A brief introduction to the History and Culture of the Origin and Development of TOP Pearl Bean and PB Fine Coffee Bean in Kaili, Kenya

Production area:

The green beans come from the Chakni processing plant in Neri and are grown on a nearby family farm, with about 250 coffee trees planted on 0.5 acres. Neri has always been a classic coffee producing area in Kenya. Relying on Mount Kenya, Neri has a superior environment suitable for coffee growth. Kenya coffee comes mostly from small-scale farmers, about 65 per cent, and large-scale farms, about 35 per cent.

Flavor: Classic Kenyan flavor, rich, high body, caramel, blackcurrant, apple, pure, long finish full of tropical fruits and fresh citrus aromas, fresh sweet taste like mango, plum and other preserved fruit in the mouth, medium and low temperature exudes a refreshing smell of lime, like drinking frozen fruit tea! Very small tomato flavor with personality! Full of African beans with a passionate flavor!

Factory Name: Coffee Workshop Address: No. 10, Baoan Qianjie, Yuexiu District, Guangzhou City Contact: 020-38364473 Shelf life: 90 Net content: 227g Packing method: Bulk coffee beans Ripe degree: Coffee ripe beans sugar: sugar-free Origin: Kenya Roasting degree: Mild roasting

Kenya Nyeri Gaturiri Peaberry

Country: Kenya

Grade: TOP PB

Region: Nyeri

Degree of baking: Light baking

Treatment method: washing

Varieties: SL 28, SL 34

Treatment plant: Chackney Treatment Plant

Flavor: Black plum, green grape, small tomato

Kenya Nyeri Thagrini Peaberry Farm Profile

Kenya, located in East Africa, is one of the major coffee producing countries, with more than six million people engaged in the coffee industry, mostly in the form of a combination of small farmers and cooperatives. Coffee trees in Kenya are mostly planted at an altitude of 1400 - 2000 meters, and their growth areas include Ruiri, Thika, Kirinyaga, Mt. Kenya West, Nyeri, Kiambu and Muranga. It is dominated by the foothills of Mt.Kenya and Aberdare. In Kenya there are many growing regions that strive to preserve native forest ecosystems, protect natural gene pools, support the reproduction of wild coffee varieties, and breed diverse coffee trees.

Bourbon descendants selected and cultivated by French and British missionaries and researchers in Kenya in the early 20th century. For centuries, Kenya has adapted to high concentrations of phosphoric acid soil, breeding Kenya bean special sour fragrance spirit, different from the Bourbon bean in Central and South America. This Kenyan native species was created in 1930 by Scott Laboratories and is known simply as SL. Agronomists wanted to find a pest-resistant and high-yield bourbon, and they got SL28 through experiments. SL28 is a genetic variant with a mixed lineage of French missionaries, mocha and Yemeni tibica. SL28 was originally bred to produce high-quality and disease-resistant coffee beans in large quantities. Although SL28 did not yield as much as expected, the copper-leaf color and broad bean-like beans had great sweetness, balance and complexity, as well as notable citrus and dark plum characters. This important variety introduces us to the unique Kenyan style: intense and rich acidity, rich taste and beautiful balance. Kenya AA is one of them.

SL28 is a delicious variety, suitable for planting in the middle and high altitude areas where leaf rust is not serious. It can produce 1.8 tons of green beans per hectare. Only when you drink the acid and charming plum fruit flavor can you reflect Kenya's national treasure.