Features
Seed Type:SL28, SL34, Ruiru 11
Tasting Notes:Toffee, lemon, almond,
Aroma (Smell):Toffee, lemon, almond,
Body:Medium
Altitude:1400m
Harvesting Period:November - December
Processing:Washed
Acidity:Medium
Taste:At the first sip, the almond flavor is quite noticeable. After two or three sips, the lemon flavor makes its presence felt, which then creates a captivating taste. You'll want to take the next sip before the flavor fades. It has a very creamy and soft taste, with a smooth finish. After a sip, a pleasant taste remains on the front of the tongue and the back of the palate.
Kenya is a neighbor of Ethiopia, the homeland of coffee. Located in the southwest of the African continent, it possesses the fertile lands necessary for coffee production. Despite this, coffee production in Kenya began almost 1,000 years later than in Ethiopia. We know that coffee was first discovered in Ethiopia around 850 AD, with its commercial development occurring between 1000 and 1100. Coffee arrived in Kenya in 1893, during the French colonial period. Therefore, the coffee varieties grown in Kenya are quite different from those in Ethiopia. While production in Ethiopia is based on the Arabica type of beans, known as Typica, and its thousands of varieties, Kenya boasts a high production of Bourbon varietal coffees.
When it comes to Bourbon, it's important to remember that it shouldn't be confused with whiskey production. Bourbon coffee beans are named after the French Reunion Islands (formerly the Bourbon Islands), and the Bourbon variety is produced in most of the equatorial belt countries that came under French colonial rule.
Today, approximately 50 of coffee production in Kenya is provided by small producers and farms. The Kenyan government, which also focuses on female labor, supports women's employment in the coffee sector.
Detailed Information
When you look at the bean types that make up this coffee package, you'll notice SL28, SL34, and Ruiru 11. Although Kenya has suitable soil for coffee, the beans brought from the Bourbon Islands have experienced productivity problems over time. When rust, an enemy of coffee trees, began to appear and increase, coffee improvement efforts were initiated. Through studies conducted by Scott Agricultural Laboratories (now National Agricultural Laboratories, NARL), Bourbon-type coffee is being genetically modified to resist diseases and increase productivity. Because these beans undergo genetic modification, they are not designated as Bourbon, but rather with the prefix SL (Scott Labs) and a code.
SL-28, on the other hand, was developed in Tanganyika (now Tanzania) and began production in Kenya in 1931. SL-28 offers very high tasting quality and, although low in productivity, is a disease-resistant bean. It was created by combining the genes of Mocha and Yemen beans with the Bourbon variety.
SL-34 is a mutation derived from French plantings in the Loresho production area of Kabete, Kenya. It has broad, bronze-tipped leaves. It is highly productive and resistant to both excessive rainfall and variable weather conditions.
Ruiru11, on the other hand, was a later-growing variety than SL-34 and SL28. Studies began in the 1970s and concluded in 1985. While Ruiru's initial testing was between the Hibrido de Timor and Rume Sudan varieties, SL28 and SL34 genes were added through backcrossing to ensure high tasting quality in subsequent generations, resulting in a variety highly resistant to berry disease and rust. It also offers an increased variety for farmers because it allows for early planting and harvest.