Is Kam Chu Valley the name of a Kenyan coffee plantation? Home About Us
We still choose the familiar medium and light roasting, but in order to retain the original rich fruit flavor in the raw beans, we raise the temperature of the beans to 210℃, keep the temperature recovery point at 125℃, observe the temperature recovery point after entering the pot, steam and roast with low fire, observe the coffee beans to be whitened evenly at 4 minutes and 30 seconds, and then accelerate the fire to complete dehydration for about 5 minutes and 30 seconds. When the temperature reaches 175℃ in 8 minutes, reduce the fire again, so that the coffee beans undergo complete dehydration condensation to produce chlorogenic acid lactone. Increase overall balance, baking time 10 minutes and 30 seconds, acid is very soft and delicate. In every kenya before us, we especially like to pursue those strong and angular fruit acids, and this kenya, let me feel gentle, like facing the sea, there is a breeze feeling. Unlike Kenya, which has a berry flavor, this Kenya has a very delicate red wine acid, cherry sweetness, blackberry-like lips and teeth, as well as dark plum and sucrose endings. Although the baking degree is set to be medium and light, the body can still be maintained at this baking degree.
Jinchu Valley was founded in 1970, and they formed the Gakundu Farmers Cooperative together with Kamviu, Gakundu and Gakundu Washing Factory. There are 980 coffee farmers in Jinchu Valley and 3600 small farmers registered in the cooperative. In Embu County, nearly 85 per cent of coffee cultivation comes from smallholder farmers. They pluck the ripe coffee fruit and send it to the washing station for centralized processing. The coffee fruit is peeled at the Embu processing plant, fermented overnight, washed and then dried naturally in the overhead drying shed.
Name: Kenya Jinchu Valley AA TOP
Kenya Gichugu Embu AA TOP
Gichugu Division, Kirinyaga East District
Manufacturer: Embu Washing Station
Treatment method: Kenyan double washing treatment
Altitude: 1550-1750 m above sea level
Varieties: SL28, SL34
Harvest time: 2015 new beans
Date of arrival of raw beans: August 2015
Baking degree: medium light baking
Flavor: Cherry, dark plum, honey, blackberry, cane juice, red wine fruit acid
