out. —Darrin Daniel Handcrafted Coffee & Espresso Handcrafted Coffee & Espresso a dc afte spr s Fair Trade Organic Coffee Fair Trade Organic Coffee i r de c o f Equipment I Barista Training I Parts Equipment Barista Training Parts uip n i ar s ining Part nn a t www.baristamagazine.com 45

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