Introduction to the flavor and taste of the strong and sour coffee plantation in Jinchu Valley, Kenya.

Kenya comes from the Enbu processing Plant (Embu Washing Station) in the Gichugu region and grows in Manyata-Enbu County on the eastern slopes 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 Kenya's red phosphate soil, making sweet and sour the secondary flavor of this Kenyan flavor.

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 docile, like facing the sea, with a gentle 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. however, 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 light roasting, but in order to retain the very rich fruit flavor in the raw beans, we increase the temperature of the beans to 210 ℃, keep the temperature at 125 ℃, steam the beans 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 5 minutes and 30 seconds, and turn down the firepower at 175 ℃ in 8 minutes. Make coffee beans undergo incomplete dehydration condensation, produce chlorogenic acid lactone, add a sense of balance, the whole baking time is 10 minutes and 30 seconds, the acid quality is very soft and delicate.

Here is the basic information about this Kenyan team:

Product name: AA TOP of Jinchu Valley, Kenya

English: Kenya Gichugu Embu AA TOP

Producing area: Jinchu Valley (Gichugu Division,Kirinyaga East District)

Consumer: Enbu processing Plant (Embu Washing Station)

Treatment method: Kenyan double washing treatment

Altitude: over 1550-1750 m

Variety: SL28,SL34

Harvest time: new beans in 2015

Arrival time of raw beans in Hong Kong: August 2015

Baking degree: medium and shallow baking

Flavor: Cherry, black plum, honey, BlackBerry, Sugar cane juice, sour red wine