Kenya AA Chiambu Kiambu Kanak processing Plant Kenyan Coffee Brand

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

Kenya AA Kiambu Kanake

Flavor description:

Orange fruit, fairy dregs, black Carrie fudge, caramel, cocoa, sweet and bright

Kanak processing Plant in Chiambu, AA, Kenya

Kenya, located in East Africa, is one of the major coffee producing countries.

More than 6 million people are engaged in the coffee industry.

Most of them are the combination of small farmers and cooperatives.

Coffee trees in Kenya are mostly planted between 1400 and 2000 meters above sea level.

The growth area includes Ruiri, Thika, Kirinyaga,

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 native forest ecosystems.

Protect the natural gene pool and support the reproduction of wild coffee varieties

Breed a variety of coffee trees.

In 1930, cultivated by the "Scott Laboratories" laboratory,

The named Kenyan unique varieties SL28 and SL34 were born in 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 in the first place

It is hoped that coffee beans with high quality and resistance to diseases and pests can be produced in large quantities.

Although the output of SL28 was not as large as expected later.

But copper leaves and broad bean-shaped beans have a great sweetness.

A sense of balance and complex flavor, as well as significant citrus, black plum characteristics.

While SL34 and SL28 are similar in flavor, except for complex and changeable acid quality.

And great sweetness at the end, the palate is heavier, fuller 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:

Intense acidity, full-bodied taste and beautiful balance.

There are some large coffee farms in Kiambu, and small farmers work closely with their cooperative organizations, most of whom have their own processing plants, providing growers with a better choice than buying and selling coffee. Farmers process raw coffee beans in their factories and get a reasonable price at auction.