What are the varieties of Kenyan coffee beans SL28 and SL34? Why are Kenya AA coffee beans so sour?

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Kenyan coffee is very sour and bright, just like the beans in the selected producing area in Qianjie, it must have the unique and classic flavor of this producing area, so it is important to maintain the consistency of coffee flavor. Front Street currently has two Kenyan coffee Asari AA and Sassini PB, both are SL28/SL34 varieties, the reason for choosing is different in the grade, PB is different from AA, is a grade-independent division, is also often said that round beans, the comparison between the two is that PB is more round than AA, solid; AA is more bright and lively.

The Kenyan coffee SL28 is one of the most famous and popular varieties in Africa. In recent years, it is famous for its amazing blackcurrant and bright acidity, and it is the most popular representative variety after the rose summer. In fact, SL28 was first born in Kenya-just as Rose Summer originated in Ethiopia, but it became a superstar in Panama. SL28 also has this ability. Kenya, which is about to be planted by itself, shines to the major coffee countries.

Kenyan coffee SL28, a bourbon line screened and cultivated by French and British missionaries and researchers in Kenya at the beginning of the 20th century, has a mixed pedigree of French missionaries, mocha and Yemeni iron pickup. High sweetness exquisite balance remarkable citrus and black plum flavor strong acidity full-bodied taste and beautiful balance are the unique flavor characteristics of Kenyan SL28 coffee.

About [Scott Lab]

The Scott Agricultural Laboratory, founded by the colonial government in 1922, is now renamed as the Kenyan National Agricultural Laboratory for short NARL. The purpose of the Scott Laboratory is to provide farmers with technical advice and planting related training [to conduct extensive experiments on imported coffee varieties, study and select single tree species with ideal characteristics]. Other work includes yield experiments, grafting experiments, pruning, shade planting experiments and root mulching crops. In 1944, the Kenyan government decided to transfer the coffee research laboratory to the larger coffee research institute with better experimental facilities, which has been operating since 1949.

The source of SL28 varieties

According to the literature, in 1931, Scott laboratory officials spread the area to Tanganyika (now Tanzania) to conduct fieldwork. He noticed that a coffee tree variety in Moduli seemed to be resistant to drought, disease and pests, so he collected seeds and brought them back to Scott Lab. In 1935, the laboratory selected a single tree species from Tanganyika drought-resistant population and was constantly improved by breeding. Finally, the SL28 of the offspring of Moduli was introduced, and recent genetic studies have confirmed that SL28 belongs to the bourbon gene group.

Characteristics of SL28 varieties

The SL28 variety is easy to grow without special care, has a large bean shape and a high harvest, and has a high flavor. After it was released by the Kenyan authorities in the 1930s, it was first planted in Kenya and then spread to Uganda, and now it is widely recognized even in Central America. This variety is suitable for middle and high elevations, has the ability to resist drought, but is still vulnerable to major coffee diseases.

Coffee flavor of SL28 variety

The flavor of the SL28 variety does have the original bourbon bright tonality, and even the rich acid of the original mocha, and has a more complex flavor and rich tactile sensation. Although the later yield 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, strong and rich acidity, full-bodied taste and beautiful balance. The most special thing is that only when planted in Kenya can SL28 have such a distinct tonality, and SL28 varieties grown in other countries only have similar flavors.

Kenya isamama processing plant Dengcheng AB

Production area: central Nyeri (Neri)

Processing plant: isamama processing plant

Variety: sl28

Altitude: 1700-1890 m

Treatment: washing

Kenya isamama treatment plant Dengcheng AB baking curve

The furnace temperature is 150 ℃, the firepower is 120, the throttle is 3, the temperature recovery point is 1: 40 ", and when the furnace temperature is 140℃, the throttle is opened to 4.

The smell of toasted bread has obviously changed to the smell of coffee, which can be defined as a prelude to an explosion. At this time, it is necessary to listen carefully to the sound of the explosion point. The sound of the explosion point starts to explode until the air door opens to 5, and develops to 1: 30 "after an explosion. 190.9 ℃ into the pot.

Cup test

After our cup test, the specific flavor is as follows:

Sunken fish AA has bright citric acid, grapefruit, caramel aroma, raspberry acidity and light floral aroma under the change of temperature, with thick acidity as a whole, more juicy and a long finish.