Coffee producing area | all kinds of amorous feelings from Kenya

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In 1985, a film adapted from an autobiographical novel went out of Africa, winning 52 Oscar nominations, while making Kenya, an ancient and passionate African land, more familiar to people. In addition to the long and quiet civilization of this land, the film also promotes Kenyan coffee, the leader of boutique coffee, to every corner of the world.

When you think of Kenya, you will think of the East African Rift Valley and the endless prairie, which is a free country full of primitive atmosphere. Despite such good natural conditions, Kenyan coffee is not as strong as the coffee in Ethiopia next door.

Coffee is imported to Kenya. It was introduced into Kenya from Ethiopia and southern Yemen.

Has always been fond of Kenyan beans, because of its unique berry flavor, fascinating. Compared with Ethiopian beans, Kenya still has the elegant acid of African beans, less of the lively and gentle Yega Xuefei, and a little more rich and thick.

Producing area

The coffee producing areas in Kenya are mainly concentrated in the plateau areas represented by Mount Mt.Kenya. Tropical climate, acid red volcanic soil provides a natural and suitable growth environment for coffee.

The seven major producing areas are the most famous, namely Nyeri, Thika, Kiambu, Kirinyaga, Ruiru, Muranga and the western side of Mount Kenya (Mt.Kenya West).

Variety

The main varieties in Kenya are SL28, SL34, K7 and Ruiru11.

SL28, SL34, which is a high quality variety bred by Scott Laboratories through many "intraspecific hybrids" of bourbon and iron pickup. The abbreviations of the laboratory are SL,28 and 34 are the serial numbers of the selection, hence the name of both. Only SL28 and SL34 can drink the charming sour berry flavor.

K7, a variety of iron pickup, is resistant to some types of leaf rust and coffee fruit disease, and the flavor is not bad.

Ruiru11, the output is high but the flavor is the worst, sour but not fragrant, salty and bitter.

In recent years, Kenya Coffee Research Institute has developed another variety-Batian, which has the advantages of prolific, delicious and high disease resistance. This is a promising new breed, and we just need to wait and know what it means for the Kenyan coffee industry.

Treatment method

Kenya has a unique global double fermentation washing method (double fermentation), also known as "compound washing method". I won't go into details about the specific operation. Kenyan-style washing takes at least 48 hours, or even 72 hours, several times longer than 10 to 20 hours in Central and South America. No wonder the taste spectrum of Kenyan coffee is exquisite.