Introduction of Kenyan coffee varieties Kenya SL28 and SL34 the characteristics of Kenyan coffee made by hand

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

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 a mixed pedigree of French missionaries, mocha and Yemeni Tibica. 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. While SL34 is similar to SL28 in flavor, except for its complex acidity and great sweetness, it is heavier, more full-bodied and cleaner than SL28. SL34 has French missionaries, bourbon, and more Tibica ancestry. 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.