The varieties and characteristics of Kenya Future Star SL28 and SL34? What is the planting history?

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The varieties and characteristics of Kenya Future Star SL28 and SL34? What is the planting history?

Series: bourbon series

Name: Jiadu Lili AA

Variety: SL28 SL34

Treatment: washing

Altitude: 1800 m

Producing area / Manor: Kenya-Neri Lili Manor

Flavor: black plum, blueberry, sweet tomato, delicate finish, full mouth

Introduction

In 1930, in order to improve the coffee industry in Kenya, the local Scott Laboratory (Scott laboratories) decided to start with local Kenyan varieties, hoping to cultivate varieties with high yield, disease and pest resistance, greater adaptability to climate change, and adaptable to local soil characteristics. The researchers used traditional native Kenyan native bourbon and mocha as pairing improvements to cultivate new SL28 SL34, two future stars. The flavor surpasses the traditional bourbon fruit acid, citrus, black plum and other strong fruit flavor. Kenya is a star producer of coffee in Africa. Although it is geographically close to Ethiopia, the coffee industry has started relatively late. With the vigorous development of the boutique coffee industry in the past decade, Kenya has become an important producer of international coffee gluttons scrambling to buy it. Although the overall coffee production accounts for less than 5% of the world's coffee production, the characteristics of the local soil rich in phosphoric acid, SL varieties, and local unique Kenyan washing are all the reasons why Kenyan coffee has become famous in the world today. This batch of Gaturiri Factory, located in Nyeri, the most famous producing area in central Kenya, established its own washing plant in 1965 and now has more than 900smallholder members. In 1996, it joined the Banichu Cooperative Union (Banichu Farmer Cooperative Society). Kenyan washing: Kenya is located in the equatorial area, but coffee is grown above 1700 meters above sea level, even reaching 2100 meters above sea level. The average temperature is extremely low, so that the first stage of water washing fermentation process takes up to 72 hours (usually only 24 hours in normal countries). No more than 48 hours), low temperature fermentation for a long time to get a brighter, cleaner, full flavor In the latter part of the drying process, the elevated net bed is always used, which has the advantage of good ventilation, avoiding contact with the cement ground with high temperature during the sun, so that the coffee beans can be evenly dried, the height of the net bed and the waist, and it is also convenient for farmers to select defects. Kenya is the first country in the world to adopt elevated net beds.