Characteristics of Jinchu Valley in Kenya

I think Kenya coffee beans are divided into good, very good and very good.

I personally have always been a loyal fan of Kenyan coffee, so I have always recommended only very good Kenyan coffee, coupled with my personal dislike of PB round beans, so the Kenyan grades I have purchased in recent years are generally AA TOP.

Everyone I've ever been with thinks I'm a coffee roaster who can't afford to waste any of the acid in the beans, and the biggest frustration in the coffee business is accidentally roasting too little of Kenya's acid.

Every time I wait until everyone drinks my choice of kenya, it will feel so incredible.

This Kenya comes from Embu Washing Station in Gichugu region. It uses Kenyan double washing method. It grows in Manyata-Embu County on the eastern slope of Kenya Mountain Range from 1550 to 1750. The varieties are Kenya classic SL28 and SL34. In addition, the local temperature difference between day and night and Kenya's red phosphoric acid soil make sour and sweet become the main 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.

In every kenya before us, we especially like to pursue those strong and angular fruit acids, and this kenya, let me feel gentle, like facing the sea, there is a breeze feeling. Different from Kenya, which was mainly berry flavor before, this Kenya has very delicate red wine acid, cherry sweetness, blackberry-like lips and teeth fragrance, as well as dark plum and sucrose tail rhyme. Although the baking degree is set to be medium and light baking, the body can still be maintained at such baking degree.

When we roast this coffee bean, we still choose the familiar medium and light roasting, but in order to retain the original rich fruit flavor in the raw beans, we raise the temperature of the beans to 210℃, keep the temperature return point at 125℃, observe the temperature return point after entering the pot, steam and roast them on low fire, observe the coffee beans to be whitened evenly at 4 minutes and 30 seconds, then urge the fire to complete dehydration in about 5 minutes and 30 seconds, and then reduce the fire when it reaches 175℃ in 8 minutes, so that the coffee beans undergo complete dehydration condensation. Chlorogenic acid lactone is produced, which increases the overall balance feeling. The whole baking time is 10 minutes and 30 seconds, and the acid quality is very soft and delicate.