Origin of Kenyan Coffee Beans - Introduction to Flavor Characteristics

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FrontStreet Coffee - Introduction to Kenyan Coffee Growing Region Characteristics

Regarding the characteristics of Kenyan coffee, those who have tried it are undoubtedly captivated. As Africa's second-largest coffee producer, Kenya stands out not only in production volume but also in superior quality, which is why many people hold such a deep appreciation for Kenyan coffee.

The varieties cultivated in Kenya are SL28 and SL34. These two varieties are Kenya's primary cultivated types and also the finest quality among Kenyan varieties. These two varieties were selectively bred by Kenya's Scott Laboratories, combined with Kenya's unique high-phosphorus soil, which gives these varieties distinctive fruit flavors such as citrus, black plum, and berries, along with full and bright fruit acidity.

Kenyan coffee offers complex and rich flavors, with pleasant and intense aromas. Its distinct fruitiness and pronounced fruit acidity make it the choice for coffee enthusiasts who love acidity.

When it comes to Kenyan growing regions, there are seven famous areas: Thika, Nyeri, Ruiru, Muranga, Kiambu, Kirinyaga, and the western side of Mount Kenya. These seven regions are primarily where Kenya's specialty coffee is produced, guaranteeing the quality of Kenyan coffee.

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