Four main varieties of raw beans grown in Kenya and their flavor characteristics

The varieties of green beans grown in Kenya are SL28 and SL34.

SL28 and SL34 are genetic variants, according to SL Laboratory botanists. Among them, SL28 has a mixed lineage of French missionaries, mocha and Yemeni tibica. SL-28, which was selected from ancient Yemeni mocha and Reunion bourbon species, now accounts for most of Kenya's coffee production, with SL-28 gaining a higher reputation and SL-34 harvesting more and growing at a lower elevation.) According to botanists, SL28 and SL34 are genetic variants. Among them, SL28 has a mixed lineage of French missionaries, mocha and Yemeni tibica.

Kenya mainly cultivates four varieties, sl28, sl34, k7, and ruiru11. Sl28 is the variety with the richest flavor, but because it is not resistant to leaf rust, it can only be planted at middle and high altitudes where leaf rust is not serious, so it has less yield. sl34 has good moisture tolerance, so it is suitable for planting in humid and rainy areas at middle and high altitudes. K7 is a variant of iron pickup, resistant to leaf rust and coffee berry disease, and has a good flavor, so it's grown at low altitudes in susceptible areas. The final ruiru11 is the kadian variety, which has the rob gene and has the worst flavor.

Kenya's unique double fermentation washing method will improve the original acidity and cleanliness once again. The fine Kenya we generally drink is sl28 and sl34 varieties, which have rich berry tone, solid body, high sweetness and lively acidity.