A selection of African boutique coffee washing AASL28 and SL34 in Nieri, Kenya

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With regard to Kenya:

Many regions in Kenya strive to preserve native forest ecosystems, protect natural gene pools, support the reproduction of wild coffee varieties, and breed diverse coffee trees.

Bourbon descendants selected and cultivated by French and British missionaries and researchers in Kenya in the early 20th century. For centuries, Kenya has adapted to high concentrations of phosphoric acid soil, breeding Kenya bean special sour fragrance spirit, different from the Bourbon bean in Central and South America. This Kenyan native species was created in 1930 by Scott Laboratories and is known simply as SL. Agronomists wanted to find a pest-resistant and high-yield bourbon, and they got SL28 through experiments. S

L28 is a genetic variant with a mixed lineage of French missionaries, mocha, and Yeomen tibica. SL28 was originally bred to produce high-quality, disease-resistant coffee beans in large quantities. Although SL28 did not yield as much as expected, the copper-leaf color and broad bean-like beans had great sweetness, balance and complexity, as well as notable citrus and dark plum characters. This important variety introduces us to the unique Kenyan style: intense and rich acidity, rich taste and beautiful balance. Kenya AA is one of them. Most of Kenya's coffee growing environment is above 1500 meters above sea level, using the most reasonable way to cultivate, process, and pay attention to quality management. Therefore, the aroma and acidity are better, and the balance is better. It became one of the leading coffee brands in Africa.

SL28 is a delicious variety, suitable for planting in the middle and high altitude areas where leaf rust is not serious. It can produce 1.8 tons of green beans per hectare. Only when you drink the acid and charming plum fruit flavor can you reflect Kenya's national treasure.

Kenya is a dynamic element of the premium arabica green bean market. Kenyan coffee of the highest grade is sold through bidding and is generally more expensive. Of course, there is not much difference in quality between high-grade Kenyan export coffee and competitive coffee. The Kenyan government is actively developing the coffee industry and maintains a high level of conservation, quality management and coffee research activities. The unique aroma and balanced taste of coffee make its value as a fine coffee continuously enhanced.

When it comes to the world's finest Arabica coffee, people think of Kenya AA. AA here is the classification of green coffee beans according to their size and appearance. In descending order AA, AB, PB, C, E, TT and T. Kenya coffee's largest AA green beans retain the most oil, which gives the coffee its unique, intense aroma. Kenyan AA coffee has become a fine coffee that can compete with the world's top three coffee brands with its unique taste, perfect flavor and alcohol.

Kenya Niyeri AA

Kenya Nyeri AA

Area: Mt.Kenya

Estate: Mt. Kenya Neyeri Hill Estate

Breed: SL28,34

Grade: AA

Harvest period: June to December

Altitude: 1800M-2100M

Treatment method: washing

Cup test information: round, blackberry, sweet, taro, fruit acid, fragrance, uniform

Medium Body,Black Berry,Syrup,Citrus,Round,Balanced,last-taste

Recommended baking degree: City+

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