What is the difference between Kenyan coffee bean varieties and Kenyan coffee flavor characteristics?
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Description of the taste characteristics of Qianjie-Kenyan coffee
Kenya and Kenya are actually one country, but they have different names due to different translations between the mainland and Hong Kong and Taiwan.
Kenyan coffee is famous for its sour flavor. Kenya and Ethiopia are very similar geographically, but the Kenyan coffee variety was not introduced from Ethiopia, but from the French island of Bourbon by missionaries in 1893, so the Kenyan coffee variety is actually bourbon.
Scott Laboratory is a world-renowned laboratory. In the 1950s, two bourbon hybrids, SL-28 and SL-34, were selected after many experiments. It has become a coffee variety that has been recognized by the coffee industry for the first time, breaking the myth that only natural varieties are the best. And "SL" means short for Scott Lab, and these two selected coffee varieties eventually became the star varieties of Kenyan coffee and Kenya's coffee trump card.
The Kenyan government attaches great importance to the cultivation of coffee, and the output and quality of coffee are among the top in Africa and even in the world. Kenyan caffeine is well fertilized and carefully taken care of, which does not show that Ethiopian coffee has wild and rich flower and fruit aromas. Kenyan coffee tastes clean and its acidity is very pure. and accompanied by raspberry, orange peel, grapefruit, virgin fruit and other sweet and sour flavor
In Kenya, in addition to growing excellent Arabica varieties, there are also Robusta varieties at lower elevations, but most of the robusta coffee is grown and produced in western Kenya.
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