What is a washing SL28/SL34? Introduction of Kenya Kanak treatment Plant

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The coffee producing areas in Kenya are mainly concentrated in the plateau areas represented by Mount Mt.Kenya. Tropical climate, acid red volcanic soil provides a natural and suitable growth environment for coffee. It is most famous for seven major producing areas, including Neri, Sika, Chiambu, Geliniya, Ruiru, Mulanga and the western side of Mount Kenya, with the main producing areas such as Nyeri and Ruiru in the middle.

There are many producing areas in Kenya that strive to preserve the native forest ecosystem, protect the natural gene pool, support the reproduction of wild coffee varieties and breed a variety of coffee trees.

In 1930, the unique Kenyan varieties SL28 and SL34, which were cultivated and named by the "Scott Laboratories" laboratory, were born under such a good environment.

Among them, SL28 beans have a great sense of sweetness, balance and complex flavor, as well as remarkable citrus and black plum characteristics. The flavor of SL34 is similar to that of SL28, and the taste is heavier, fuller and cleaner than SL28. Both are bred to resist diseases and insect pests and extreme weather, and these two important varieties lead us to understand the unique Kenyan style.

[country] Kenya

[producing area] Qianbu

[cooperative] Kanak processing plant

Water washing

[variety] SL28/SL34

[grade] AB

[baking degree] very shallow baking

[flavor flavour] blueberry / smoked plum / black caramel / roasted caramel

[flavor description] Prunus mume candied fruit and dark berry flavor, accompanied by roasted caramel sweet, bright and clean taste, sweet finish.

Qianjie Coffee is recommended to brew Kenyan coffee with 90-91 degrees water. The ratio of powder to water at 1:15 is extracted in three stages. First, it is steamed with 30g of water, then injected into 120g water for segmentation, and finally injected to 225g. The palate is sweet and sour like virgin fruit and blackcurrant.