Features
Seed Type:SL28, SL34, Ruiru 11
Tasting Notes:Toffee, lemon, almond,
Aroma (Smell):Toffee, lemon, almond,
Body:Medium
Altitude:1400m
Harvest Period:November - December
Processing:Washed
Acidity:Medium
Drinking:The almond flavor is quite evident at the first sip, and after two or three sips, the lemon flavor becomes evident, creating a captivating flavor. You'll want to take the next sip before the taste fades. It has a very creamy and soft drink, with a smooth finish. A pleasant aftertaste 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 also 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 commercial development occurring between 1000 and 1100. Coffee arrived in Kenya in 1893, during the French colonial era. Therefore, the coffee varieties grown in Kenya are quite different from those in Ethiopia. While production in Ethiopia is based on the Arabica variety, known as Typica, and its thousands of varieties, Kenya boasts a significant production of Bourbon varieties.
It's important to remember that Bourbon is not to be confused with whiskey production. Bourbon coffee beans are named after the French Reunion Islands (formerly the Bourbon Islands) because they were first discovered, and the Bourbon variety is produced in most of the equatorial countries that came under French colonial rule during the colonial era.
Today, approximately 50 of coffee production in Kenya is provided by smallholder producers and farms. The Kenyan government, which also focuses on the female workforce, supports women's employment in the coffee sector.
More 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 imported from the Bourbon Islands have experienced productivity problems over time. When rust, a major enemy of coffee trees, began to develop and increase, coffee improvement efforts were initiated. Studies conducted by Scott Agricultural Laboratories (now National Agricultural Laboratories, NARL) are genetically altering Bourbon-type coffee to be more resistant to diseases and increase productivity. Because these types of beans undergo genetic modification, they are designated not as Bourbon, but 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-yielding, is a disease-resistant bean. It was created by incorporating genes from Mocha and Yemen beans into 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 a highly productive variety that is 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.
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