Kenyan Jinchu Coffee Flavor Kenya Jinchu Coffee characteristics Kenyan Jinchu Coffee taste

Published: Sep 11, 2026 Author: World Gafei Last Updated: Sep/11/2026 189 views

Enbu processing Plant (Embu Washing Station), which comes from Gichugu, adopts Kenyan double washing method and grows in Manyata-Enbu County on the eastern slope of the Kenyan Mountains from 1550 to 1750. The variety is Kenya's classic SL28,SL34, coupled with the large temperature difference between day and night in the deceived area, and the red phosphoric acid soil in Kenya, which makes the sour and sweet become the second order of this Kenyan branch.

Embu washing Station from Gichugu region, Kenyan double washing treatment method, grown in 1550-1750 Kenya mountains east slope of Manyata-Embu county, varieties are Kenya classic SL28, SL34, coupled with the deception of the day and night temperature difference, and Kenya's red phosphoric acid soil, so that sour and sour become the secondary flavor tone of this Kenya. 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.

Name: Kenya Jinchu Valley AA TOP

Kenya Gichugu Embu AA TOP

Gichugu Division, Kirinyaga East District

Consumer: Embu Washing Station

Treatment method: Kenyan double washing treatment

Altitude: 1550-1750 m above sea level

Varieties: SL28, SL34

Baking degree: medium light baking

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

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