What are the common features of African coffee beans? the unique delicacy of Kenyan coffee beans.

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Front Street-introduction to African Coffee and Kenyan Coffee

As the birthplace of coffee, Africa is a land full of game beans, and the continent deserves to produce some of the world's top coffee. African beans have a unique aroma, wild taste, mostly with a touch of sour red wine, such as Ethiopia's "mocha" is particularly wonderful (Hara and Tijima two producing areas with dry treatment of high-quality mocha beans, such as fruit or wine aromas, is inferior to other coffee), Yekashev coffee beans are also very good. Kenyan varieties are delicious, showing more bright and lively acidity than Arabica coffee beans in other regions. Kenya AA is a very famous top coffee bean.

There are many producing areas in Kenya that strive to preserve the native forest ecosystem, protect the natural gene pool, support the reproduction of wild coffee varieties and breed a variety of coffee trees.

A bourbon line screened and cultivated by French and British missionaries and researchers in Kenya at the beginning of the 20th century. Over the past hundred years, it has adapted to the high concentration of phosphate soil in Kenya, giving birth to the special sour and fragrant spirit of Kenyan beans, which is different from bourbon beans in Central and South America. This Kenyan native species was created by Scott Laboratories in 1930, known as SL for short. Agronomists wanted to find a kind of bourbon with high yield and resistance to diseases and insect pests, and obtained SL28 through experiments.

SL28 is a genetic variant with a mixed pedigree of French missionaries, mochas and Yementibica. The original goal of breeding 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. This important variety leads us to the unique Kenyan style: strong acidity, rich taste and beautiful balance. Kenya AA is one of them.

Most of the coffee growing environment in Kenya 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 sour taste are better, and the sense of balance is better. It has become one of the main coffees representing the African region.

SL28 is a delicious variety, suitable for growing in the middle and high altitude areas where leaf rust is not serious. It can produce 1.8 tons of raw beans per hectare and drink the charming sour plum flavor to reflect the national treasure of Kenya.

Kenya is a dynamic element of the high-end Arabica raw bean market. The highest grade Kenyan coffee is sold through competitive bidding and is generally more expensive. Of course, there will not be much difference in quality between high-grade Kenyan exported coffee and competitive coffee. The Kenyan government has actively developed the coffee industry, maintaining a high level of coffee tree protection, quality management and coffee research activities. The unique aroma and balanced taste of its coffee make it more and more valuable as a boutique coffee.

Knowledge: most coffee grows in the equator between the Tropic of Cancer and the Tropic of Cancer. Coffee planting belt and origin will have a great influence on its flavor.

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!

END