Are the coffee beans grown in Kenya Arabica? the sour aroma coveted by Kenyan coffee beans

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Qianjie-Kenyan Coffee introduction

The coffee producing areas in Kenya are mainly concentrated in Mount Kenya (Mt. The plateau region represented by Kenya). Tropical climate and acid red volcanic soil provide a natural and suitable growth environment for coffee. The main boutique coffee producing areas come from several counties: Nyeri Neri, Kirinyaga Kirinaga and Murang'a Mulanka. In addition, Embu Enbu and Laikipia Leikipia are also common.

There are two main types of coffee cultivation in Kenya: large farms and cooperatives. Large farms generally have large acreage and independent coffee processing facilities. Most coffee production is composed of a large number of small farmers, cooperatives generally employ special managers to supervise the coffee processing process of farmers, and even fine to the management of each coffee tree.

Compared with shading planting in many high-quality producing areas, Kenyan coffee shading trees are not common, but are obviously much more unrestrained. In addition, Kenyan coffee rarely participates in certification, and restrictions on variety and environmental factors make the use of pesticides necessary, while organic certification that is popular in other countries is less common in Kenya. There are two coffee harvest seasons in Kenya, the main harvest season is from October to December and the second harvest season is from May to July.

Kenyan coffee varieties

Originally brought to Kenya to grow bourbon species, in 1950s by the Kenyan government commissioned agricultural research institute Scott Laboratory (Scott Laboratory) to try to find varieties that can adapt to Kenyan soil, can be used for large-scale cultivation, and have commercial value. The SL series is based on the ancient species of Mocha in Yemen and the bourbon species on the island of Reunion. Relatively speaking, SL-28 has a higher reputation, higher SL-34 harvest and slightly lower altitude. SL-28 and SL-34 help Kenyan coffee to form its own unique flavor characteristics, subverting the long-standing prejudice that artificial breeding varieties are not excellent natural varieties.

SL-28

SL-28 has a mixed pedigree of French missionaries, mochas and Yemeni iron pickups. The goal of cultivating SL-28 was to mass produce coffee beans with high quality and resistance to diseases and insect pests. Although the later SL-28 yield was not as expected the copper leaf color and broad bean-shaped beans brought great sweetness balance and complex flavor as well as significant citrus and black plum characteristics.

SL-34

SL-34 has French missionaries, bourbon, and more Ironka lineage. SL-34 is similar to SL-28 in flavor, with a heavier, fuller and cleaner finish than SL-28, except for its complex acidity and great sweetness.

These two varieties, which currently account for 90% of Kenyan production, are recognized as representatives of Kenyan coffee, making us recognize the unique Kenyan style: strong acidity, rich taste and balance.

Knowledge: Kenyan coffee producing areas are mainly distributed in Central Province, Eastern Province, Western Rift Valley Province and Nyanza Province.

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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