The reason why Kenyan coffee beans are sour out of Africa how much is a bag of Kenyan coffee beans

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Friends who like sour fruit should all like Kenyan coffee beans, it is not as elegant as the acidity of Yega Xuefei, but has a very outstanding sour, round, sweet and thick taste. This is due to the raw varieties of Kenyan coffee beans, SL28 and Sl34.

According to SL laboratory (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 SL series is based on the ancient species of Mocha in Yemen and the bourbon species on the island of Reunion, and now accounts for the majority of coffee bean production in Kenya. SL-28 has a higher reputation, higher SL-34 harvests and slightly lower elevations. According to botanists, SL28 and SL34 are genetic variants. Among them, SL28 has a mixed pedigree of French missionaries, mocha and Yemeni Tibica.

There are also Kenya's unique high-concentration phosphoric acid soil and double washing fermentation raw bean treatment.

Although Kenya is bordered by Ethiopia as we know it, it was not until the early 20th century that Kenya's coffee industry expanded.

There are four main varieties of coffee beans in Kenya, sl28, sl34, K7, and ruiru11. Sl28 is the variety with the richest flavor, but because it is not resistant to leaf rust, it can only be planted in the middle and high altitude where the leaf rust is not serious, so it has less yield and good moisture resistance of sl34, so it is suitable for planting in humid and rainy areas of middle and high altitude. K7 is a variety of iron pickup, which has a certain resistance to leaf rust and coffee fruit disease, and its flavor is not bad, so it will be planted in low-altitude disease-prone areas. The last ruiru11 is a Cajun variety with Robbins gene and has the worst flavor.

Kenyan coffee beans are also graded according to the size of beans:

E: Kenya's elephant beans are very big and relatively rare.

AA: it is a common level on the market at present, and the general size is not through the No. 18 screen (the hole of the screen is 7.22mm).

AB: this is a grade including An and B, An is not through screen 16 6.8mm 6.2mm is different from screen 15

PB (peaberry): we often call small round beans, usually a coffee fruit is made up of two coffee beans, round beans are only one bean in a coffee fruit.

It so happens that we have an AA bean from embu and a pb bean from nyeri. They are all treated by double washing.

Enbu producing area Kenya AA:

PB in Lili producing area:

Hand-picked coffee fruit, picked by hand, picked out immature fruit (unripe), overripe fruit (overripe) and other defects, peeled, after about 36 hours of fermentation, placed on a metal grid for sun drying, in the processing plant to remove the seed shell (parchment), become a blue-green appearance of attractive Kenyan raw beans.

Although the grades are different, it does not mean that their flavors are good or bad. And Kenya's unique double fermentation washing method will improve the original acidity and cleanliness again. The fine products we usually drink in Kenya are sl28 and sl34 varieties, with rich berry tonality, solid body, high sweetness and lively acidity. It depends on the altitude, season, weather, batch, baking and so on to judge the quality of the bean in your hand.

Kenyan coffee bean brand recommendation

The Kenyan coffee beans baked on Qianjie Coffee are fully guaranteed in terms of brand and quality. More importantly, the performance-to-price ratio is extremely high, a box of 227 grams, the price is only 95 yuan. According to the calculation of 15 grams of powder per cup of coffee, a bag of coffee can make 15 cups of coffee, which costs only about 6 yuan per cup, which is recommended by conscience compared to the price sold in cafes for dozens of yuan a cup.