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Why do Kenyan coffee beans have rich acidity? Kenyan coffee bean flavor planting altitude baking degree

Published: 2025-08-22 Author: World Gafei
Last Updated: 2025/08/22, Professional barista exchanges please follow the coffee workshop (Wechat official account cafe_style) French and British missionaries and researchers sifted in Kenya at the beginning of the 20th century

For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)

A bourbon line screened and cultivated by French and British missionaries and researchers in Kenya at the beginning of the 20th century. Over the past hundred years, it has adapted to the high concentration of phosphate soil in Kenya, giving birth to the special sour and fragrant spirit of Kenyan beans, which is different from bourbon beans in Central and South America. This Kenyan native species was created by Scott Laboratories in 1930, known as SL for short. Agronomists wanted to find a kind of bourbon with high yield and resistance to diseases and insect pests, and obtained SL28 through experiments. SL28 is a genetic variant with a mixed pedigree of French missionaries, mochas and Yementibica. The original goal of breeding SL28 was to mass-produce coffee beans with high quality and resistance to diseases and insect pests. Although the output of SL28 was not as large as expected, the copper leaf color and broad bean-shaped beans have great sweetness, balance and complex flavor, as well as remarkable citrus and black plum characteristics. This important variety leads us to the unique Kenyan style: strong acidity, rich taste and beautiful balance. Kenya AA is one of them.

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