Differences between Kenyan Coffee beans and Mantenin Coffee beans characteristics of Kenyan Coffee varieties

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

"Kenya" is one of the major coffee producing countries. More than 6 million people in the country are engaged in the coffee industry, mostly in the form of a combination of small farmers and cooperatives. Coffee trees in Kenya are mostly planted at 1400 m-2000 m above sea level, and the growing areas include Ruiri, Thika, Kirinyaga and 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 the native forest ecosystem, protect the natural gene pool, support the reproduction of wild coffee varieties and breed a variety of coffee trees. A bourbon line screened and cultivated by French and British missionaries and researchers in Kenya at the beginning of the 20th century. Over the past hundred years, it has adapted to the high concentration of phosphate soil in Kenya, giving birth to the special sour and fragrant spirit of Kenyan beans, which is different from bourbon beans in Central and South America. This Kenyan native species was created by Scott Laboratories in 1930, known as SL for short. Agronomists wanted to find a kind of bourbon with high yield and resistance to diseases and insect pests, and obtained SL28 through experiments. SL28 is a genetic variant with a mixed pedigree of French missionaries, mochas and Yementibica. The original goal of breeding SL28 was to mass-produce coffee beans with high quality and resistance to diseases and insect pests. Although the yield of SL28 was not as high as expected, the copper leaf color and broad bean-shaped beans have great sweetness, balance and complex flavor, as well as remarkable citrus and plum characteristics. This important variety leads us to the unique Kenyan style: strong acidity, rich taste and beautiful balance. Kenya AA is one of them.

AA is a class name for the currency of raw coffee beans. The grade of raw coffee beans is generally AA,A,B,C, which mainly refers to the size of coffee beans. AA refers to coffee beans with larger particles, and coffee beans with particles of more than 17 mesh (17 mesh = 6.75MM).

SL28 is a delicious variety, suitable for growing in the middle and high altitude areas where leaf rust is not serious. It can produce 1.8 tons of raw beans per hectare and drink the charming sour plum flavor to reflect the national treasure of Kenya.

1. Kenya and Mantenin coffee, not to mention the grade, are different in terms of region alone. Coffee from Africa itself has the aroma of tropical flowers and fruits. On Kenyan coffee, this aroma is not particularly obvious, but it is also an indelible feature. On the other hand, the aroma of Indonesian coffee is more inclined to tobacco and fruit trees.

2. The entrance of Kenyan coffee is obviously sour, and the sour feeling is a little exciting, and it is more inclined to yellow citric acid. No matter how the roasting is adjusted, there will be a slight sense of astringency, of course not strong. Go back to Gan.

And Mantenin coffee, the entrance is first of all smoke and bitter, the acidity is low and clean, the special aroma of wet planing fermentation is also very comfortable, strong and long-lasting!

END