Introduction to the planting area of Coffee varieties in Kenya

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Jinchu Valley was founded in 1970, and they formed the Gakundu Farmers Cooperative together with Kamviu, Gakundu and Gakundu Washing Factory. There are 980 coffee farmers in Jinchu Valley and 3600 small farmers registered in the cooperative. In Embu County, nearly 85 per cent of coffee cultivation comes from smallholder farmers. They pluck the ripe coffee fruit and send it to the washing station for centralized processing. The coffee fruit is peeled at the Embu processing plant, fermented overnight, washed and then dried naturally in the overhead drying shed.

Kenya coffee varieties

Bourbon Bourbon was first brought to Kenya for cultivation. In the 1950s, Scott Laboratory, an agricultural research institution at that time, made unremitting efforts to select two excellent hybrids SL-28 and SL-34, overturning the long-standing bias that artificial breeding varieties were not excellent in natural varieties. SL-28 and SL-34 help Kenya coffee to form its own unique flavor characteristics and establish a perfect reputation in the coffee industry.

According to SL Laboratory botanists, SL28 and SL34 are genetic variants. Among them, SL28 has a mixed lineage of French missionaries, mocha and Yemeni tibica. SL28 was bred to produce high quality, pest resistant coffee beans in large quantities.

Although SL28 did not yield as much as expected, the copper-leaf color and bean-like beans had great sweetness, balance and complexity, with notable citrus and dark plum characters. SL34 and SL28 taste similar, except for complex acid, and a good sweet finish, the taste is heavier, richer and cleaner than SL28. SL34 has French missionary, bourbon, and more Tibica pedigree. The beans are similar in appearance to SL28, but are better able to adapt to sudden heavy rain. It is these two important varieties that lead us to recognize the unique Kenyan style: intense and rich fruit acids, rich taste and beautiful balance.

Coffee growing areas of Kenya

Kenya's coffee-producing areas are mainly concentrated in the plateau areas represented by Mount Kenya. Tropical climate, acidic red volcanic soil for coffee provides a natural suitable growth environment. It is best known for its seven major producing areas, including Nyeri, Sika, Chiambu, Gilinya, Ruiru, Muranga and the west side of Mount Kenya, with major producing areas such as Nyeri and Ruiru in the middle.

Kenya Coffee Processing

Large farms often have separate treatment facilities. A large number of small farmers usually pick ripe coffee berries by hand. Coffee picking is labour-intensive, requiring the whole family to work and even workers to be hired during harvest season. Fresh coffee needs to be transported in time to a cooperative-owned coffee processing plant for pulping, which may be carried by ox cart, pickup truck or truck. After dehulling, Parchment coffee is stored briefly in cooperative processing plants before being sent to privately owned plants for dehulling.

Basic information about Kenya:

Name: Kenya Jinchu Valley AA TOP

Kenya Gichugu Embu AA TOP

Gichugu Division, Kirinyaga East District

Manufacturer: Embu Washing Station

Treatment method: Kenyan double washing treatment

Altitude: 1550-1750 m above sea level

Varieties: SL28, SL34

Harvest time: 2015 new beans

Date of arrival of raw beans: August 2015

Baking degree: medium light baking

Flavor: Cherry, dark plum, honey, blackberry, cane juice, red wine fruit acid

Brewing advice:

Water temperature: 90-94℃

Scale: medium coarse grinding

Recommended extraction powder/water ratio: 1:15-1:18 (concentration adjusted according to taste)