Introduction of Kenyan coffee beans with rich taste and beautiful balance

Kenya, located in East Africa, is one of the major coffee producing countries, with more than six million people engaged in the coffee industry, mostly in the form of a combination of small farmers and cooperatives. Coffee trees in Kenya are mostly grown at altitudes of 1400 m to 2000 m and grow in areas including Ruiri, Thika, Kirinyaga, Mt. Kenya West, Nyeri, Kiambu and Muranga. It is dominated by the foothills of Mt.Kenya and Aberdare. Many regions in Kenya strive to preserve native forest ecosystems, protect natural gene pools, support the reproduction of wild coffee varieties, and breed diverse coffee trees. Bourbon descendants selected and cultivated by French and British missionaries and researchers in Kenya in the early 20th century. For centuries, Kenya has adapted to high concentrations of phosphoric acid soil, breeding Kenya bean special sour fragrance spirit, different from the Bourbon bean in Central and South America. This Kenyan native species was created in 1930 by Scott Laboratories and is known simply as SL. Agronomists wanted to find a pest-resistant and high-yield bourbon, and they got SL28 through experiments. SL28 is a genetic variant with a mixed lineage of French missionaries, mocha, and Yeomen tibica. SL28 was originally bred to produce high-quality, disease-resistant coffee beans in large quantities. Although SL28 did not yield as much as expected, the copper-leaf color and bean-like beans had great sweetness, balance and complexity, with notable citrus and dark plum characters. This important variety introduces us to the unique Kenyan style: intense and rich acidity, rich taste and beautiful balance. Kenya AA is one of them.