Kenya Jinchu Coffee Flavor description treatment characteristics of Grinding degree introduction to the Manor

Product name: AA TOP of Jinchu Valley, Kenya

English: Kenya Gichugu Embu AA TOP

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

Producer: 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: August 2015

Baking degree: medium and shallow baking

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

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.

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 dominated by berry flavor, this Kenya has very delicate sour red wine, cherry sweetness, BlackBerry lip and tooth aroma, and black plum and sugar finish, although the baking degree is set to medium-light baking, but under this baking degree, the mellow thickness can be kept on the high side.