What is the Kenyan race coffee? the complex berry aroma of Kenyan coffee beans.

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Qianjie-Kenyan Coffee introduction

Kenya's main coffee producing areas are around Mount Kenya, the highest mountain in the country, which is the second highest peak in Africa after Mount Kilimanjaro, many plantations have good elevations, and the diurnal temperature difference at high altitudes helps to prolong the coffee ripening cycle and gather flavor substances, such as our bean planting in Embu this time at an altitude of 1800m. Kenyan coffee is highly recognizable and is famous for its bright and complex berry and fruit flavors, with sweet flavors and dense acidity.

As a neighbor of Ethiopia, Kenya was not immune from the tide of colonialism as Ethiopia did. The first coffee was grown on large estates under British colonial rule, and the harvested beans were shipped back to London for sale. Coffee production was not returned to Kenya until the 1950s. It has always been believed that, as a kind of agricultural product, if you want to have a place in the competition, in addition to the weather and geographical location, it is also inseparable from human harmony, and Kenya has absolutely exerted the "human harmony" to the extreme.

Bourbon Bourbon was first brought to Kenya for planting. In the 1950s, the then agricultural research institution ScottLaboratory 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 and SL-34 help Kenyan coffee to form its own unique flavor characteristics and establish a perfect reputation in the coffee industry.

Kenyans attach great importance to coffee science, and many farmers have highly professional knowledge of production, as we have chosen SL-28,SL-34 (all Arabica species). The two coffee beans, which use code names, are from the Scott lab (SL stands for laboratory acronym). The laboratory has been employed by the Kenyan government since the 1930s, and the two varieties are two of the 40 planned varieties, which account for the majority of Kenyan high-quality coffee and are grown in large quantities in major producing areas.

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. SL34 is similar to SL28 in flavor, with a heavier, fuller and cleaner finish than SL28, except for the complex acidity and great sweetness of the finish. SL34 has French missionaries, bourbon, and more Tibica ancestry. Dou looks similar to SL28, but is more adaptable to sudden heavy rain. It is these two important varieties that lead us to the unique Kenyan style: strong acidity, rich taste and beautiful balance.

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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