Kenny Coffee beans have excellent Chemical response to Kenyan Coffee products SL34 and SL28

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Front Street-Kenny Coffee

Coffee insiders do not regard Kenny Coffee as one of its favorite products. It has a wonderful taste, satisfying aroma, acidity, fine grains and a good fruity taste.

Kenny coffee grades are divided into seven grades according to the size of coffee beans and six grades according to taste. Kenny's best coffee grade is bean-shaped berries coffee (PB), followed by AA++, AA+, AA, AB and so on. High-quality coffee raw beans are shiny, delicious and slightly fragrant. "Kenny AA" is particularly popular in taste.

Kenny coffee has a slightly sour, thick aroma, and the raw beans are small and gray in color. Kenyan coffee beans are water-washed Arabica beans, under the name (Kenyan Arabica). Especially in Britain, Kenyan coffee has surpassed Costa Rican coffee to become one of the most popular coffee.

In Kenyan, the common species SL28, SL34, French missionary Bourbon and Quan Yi 11.

SL-28 & SL-34

As early as in the 1930s, Scott Labs was commissioned by the Kenyan government to export varieties from United Nations countries. after changing their names one by one, they got the most SL-28 and SL-34, all of which originated from Bourbon, and SL-34 can grow in areas with lower elevations.

SL28 varieties have a mixed blood system of French missionaries, mochas and pickups. The goal of the initial cultivation of SL28 is to produce a large number of coffee beans that are both high-quality and disease-resistant.

Since then, the output of SL28 has not been as large as expected, but the green color and green beans have a great sense of sweetness, balance and changing taste, as well as the characteristics of citrus and plum.

The taste of SL34 is similar to that of SL28. Except for the changeable acidity and great sweet finish, the taste of SL28 is heavy, melancholy and dry. SL34 has French missionaries, bourbon, and more pickup blood. The appearance of beans is similar to that of SL28, and they are better able to cope with sudden heavy rain.

It was revealed in hindsight that the former had a high taste, usually with blackcurrant-like acidity and exuberant aromas, while the latter was slightly slightly mild, but also had an eye-catching fruit taste. At present, these products account for 90% of Kenny's output, making them the representative of Kenny's coffee.

French missionaries introduced several kinds of bourbon into Kenyan plants around 1892-1893. This native bourbon species is known as renchMission Varietal, which avoids the improvement of scientific methods and retains the original flavor of bourbon in the process of planting.

Ruiru 11: the hybrid species developed by Kenny in 1985, which produces a small amount of mixed blood. So far, none of the varieties of Arabica and coarse beans can be regarded as boutique coffee, so there is no such category in many suppliers that make new roasts of boutique coffee, such as fresh. However, many even imported specialty coffee suppliers mix these mixed beans with Blend in order to reduce costs. From the abrupt changes in the above genes (whether natural or scientific products), the taste has a lot to do with specific geographical conditions.

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