The characteristic Story of AB Coffee Bean of K72 Water washing treatment Plant in Kirin Yaga, Kenya

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Kenyan coffee is famous in the world for its unique berry aroma.

This special flavor makes Kenyan coffee highly recognizable, and this achievement comes from the famous Scott lab, which has developed two excellent genes, SL28 and SL34, over the years.

Our famous multi-door processing plant washes exquisite selected AB grade coffee beans, and the baking team creates a charming black plum juice tail to feel a different taste experience.

Microclimate regional flavor description K72 treatment method

In the 2000-meter high-altitude area of Mount Kenya, the highest peak in Africa, SL28 & K72 treatment uniquely identifies high sweetness and softness of berries, sour black plum juice and rich sucrose aroma. K72 treatment method

Variety introduction of K72 treatment:

SL28,SL, an acronym for Scott Labs, was hired by the Kenyan government in the 1830s to develop disease-resistant coffee trees with high yields per tree. As a result, it did not succeed in increasing coffee production, but unexpectedly obtained coffee varieties with excellent flavor, SL28 and SL34. They are all hybrids of Bourbon and Heirloom, and of course they now shoulder the status of Kenyan star coffee. SL28 and SL34 are the main varieties grown in Kenya, accounting for 90% of the raw bean exports of Kenyan coffee.

SL, representing Scott Labs,Scott Laboratories, Scott Lab. In the 1930s, Scott Laboratory was commissioned by the Kenyan government to conduct research on the classification of coffee breeding, trying to find varieties that can adapt to Kenyan soil, can be used for large-scale cultivation and have commercial value. SL-28,SL-34 is one of many research results. The organization was active in the 1930s and 1960s and no longer exists.

The SL series, based on the ancient species of Mocha in Yemen and the bourbon species on the island of Reunion, now accounts for the majority of Kenyan coffee production. SL-28 has a higher reputation, higher SL-34 harvests and slightly lower elevations.

According to botanists in SL laboratory, SL28 and SL34 are genetic variants. Among them, SL28 has a mixed pedigree of French missionaries, mochas and Yemens 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 significant citrus and black 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.

Flavor and palate: complex aroma, obvious sweet and sour taste, fruit juice taste, sweet berries, black plum, bright acidity, moderate thickness