The flavor, characteristics, taste and manor of Kenyan Jinchu Coffee with sour Sugar cane juice Red Wine
Embu washing station from Gichugu region, Kenyan double washing method, grown in 1550-1750 Kenya mountains east slope of Manyata-Embu county, varieties are Kenyan classic SL28, SL34, coupled with the large temperature difference between day and night, as well as Kenya's red phosphoric acid soil, so that sweet 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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