{"product_id":"kenia-klassik-ken-washed","title":"Kenya Classic Ken Washed","description":"\u003ch2\u003eKenya Kirinyaga AA Classic Ken from Dutch roaster Sprout Coffee Roasters\u003c\/h2\u003e\n\u003cdiv\u003e\n\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003eSL28 and SL34 varietals, Anaerobic Natural processed.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cspan\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003eThungiri produced a classic Kenyan profile full of sweet, syrupy notes. This washed blend of SL34 and SL28 varietals, grown by the Kibirigwi Farmers Co-op Society, offers \u003cstrong\u003eplenty of fruity-dry accents of strawberry and sweet tomato, with a clear black tea base and a finish reminiscent of lemon marmalade.\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cp\u003eThe Thunguri factory has consistently produced very good coffees for years. The fruit is hand-picked by small-scale farmers belonging to the cooperative and delivered to the Thunguri station, where the processing begins with depulping.\u003c\/p\u003e\n\n\u003cp\u003eAt this stage, dense beans are separated from unripe \"mbuni\" (so-called floaters) using the water flotation method – heavier beans sink to the bottom and are directed through channels to fermentation tanks.\u003c\/p\u003e\n\n\u003cp\u003eThe first stage of fermentation lasts about 24 hours. Then the beans are rinsed and go to a second fermentation tank for another 12–24 hours.\u003c\/p\u003e\n\n\u003cp\u003eAfter fermentation, the coffee passes through washing channels, where lighter beans are again separated, and the densest ones are thoroughly cleaned of mucilage residues.\u003c\/p\u003e\n\n\u003cp\u003eThe next stage is soaking in tanks with clean water, which can last up to 24 hours. This process allows for the development of amino acids and proteins in the cellular structure of the bean, which translates into higher acidity and more complex, fruity notes in the cup. It is believed that this soaking stage is largely responsible for the distinctive flavor profile for which Kenyan coffees are famous.\u003c\/p\u003e\n\n\u003cp\u003eThen the beans go to initial drying tables, where they are spread in a thin layer to quickly reduce about 50% of the moisture.\u003c\/p\u003e\n\n\u003cp\u003eThis first drying stage takes about 6 hours. Later, the coffee is raked and spread in a thicker layer for another 5–10 days of drying. The dried parchment coffee then goes to a private mill, where it is placed in so-called bodegas – elevated chambers with wire mesh that allow free air circulation and further drying to a target moisture content of below 11%, after which the coffee is ready for packaging and export.\u003cbr\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong style=\"font-size: 0.875rem;\"\u003ePackaging:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e250g coffee beans\u003c\/p\u003e","brand":"Sprout","offers":[{"title":"200g","offer_id":52714045505872,"sku":"SPRT-KEN-KLSK-200G","price":81.0,"currency_code":"PLN","in_stock":false},{"title":"Sample - 18g","offer_id":52714045538640,"sku":"SPRT-KEN-KLSK-18G","price":15.0,"currency_code":"PLN","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0859\/2277\/5376\/files\/Klassik_Ken_250g_ESP.webp?v=1771509234","url":"https:\/\/coffeemates.pl\/en\/products\/kenia-klassik-ken-washed","provider":"Coffee Mates","version":"1.0","type":"link"}