Introduction to the varieties of Kenyan coffee beans SL28 and SL34

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Summary of the origin of Kenyan coffee

Capital: Nairobi, Nairobi

Port: Mombasa Mombasa

Growers: nearly 700000 smallholder households

Acreage: small farmers (an average of less than 1 hectare), manors (an average of 30-40 hectares, large ones with hundreds of hectares)

Planting altitude: 1400-2000 +

Planting varieties: SL28/SL34, Ruiru 11, Batian, K7

Production season: October-January in main season and April-June in secondary season (fly crop)

Planting areas: Nyeri, Muranga, Kirinyaga, Meru,Embu, Kiambu and Thika in the middle and Kericho and Kisii in the west

Coffee is very different from county to county (county) in Kenya. Kenya is divided into 47 "counties" (county).

Kenyan coffee in different counties has distinct characteristics. Kenyan coffee trees are mostly planted at 1400-2000 meters above sea level and harvested twice a year. The growth areas include Ruiri, Thika, Kirinyaga and Mt. Kenya West, Nyeri, Kiambu and Muranga. Mainly in the foothills of Mt.Kenya and Aberdare. For example, Embu coffee characteristics, balance, citrus fruits, chocolate, apples, acidity. Nyeri coffee features, white grape, juicy, grapefruit and small tomato flavor, fruity, as sweet as caramel.

Kenyan coffee in different counties has distinct characteristics. Kenyan coffee trees are mostly planted at 1400-2000 meters above sea level and harvested twice a year. The growth areas include Ruiri, Thika, Kirinyaga and Mt. Kenya West, Nyeri, Kiambu and Muranga. Mainly in the foothills of Mt.Kenya and Aberdare. For example, Thika Kenya Sika Plateau coffee characteristics, balanced, citrus fruits, chocolates, apples, plum acid. Nyeri coffee features, white grape, juicy, grapefruit and small tomato flavor, fruity, as sweet as caramel.

Kenya washed beans

Kenyan water washing is a cyclic repeated treatment after fermentation. On the day of harvest, the best quality coffee cherries are selected, peeled and fermented. The fermentation time is 24 hours, and then washed with clean river water after 24 hours. Then, it is fermented again with clean river water for 24 hours, and then washed, so it is repeated 3 times for 72 hours, so it is called Kenyan 72-hour fermentation water washing treatment, referred to as K72. This treatment allows the coffee beans to ferment for a long time at low temperatures, so that the beans can have a brighter, cleaner but full flavor.

Can't wait to make a cup of Kenyan honey processing factory Asali to drink, strong tomato aroma, berry aroma, sweet and sour amplitude, fresh and sweet finish, and a hint of blackcurrant aftertaste. This coffee begins with sour and ends with sweetness. It is one of the favorite coffees of the editor.

Sun beans from Kenya Coffee producing area

Next, let's take a look at the traditional Kenyan coffee.

Sun exposure is less common on the market in Kenya, probably because of the excellent quality of Kenyan water washing, coupled with the sun loss rate and high labor costs, which can only be found in the special customized plans of some raw bean merchants. This bean is treated in the sun, which adds solidity and sweetness to the already rich and sour bourbon coffee in the process of exquisite sun exposure. With a limited number of sun batches, this coffee is completely dependent on the natural climate.

This breed of coffee is the missionary bourbon, and French missionaries brought bourbon trees to Kenya around 1892-1893. This native bourbon tree species, known as renchMission Varietal (French missionary species), avoids scientific improvements in the planting process and retains the original flavor of bourbon.

This coffee is not graded according to Kenya, which is probably due to the micro-batch, but it has a high defect rate and does not look good. The flaws in the traditional tanning method have reduced the appearance of this coffee, so what is its flavor? Let's have a try.

What's amazing is that this Kenyan coffee tastes good! Dry aroma with sun fermentation, dried fruit and vanilla, sipping can drink caramel, vanilla, comprehensive fruit, solid juice, finish with berries, strong jackfruit, coffee flowers. The overall performance is like the wild ancient morning taste of Africa, suitable for small sips and slowly taste, the complex aroma is difficult to give up ~

Appendix

The following are the two information cards used above to compare coffee beans. Interested friends can click on the link to view the detailed introduction, baking and cooking suggestions.

Origin of Kenyan Coffee: [French missionary bourbon in Haniyeh Manor, Kenya]

Country: Kenya

Area: card (Thika)

Processing plant: Haniyeh Manor (ChaniaEstates)

Altitude: 1525 m

Variety: French missionary bourbon species

Treatment: sun treatment

* * *

[Kenya Asali AA TOP exquisite 72-hour washing]

Country: Kenya

Kenyan Coffee Origin: Sika Thika

Processing plant: Asali honey processing plant

Altitude: 1550-1750 m

Soil: volcanic soil

Rating: AA TOP

Variety: sl-28,sl-34

Treatment: 72 hours washing

In the editor's words: the characteristic flavor of Kenya is strong sour flavor, especially the lightly roasted Kenyan washed coffee often has the sour aroma of tomatoes and berries, and if it is roasted too lightly, it will have the smell of grass and sour. It is not easy to bake and brew Kenyan coffee properly. You will find that the smell of honey is similar to that of honey in the wet fragrance, and the fragrance of flowers is complex and changeable. Whether it is sunburn or washed Kenyan coffee, the water temperature should not be too low, generally 88-90 ℃ is more suitable.