Kenyan Jinchu Coffee Flavor description treatment quality characteristics of Fine Coffee beans
Introduction of Coffee Flavor description method in Jinchu Valley, Kenya
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
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 a very 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. Jinchu Valley was founded in 1970. Together with Kamviu, Gakundu and the 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 water washing station for centralized treatment. the coffee fruit was peeled in the Enbu processing plant, fermented overnight, washed and then dried naturally in an elevated greenhouse. When we roasted this coffee bean, we still chose the familiar medium and shallow roasting, but in order to retain the original rich fruit flavor of the raw beans, we raised the temperature of the beans to 210 ℃ and kept the temperature at 125 ℃. After entering the pot, observe the low heat steaming at 4 minutes and 30 seconds until the coffee beans whiten evenly, then accelerate the fire to complete dehydration for about 5 minutes and 30 seconds, and then adjust the firepower to make the coffee beans carry out complete dehydration condensation, produce chlorogenic acid lactone and increase the overall sense of balance, the whole baking time is 10 minutes and 30 seconds, and the acid quality is very soft and delicate.
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