Kenyan coffee varieties SL28, SL34.

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Kenya, located in East Africa, is one of the major coffee producing countries. More than 6 million people in the country are 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 1400 m-2000 m above sea level, and the growing areas include Ruiri,Thika, Kirinyaga and Mt. Kenya West, Nyeri, Kiambu and Muranga. Mainly in the foothills of Mt.Kenya and Aberdare. There are many producing areas in Kenya that strive to preserve the native forest ecosystem, protect the natural gene pool, support the reproduction of wild coffee varieties and breed a variety of coffee trees.

In 1930, the unique Kenyan varieties SL28 and SL34, which were cultivated and named by the "Scott Laboratories" laboratory, were born under such a good environment. According to botanists in SL laboratory, SL28 and SL34 are genetic variants. Among them, SL28 has the mixed pedigree of French missionaries, mocha and Yemen iron pickup. The goal of cultivating SL28 was to mass produce 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 color and broad bean-shaped beans have great sweetness balance and complex flavor as well as significant citrus and black plum characteristics. SL34 is similar to SL28 in flavor, with a heavier, fuller and cleaner finish than SL28, except for the complex acidity and great sweetness of the finish. SL34 has French missionaries, bourbon, and more Ironka lineage. Dou looks similar to SL28, but is more adaptable to sudden heavy rain. It is these two important varieties that lead us to the unique Kenyan style: strong acidity, rich taste and beautiful balance.

Unlike most of the improved SL28 and SL34 cultivated in Kenya, the French missionary (French Mission) is a native bourbon coffee variety before scientific improvement. In the late 19th century, the French diplomatic corps was introduced to Kenya from the island of Bourbon (now known as Reunion). It retains the flavor characteristics of traditional bourbon varieties, and the appearance and flavor of this variety are similar to those of Rwanda Bourbon, where traditional native species are cultivated almost throughout the neighborhood.