Kenya Kirinyaga Kirin Yaga Coffee producing area introduces Gichugu Ji Chu Valley processing Plant Information

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Kenya Kirin Yaga Ji Chu Valley treatment Plant AB TOP

Kirin Ya and Neri are two of the best producing areas in Kenya, close to the original part of Mount Kenya.

The first forest. The coffee here has a strong taste. Rich in levels. The taste is famous for its solid taste.

The world. This is a classic magnificent Kenyan coffee, collected and washed, coffee style.

It has a rich taste. It tastes thick. There are oranges in dry fragrance. The sour smell of lemon, when sipping.

The acidity and sweetness of orange and kiwi fruit are accompanied by a distinct floral fragrance with honey in the end.

The sweetness of hazelnut and frangipani is like smooth yogurt. The sweet scent of flowers

And sweet and sour berries. Meticulous and charming. Accompanied by the elegant aroma of green tea, balanced

Sweet, delicate and charming taste.

Kenya

Kirin Yaga Jichugu processing Plant AB TOP

Kenya Kirinyaga Gichugu AB TOP

Flavor description

Aromas of citrus, lemon, hazelnut and frangipani, with citrus and lime when sipped

Lemons, oranges and kiwi fruits, with distinctive floral aromas, with a feeling of bees in the end.

Honey and green tea feel, balanced and sweet.

Coffee file

Country

Producing area

Altitude

Treatment mode

Variety

Kenya

Kirinyaga

About 1500Mutual 1700m

Water washing

SL28 、 SL34

Bitter ●●○○○

Fruit acid ●●●○○

Sweet ●●●●○

Aroma ●●●○○

Yu Yun ●●●●○

Coffee story

Kirinyaga is located on the hillside of Mount Kenya, adjacent to Nyeri. It is famous for its strong, rich and solid coffee, and Nyeri is recognized as the two best producing areas in Kenya. Most of the producers in this area are small coffee farmers who join the cooperative, while the cooperative plays an integrated role in providing washing plants, while coffee farmers send coffee cherries to the co-operative's processing plant for raw bean processing.

Around 1900, the British introduced coffee to Kenya. For a hundred years, Kenya has become the world's leading producer of boutique coffee.

High-quality Kenyan coffee beans are commonly grown between 1300 and 2100 meters above sea level, just below the equator, mainly in the foothills of Mount Kenya and Aberdare. The main planting areas include: Ruiri, Thika, Kirinyaga, Mount West Kenya (Mt. Kenya West), Nyeri, Kiambu, Muranga

In 1930, the unique Kenyan variety SL28/SL34, cultivated by Scott Laboratories (SL) laboratory, was born. SL28 is a mixture of bourbon, mocha and Tibica of Yemen, with excellent flavor, sweetness, balance and complexity. The significant citrus and black plum characteristics of SL34 and SL28 are similar in flavor, complex and changeable acidity and sweetness, and taste is richer and cleaner than SL28.

The vast majority of coffee beans are graded by the Kenya Coffee Bureau and then sold at the auction. The coffee beans are classified into three grades: AA+, AA and AB, and the coffee beans are classified according to their particle size uniformity.