Introduction of coffee producing areas in Kenya: a brief introduction to the cultivation of Berman Manor in the central mountain area of Nyeri

Coffee trees in Kenya are mostly planted at 1400 m-2000 m above sea level, and the growing areas include Ruiri, Thika, Kirinyaga and Mt. Kenya West, Nyeri, Kiambu and Muranga. Mainly in the foothills of Mt.Kenya and Aberdare.

The high concentration of phosphoric acid soil in Kenya gives birth to the special sour spirit of Kenyan beans, which is different from bourbon beans in Central and South America. This Kenyan native species was created by Scott Laboratories in 1930, known as SL for short. Agronomists wanted to find a kind of bourbon with high yield and resistance to diseases and insect pests, and obtained SL28 through experiments. SL28 is a genetic variant with a mixed pedigree of French missionaries, mochas and Yementibica. The original goal of breeding SL28 was to mass-produce coffee beans with high quality and resistance to diseases and insect pests. Although the output of SL28 was not as large as expected, the copper leaf color and broad bean-shaped beans have great sweetness, balance and complex flavor, as well as remarkable citrus and black plum characteristics. This important variety leads us to the unique Kenyan style: strong acidity, rich taste and beautiful balance. Kenya's AA is one of the "Kenyan" countries located in East Africa, which is one of the major coffee producing countries. More than 6 million people in the country are engaged in the coffee industry, mostly in the form of a combination of small farmers and cooperatives. There are many producing areas in Kenya that strive to preserve the native forest ecosystem, protect the natural gene pool, support the reproduction of wild coffee varieties and breed a variety of coffee trees. A bourbon line screened and cultivated by French and British missionaries and researchers in Kenya at the beginning of the 20th century. Over the past hundred years, it has adapted to the high concentration of phosphoric acid soil in Kenya, giving birth to the special sour elves of Kenyan beans, which is different from bourbon beans in Central and South America.