Kenya AA FAQ Washed
Coffee Flavor
The flavors of coffee are derived from the breakdown of various nutrients in the green coffee beans during roasting. Heat causes these compounds to degrade into a variety of aromatic molecular structures, resulting in a wide spectrum of flavors. High-quality coffee beans naturally possess a rich aroma that evolves at different temperatures—high, medium, and low—offering a delightful and nuanced experience worth savoring.
Kenya AA FAQ Washed
Dried Plum, Plum Wine Aroma, Blackcurrant Finish, Full-Bodied with a Well-Balanced Sweet and Tart Acidity
Kenya is a prominent producer of East African specialty coffee, with a population of approximately 6 million engaged in the coffee industry, predominantly through smallholder farmers and cooperative societies. Kenyan coffee trees are primarily cultivated at altitudes between 1,400 meters and 2,000 meters, spanning regions including Ruiri, Thika, Kirinyaga, Mt. Kenya West, Nyeri, Kiambu, and Murang'a, with a focus on the foothills of Mt. Kenya and the Aberdare ranges. The main coffee-growing areas encircle Mount Kenya, each possessing its unique regional flavor profiles. For instance, the Nyeri region is renowned for its blackcurrant and prune flavors.
Many coffee-growing regions in Kenya strive to preserve their native forest ecosystems, protecting the natural gene pool and supporting the propagation of wild coffee varieties, thereby fostering diverse coffee trees. In 1930, the unique Kenyan coffee varieties SL28 and SL34 were developed and named by the Scott Laboratories. These varieties emerged in such a conducive environment, benefiting from the region’s commitment to maintaining a healthy and diverse coffee ecosystem.
Many coffee-growing regions in Kenya strive to preserve their native forest ecosystems, protecting the natural gene pool and supporting the propagation of wild coffee varieties, thereby fostering diverse coffee trees. In 1930, the unique Kenyan coffee varieties SL28 and SL34 were developed and named by the Scott Laboratories. These varieties emerged in such a conducive environment, benefiting from the region’s commitment to maintaining a healthy and diverse coffee ecosystem.
Arabica Coffee Variety – SL34
SL34 is an artificial hybrid variety derived from Bourbon in Kenya and Tanzania, developed alongside SL28. Both are well-known for their excellent flavor profiles. While Bourbon has a higher yield compared to Typica, it still has a two-year harvesting cycle, making it a relatively low-yield variety. SL28 and SL34 are iconic Kenyan coffee varieties developed and named by Scott Laboratories (SL) in the 1930s. SL28 carries the lineage of Bourbon, Mokka, and Typica. The original goal of developing SL28 was to produce a high-quality coffee variety that could resist pests and diseases. Although SL28's yield was not as abundant as anticipated, it gained recognition for its excellent sweetness, balance, and complex flavors, with distinctive notes of citrus and dried plum.
SL34, while similar in flavor to SL28, offers a richer and cleaner taste. It has Bourbon heritage and a stronger Typica lineage, making it better suited to withstand heavy rains and challenging weather conditions.
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Kenyan Coffee Grading
The most common bean size classifications are AA, AB, and PB. AA: Screen size 17 and 18/ AB: Screen size 15 and 16/
PB (Peaberry): A naturally occurring single round bean
FAQ (Fair to Average Quality) represents a good average quality grade.
This batch is classified as Fair Average Quality (FAQ).
(Coffee Processes)
The term "processing methods" refers to the process of transforming ripe red coffee cherries into dried green beans. Each method has its advantages and disadvantages, influenced by the natural environment and the specific needs of the coffee-producing region. As a result, different regions adopt the processing method most suited to their conditions. This batch uses Washed / Wet Processed processing methods, described below:
【Washed / Wet Processed】
Also known as the wet process, this method involves removing the skin and pulp of the coffee cherries before drying. The seeds are then fermented in water tanks to eliminate the remaining mucilage on their surface, followed by thorough washing and drying under sunlight or with mechanical dryers.
JUSTIN INTERNATIONAL FOOD ENTERPRISE CO., LTD.
Tel: +886-3-358-6611
1st Floor, No. 30, Lane 120, Daxing Road, Taoyuan District, Taoyuan City
▶This product is covered by a NT$10 million product liability insurance.
▶Food Industry Registration Number: F-165601955-00000-0
▶ Our company’s cupper is certified as a CQI International Coffee Quality Appraiser.
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