Kenyan coffee varieties SL28, SL34 introduce how to drink Kenyan coffee handcups?

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More than 6 million people in China 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 growth 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.

In 1930, the unique Kenyan varieties SL28 and SL34, which were cultivated and named by the "Scott Laboratories" laboratory, were born in such a good environment. 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 goal of cultivating 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. SL34 is similar to SL28 in flavor, with a heavier, fuller and cleaner finish than SL28, except for the complex acidity and great sweetness of the finish. SL34 has French missionaries, bourbon, and more Tibica ancestry. Dou looks similar to SL28, but is more adaptable to sudden heavy rain. It is these two important varieties that lead us to the unique Kenyan style: strong acidity, rich taste and beautiful balance.

"Uteuzi Jimbo" means "County Select" in Swahili (the official language of Kenya).

In order to describe the complete style of Kenyan coffee, Cafe Imports and Dormans jointly launched a small farming project called "Uteuzi Jimbo", which is based on a combination of flavors that can be represented by different Kenyan producing areas.

Qianjie Coffee recommends the way Kenyan coffee is brewed:

Hand flush: V60

Water temperature: 90 ℃ 92 min

Degree of grinding: BG 5R (pass rate of Chinese standard No. 20 screen 58%)

Powder / water ratio: 1:15

Extraction time: two minutes

Flavor: black plum, virgin fruit, sugar, honey