Sour coffee beans are recommended. Kenyan coffee is sour. Sour coffee beans are more expensive.

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The source of sour beans in Kenya

Friends who like sour coffee beans should all like Kenya, it is not as elegant as the acidity of Yega Xuefei, but has a very outstanding acidity, roundness, sweetness and thick taste. This is due to the raw bean varieties, SL28 and Sl34, grown in Kenya.

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, based on the ancient species of Mocha in Yemen and the bourbon species on the island of Reunion, now accounts for the majority of Kenyan coffee production, while 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.

● also has Kenya's unique high-concentration phosphate 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.

Kenya mainly grows four major varieties, 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.

● Kenya's raw 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.

● we happen to 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.

Brand recommendation of ● sour coffee beans

Qianjie Coffee roasted sour coffee beans: washed Yega Chevy Coffee, Kenya AA Coffee, Panamanian Flower Butterfly Coffee and so on are fully guaranteed in terms of brand and quality. And more importantly, the performance-to-price ratio is extremely high, a pack of half a pound 227 grams, the price is only 80-90 yuan. According to the calculation of 15 grams of powder per cup of hand-brewed coffee, 15 cups of coffee can be made in a bag, and each cup of coffee costs only about 6 yuan, which is very cost-effective for coffee shops to sell dozens of yuan a cup.

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