The complex and changeable acidity and sweetness of SL34 and SL28 on coffee
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High-quality Kenyan coffee beans are commonly grown between 1300 and 2100 meters above sea level, just below the equator in Kenya.
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.
The main planting areas include Ruiri, Thika, Kirinyaga, Mount West Kenya (Mt. Kenya West),
Nyeri, Kiambu and Muranga, mainly in the foothills of Mount Kenya and Aberdare.
Many producing areas try their best to preserve the native forest ecosystem and protect the natural gene pool. 1930
The unique Kenyan variety SL28/SL34, bred and named by Scott Laboratories (SL) laboratory, was born. According to SL laboratory, SL28/SL34 is a genetic variety.
SL28 is a blend of bourbon, mocha and Yemeni Tibica, copper leaf color and broad bean-shaped beans.
Originally hoped to have both high-quality, disease-and pest-resistant coffee beans, and high yield.
Although the output of SL28 is not as good as expected, it has excellent flavor, sweetness, balance and complexity.
The remarkable characteristics of citrus and black plum are amazing. SL34 is similar to SL28 in flavor.
In addition to the complex and changeable acidity and sweetness, the palate is richer and cleaner than SL28.
SL34 beans are similar to SL28 in appearance, with bourbon and more Tibica pedigree, but are more adaptable to sudden heavy rain.
In Kenya, coffee cherries are produced twice a year.
The main season is from October to December, and the secondary season (fly harvest) is from April to June. The coffee is very large, partly washed in full water and then dried in the sun on an elevated bed in Africa.
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