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What are the main batches of Kenyan coffee auction? what is the taste of Kenyan AA coffee?

Published: 2024-11-08 Author: World Gafei

Last Updated: 2024/11/08, Exchange of professional baristas please follow the coffee workshop (Wechat official account cafe_style) Kenya is one of the highest altitude Arabica washed coffee beans in the world, all coffee beans are uniformly purchased by the Kenya Coffee Authority for verification, grading and auction, the output of high-quality Kenyan coffee is small, and most of it is acquired by traders, do not enter the auction. Main products of Kenya

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Kenya is one of the highest altitude Arabica washed coffee beans in the world. All coffee beans are purchased by Kenya Coffee Bureau for inspection and classification before auction. The production of high-quality Kenya coffee is small, and most of them are purchased by traders and do not enter the auction.

The main varieties in Kenya are SL28 and SL34. It was developed and named by Scott Laboratories in 1930. According to SL Laboratory botanists, SL28 and SL34 are genetic variants. SL28 has a mixed lineage of French missionaries, mocha and Yemeni tibeka. SL28 was bred to produce high-quality, disease-resistant coffee beans in large quantities. Although SL28 did not yield as much as expected, the copper-leaf and bean-like beans had excellent sweetness, balance and complexity, with prominent citrus and dark plum characters. SL34 and SL28 taste similar, in addition to complex acid, great sweet, taste than SL28 heavier, richer, but also cleaner. SL34 has French missionary, bourbon, and more Tibica ancestry. The beans are similar in appearance to SL28, but are better able to adapt to sudden heavy rain. These are two important varieties that lead us to the unique Kenyan coffee bean.

Country: Kenya

Region: Nyeri

Treatment Plant: Ichuga Treatment Plant

Altitude: 1800-2000 m

Treatment: Washing

Varieties: SL 28, SL 34

Baking: One Burst

Flavor in the cup: Cranberry, grapefruit, blackcurrant, blackberry aromas, dark berry juice with sweet and sour notes, delicate floral notes in the middle, sweet and sour with a solid texture.

Light baking: Kenya unique blackberry fragrance, acid round strong into the throat acid rise, plum sweet bright obvious, ripe 10 days have red wine fragrance

Medium baking: grape sour fragrance, sour and sweet taste is stronger than acid, fruit tea tastes sour and sweet, add ice to change acid into grape fragrance

Deep roast: floral sweetness, creamy milk chocolate texture, brown sugar honey sweetness and consistency