Kenya SL28 and Kenya SL34: a bourbon line screened and cultivated by French and English 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 flavor of Kenya beans, which is different from bourbon beans in Central and South America. The top Kenya coffee comes from these two excellent strains. However, the transplant to Asia has lost its flavor and can not show the characteristics of Kenya beans.
Selected from-Coffee Science
