Introduction to the characteristics of high-quality coffee beans in the producing area of coffee flavor varieties in Jinchu Valley, Kenya

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.

According to botanists in SL laboratory, SL28 and SL34 are genetic variants. Among them, SL28 has a mixed pedigree of French missionaries, mochas and Yemens Tibica. The goal of cultivating SL28 was to mass produce coffee beans with high quality and resistance to diseases and insect pests.

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 remarkable citrus and 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.

Coffee growing area in Kenya

The coffee producing areas in Kenya are mainly concentrated in the plateau areas represented by Mount Mt.Kenya. Tropical climate, acid red volcanic soil provides a natural and suitable growth environment for coffee. The seven major producing areas are the most famous, including Nieri, Sika, Chiambu, Geliniya, Ruiru, Mulanga and the western side of Mount Kenya. The major producing areas such as Nyeri and Ruiru in the middle of Kenya have obvious and charming fruit acidity, because Kenyan coffee is mostly from small coffee farmers, grown in a variety of different environments, and encounter different climate and rainfall every year, bringing a variety of distinct and unique personalities. Take the AAPlus grade "KenyaAA+Samburu" as an example, the Samburu in 2001 has a strong aroma of black plum, the acidity is not high, and the taste is strong. The newly harvested Samburu in the winter of 2002 presents a completely different flavor, mulberry and green plum, with a little Nanyang spice (Spicy) flavor, after drinking, the aftertaste has the sweetness of green tea, the acidity is slightly higher than the year before, the taste is still strong. The common Kenyan taste is not strong, but it has a bright fruit flavor, some spicy and some red wine, accounting for 55% of Kenya's total coffee production (40% of the manor) is run by numerous small operators. Seeing that coffee is absolutely profitable, these small operators continue to increase the need for agronomy and the development of high-quality coffee tree species, thus greatly promoting the development of coffee in Kenya.

To ensure that only ripe coffee fruits are picked, people must tour the forest about seven times. After they harvest the coffee, they first send the coffee beans to the cooperative cleaning station, where the sun-dried coffee is sent to the cooperative in the form of "parchment coffee beans" (that is, coffee beans covered with endocarp) ("parchment coffee" is the last state of coffee beans before peeling).