Coffee review

Characteristics of Jinchu Valley in Kenya

Published: 2024-09-17 Author: World Gafei
Last Updated: 2024/09/17, Jinchugu was founded in 1970. Together with Kamviu, Gakundu and Ka Kui washing Plant, they formed the Gakundu Farmers' Cooperative. There are 980 coffee farmers in Jinchu Valley and 3600 small farmers are registered in the whole cooperative. In Enbu county, nearly 85% of coffee cultivation comes from small farmers. They picked the ripe coffee fruit and sent it to

Jinchugu was founded in 1970. Together with Kamviu, Gakundu and Ka Kui washing Plant, they formed the Gakundu Farmers' Cooperative. There are 980 coffee farmers in Jinchu Valley and 3600 small farmers are registered in the whole cooperative. In Enbu county, nearly 85% of coffee cultivation comes from small farmers. They picked the ripe coffee fruit and sent it to the washing station for centralized treatment. the coffee fruit was peeled in the Enbu processing plant, fermented overnight, washed and dried naturally in an elevated shed.

In every Kenya before, we especially like to pursue those angular and strong acidity, and this Kenya makes me feel gentle, like facing the sea, with the feeling of breeze blowing. Unlike Kenya, which used to be berry-based, this time Kenya has a delicate red wine with sour fruit, cherry sweetness, BlackBerry lips and teeth, and a finish of black plum and sugar, although the baking degree is set to medium-light baking. but under this baking degree, the mellow thickness can be maintained on the high side.

When we roast this coffee bean, we still choose the familiar medium and shallow roasting, but in order to retain the rich fruit flavor of the raw beans, we raise the temperature of the beans to 210 ℃, keep the return temperature at 125 ℃, steam over low heat after entering the pot, observe the coffee beans whitening evenly at 4 minutes and 30 seconds, then press the fire to complete the dehydration in about 5 minutes and 30 seconds, and then turn down the firepower at 175 ℃ in 8 minutes. Make coffee beans complete dehydration condensation, produce chlorogenic acid lactone, increase the overall sense of balance, the whole baking time is 10 minutes and 30 seconds, the acid quality is very soft and delicate.

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