Varieties and main producing areas of coffee beans Kenya coffee recommends refreshing sour and sweet fruit flavor

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Qianjie-introduction to Kenyan Coffee

Although the Kenyan coffee industry started very late, Kenyan coffee is appreciated by coffee fans for its typical and irresistible fruit-like aroma. Kenya is geographically bordered by Ethiopia. Although coffee cultivation started more slowly than Ethiopia, the government's attention and support to the coffee industry has made obvious differences in variety, bean appearance and flavor. Kenyan coffee has a rather refreshing and sweet fruit flavor.

Altitude, latitude, geology: the equator runs through Kenya, and the border is just within ten degrees of north and south latitude. Belonging to tropical producing areas, there are two rainy seasons every year, with two harvests, with 60% concentrated from October to December and another 40% from June to August. Coffee is mainly grown in volcanic areas around the capital Narobi to the mountains of Kenya at an altitude of 1600-2100 meters, most of which are more than 1500 meters. This height is suitable for the development of coffee bean flavor, because the mountain temperature is lower, the growth is slow, the aroma components of coffee beans have been fully developed, the sour taste is more obvious, and the texture is harder. This fertile moonbend-shaped coffee area is the main producer of Kenyan boutique beans. Coffee is Kenya's second export product after tea.

The most important and unique coffee variety in Kenya is SL28/SL34, two coffee varieties with pure Kenyan coffee pedigree, rich berry flavor and elegant red wine flavor, rich chocolate finish, are often won by expert cup tests and auctions.

Although the Kenyan coffee variety SL28/SL34 has a good flavor, it is extremely poor in terms of yield and disease resistance. for this reason, in recent years, Kenya has planted a large area of Ruilu coffee beans with stronger disease resistance, while the pure SL28/SL34 pedigree coffee beans have been shrinking, but this new variety of coffee has not been favored by coffee lovers. Coffee lovers think that Ruiru coffee is sour but not fragrant, but the flavor is very vulgar. With the pure Kenyan AA coffee that amazes coffee lovers, especially the rotten wood flavor of Ruiru coffee when cooled, the Ruiru coffee variety does not produce much, although it currently accounts for only 10% of Kenyan coffee.

In 1930, the newly established Scott Labs, commissioned by the Kenyan government, selected the varieties suitable for the country. 42 primary varieties were numbered and screened one by one, and finally got SL-28 and SL-34. The former comes from bourbon and SL-34 comes from iron pickup, which is not a series of varieties.

At the beginning, the goal of breeding SL28 was to produce a large number of coffee beans with high quality and resistance to diseases and insect pests, but in some producing areas, the goal of breeding was mainly high yield and disease resistance, without considering disease resistance.

Thanks to the bourbon gene, although the later SL28 yield was not 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 softer and cleaner finish than SL28, except for its complex acidity and great sweetness. SL34 is of iron pickup blood. The appearance of beans is similar to that of SL28 and is more suitable for rainforest growth.

It turns out that the former is highly rated, usually with blackcurrant-like acidity and complex flavor, while the latter is slightly inferior, but also has an eye-catching fruit flavor. These two varieties, which currently account for 90% of Kenya's output, have become generally recognized representatives of Kenyan coffee varieties. South America is also actively introducing SL28 as a cultivated variety.

Knowledge expansion: 72-hour fermentation water washing treatment is a cyclic repeated treatment method after harvest and fermentation. The best quality coffee cherries were selected on the harvest day, peeled and fermented for 24 hours, and then washed with clean river water 24 hours later.

In short: Qianjie is a coffee research hall, happy to share the knowledge about coffee with you, we share unreservedly just to make more friends fall in love with coffee, and there will be three low-discount coffee activities every month. The reason is that Qianjie wants to make more friends drink the best coffee at the lowest price, which has been Qianjie's tenet for 6 years!

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