Is Jinchu the name of the coffee bean farm in Kenya? Brief introduction of producing countries and regions
Is Jinchu Valley the name of a coffee bean farm in Kenya? Introduction Anchor points in producing countries and regions
We still choose the familiar medium and shallow baking, but in order to retain the original rich fruit flavor of raw beans, we raise the temperature of raw beans to 210 ℃ and keep the temperature at 125 ℃. After entering the pot, we observe the return point and steam the coffee beans over low heat, and observe until the coffee beans whiten evenly at 4 minutes and 30 seconds, then drive the fire to complete dehydration in 5 minutes and 30 seconds, and then adjust 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.
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.
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
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Description of Flavor of Coffee beans in Jinchu Valley, Kenya A brief introduction to the planting environment of grinding scale varieties
There are two types of coffee farms in Kenya, one is a large planting farm covering an area of more than five acres, but the average elevation is low, as far as Kenyan coffee is concerned, the quality of coffee beans in the big farm is only medium. The best Kenyan beans come from small farms, most of which are located at 5,000 to 6,000 feet.
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A brief introduction to the flavor and taste characteristics of Kenya Jinchu boutique coffee manor with slight acidity
Because the French missionary bourbon is a native variety transplanted from Bourbon Island, it does not have much disease resistance and insect resistance, so the yield is super rare. at present, all the French missionary bourbon species that Maoye came into contact with are basically treated by the sun, but the taste is very good. It is a very rare Kenyan sun bean (Kenya is usually washed), which is curious about flavor.
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