The variety of Kenyan coffee beans is one of the flavor factors. How to drink Kenyan coffee elegantly?

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Qianjie-Kenyan Coffee introduction

Although Kenya is adjacent to Ethiopia, the birthplace of coffee, the coffee planting industry has developed relatively late. First planted in Bura, Tata Mountain, Kenya in 1893, the seeds may have come from the island of Reunion, where coffee was found in Bourbon, or some are thought to have been brought in from Ethiopia. The first batch of coffee beans was received in 1896. It was later planted in Kibwezi in 1900 and in Kikuyu near Nairobi in 1904. Coffee bean cultivation has a history of only one hundred years, and the coffee industry is mostly in the form of a combination of small farmers, wet treatment plants and cooperatives.

Due to the great importance attached to the coffee industry at the government level, coupled with the joint efforts of farms, cooperatives, farmers and research institutes, Kenyan coffee is among the best in both production and quality in Africa and even in the world. Therefore, Kenyan coffee is also known as the "Heart of Africa".

In Kenya, the common varieties are SL28, SL34 and Ruiu11.

Bourbon Bourbon was first brought to Kenya for planting. In the 1950s, the then agricultural research institution Scott Laboratory selected two excellent hybrids, SL-28 and SL-34, through unremitting efforts, subverting the long-standing prejudice of artificial breeding without excellent natural varieties.

SL-28:20 was selected from a drought-tolerant variety in Tanzania by Scott Laboratory in Kenya in the 1930s. The fruit is red when it is ripe, and the seed is slightly larger than the general variety. It is thought to produce coffee with a distinct fruit flavor, usually described as blackcurrant. However, SL-28 is very susceptible to leaf rust. It is more suitable for planting in high altitude areas.

SL-34: selected by the French missionary Bourbon and brought to Africa from the island of Bourbon (Reunion), it first appeared in Tanzania and later introduced to Kenya. It has an obvious fruit flavor, but it is generally considered to be slightly inferior to SL- 28. The resistance to leaf rust is also weak, with red peel.

Ruiru 11: a hybrid breed with heavy yield and low quality developed in Kenya in 1985. The hybrid between Arabica and sturdy beans has not been regarded as fine coffee so far.

As for how to drink Kenyan coffee! Did you read the coffee tasting procedure?

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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