Description of AA Coffee Flavor and Flavor in Ichuga processing Plant in Lili, Kenya

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Kenya is one of the highest altitude Arabica washed coffee beans in the world. All coffee beans are uniformly purchased by the Kenya Coffee Bureau for verification, graded and auctioned at auction. The output of high-quality Kenyan coffee is small, and most of it is acquired by traders. Not at auction.

The main varieties in Kenya are SL28 and SL34. It was cultivated and named by the "Scott Laboratories" laboratory in 1930. According to botanists in SL laboratory, SL28 and SL34 are genetic variants. Among them, SL28 has a mixed blood of French missionaries, mocha and Yemeni Tibica. The goal of cultivating SL28 was to produce a large number of coffee beans with high quality and resistance to diseases and insect pests. Although the yield of SL28 was not as high as expected, the copper leaf and broad bean-shaped beans have great sweetness, balance and complex flavor, as well as remarkable citrus and black plum characteristics. The flavor of SL34 is similar to that of SL28, except for the complex and changeable acidity and great sweetness, the taste is heavier, fuller and cleaner than SL28. SL34 has French missionaries, bourbon, and more Tibica blood. Dou looks similar to SL28, but is more adaptable to sudden heavy rain. It is these two important varieties that lead us to know the unique Kenyan coffee beans.

Country: Kenya

Production area: Nyeri

Processing plant: Ichuga processing plant

Altitude: 1800-2000 m

Treatment: washing

Variety: SL 28, SL 34

* Baking: hit by an explosion

* Cup test flavor: cranberry, grapefruit, blackcurrant, BlackBerry aromas, dark integrated berry juice sour and sweet, with delicate floral aromas in the middle, sweet and sour and solid.

* shallow baking: Kenya's unique BlackBerry aroma, acidity rises when sour, round and strong into the throat, plums are bright and sweet, and red wine is ripe for 10 days.

* medium baking: sour grapes, the taste of sour and soft sweet is stronger than sour, the taste of fruit tea turns sour to sweet, add ice to change the sour to grape flavor.

* Deep baking: sweet flowers, creamy taste of milk chocolate, sweetness and concentration of black sugar honey