What is the geographical location of coffee cultivation in Kenya? Water from the Kirinyaga treatment plant in Kangunu, Kenya

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What is the geographical location of coffee cultivation in Kenya? Description of the flavor of washed AA coffee from the Kangunu Kirinyaga treatment plant in Kenya?

The producing area of Kirinyaga, Kangunu, comes from Embu, a community south of Nairobi, at an altitude of 1600-1700. According to the bean merchant's cup test description, there are cranberry, strawberry flavor, and bright lemon acid. The Barn's ripe bean cup tastes like apricot, BlackBerry and fruit juice. Depending on the batch, the flavor may be different, it seems that berry flavor and Juicy taste will be the biggest selling point of this bean. The Kangunu processing plant is located in Embu, an important coffee producing area on the south-eastern slope of Kenya. The area sits at an average high altitude of 1650 meters, and nearly 70% of the population are small farmers. Most of them grow tea and coffee. It can be said that almost all the coffee comes from local small coffee farmers.

The Kangunu treatment plant has been in operation since 1966 and is located in the foothills of Mount Kenya about 1750 meters above sea level. It carries out post-processing of coffee cherries for coffee farmers in neighboring towns. The annual temperature in the coffee producing area is 12-25 degrees, and the annual rainfall is 1600mm. Due to the fertile volcanic red soil, some farmers also grow tea. In addition to the advantages of the environment, Kangunu also attaches great importance to its interaction with local farmers and looks forward to further supporting its coffee partners through ongoing agricultural workshops and the establishment of a transparent partnership based on integrity.

This coffee from the Congunu processing plant (Kangunu), located in the southeast foothills of Mount Kenya in the eastern province, has elegant aromas of apricot and nectarine, as well as the sweet, juicy aromas of blackberries. The Congunu treatment plant was established in 1996 after a nearby river and is part of the "Southern Kagaari Coffee Farmers' Cooperative". Small farmers in cooperatives grow an average of about 250 coffee trees, each covering an area of about 2 hectares, half of which are used to grow coffee. Because of the fertile soil, many farmers also grow tea.

Coffee cherries are sent to the washing plant to peel and pulp, ferment overnight, and in the morning, cherries are washed through running ditches. The drying process is carried out on an elevated shed bed for about 7-15 days.

With the assistance of the Government of Kenya's Coffee Management Service (Coffee Management Services,CMS), farmers are trained for a long time, and seminars on "good Agricultural practices" (Good Agricultural Practice) are held frequently, with the ultimate goal of increasing coffee production and quality.

Country: Kenya

Production area: Embu

Altitude: 1600-1700 m

Treatment: washing

Grade: AA TOP

Varieties: SL28, SL34

The Kangunu processing plant is located in Embu, an important coffee producing area on the south-eastern slope of Kenya.

This area has an average high altitude of 1650 meters.

Nearly 70% of the population are small farmers, most of whom grow tea and coffee

It can be said that almost all the coffee comes from local small coffee farmers.

The treatment plant has been in operation since 1966

And is located in the foothills of Mount Kenya about 1750 meters above sea level.

Post-processing of coffee cherries was carried out for coffee farmers in neighboring towns.

The annual temperature in coffee producing areas is 12-25 degrees, and the annual rainfall is 1600mm.

Because of the fertile volcanic red soil, some farmers also grow tea.

In addition to the advantages of the environment, Kangunu also attaches great importance to the interaction with local farmers.

Through ongoing agricultural practice workshops and the establishment of transparent partnerships based on integrity

Look forward to further support its coffee partners.

Qianjie recommended cooking method: hand flushing

V60 filter cup, 15g powder, water temperature 89 degrees, small Fuji grinding degree 4, water powder ratio close to 1:15.

30 grams of water steaming, steaming time for 30 seconds, subsection: injection to 130 grams of water cut off, such as the water level dropped by 1 stroke 3, again water injection to 225 grams.