Kenyan Embu Region Introduction| How about Kenya Embu AA Flavor

Embu Embu

The area near Mount Kenya is named after the city of Embu, where about 70 per cent of the population is engaged in small-scale farming. Almost all coffee comes from small farmers, and coffee production in this area is relatively small. However, the area is supported by the Uteuzi Jiimbo program, and the quality of coffee has been well developed.

Altitude: 1300-1900m

Harvest time: may-June and November-December

Variety: SL 28, SL 34, Ruiru 11, Batian,K7

Grade: AA

Regional selection Program Uteuzi Jiimbo

The purpose of the regional selection program is to highlight the unique characteristics of microclimates inherent in many countries with raw coffee beans. Local variables (such as wind pattern, soil quality, sunlight, altitude and other environmental factors) have a lot to do with common characteristics.

For "regional selection" products, purchase according to the quality and characteristics of the cup, in order to find a balance between "local taste" and availability and price. These batches are made from a mixture of coffee from small farmers, with cup test scores between 84 and 87, with regional and micro-regional traceability, but not specific to farms or producers.

Flavor characteristics

Embu coffee usually has a heavy taste, showing darker forest fruit, brown sugar and a smoother, more balanced acidity.