Kenya Simba Washing Station Washed AACoffee Bean Intro:

Coffee growing region

Kenyan coffee The beans' several famous growing regions are all located around Mount Kenya in central Kenya, such as Nyeri, Kirinyaga, Murang'a, Embu, and Laikipia.

While Bungoma is located in northwestern Kenya, near Mount Elgon, close to Uganda (one of Africa’s major coffee-producing countries). The Bungoma region has long been known for sugarcane cultivation, but due to outdated sugar industry facilities and heavy corporate debt, locals have decided to explore a new industry—coffee—gradually becoming a competitor to the well-known coffee-growing regions in central Kenya.

Variety

The variety of Kenya Simba Washing Station Washed AA is SL28 and SL34, and the classic flavors of Kenyan coffee are inseparable from these two varieties.

SL stands for Scott Labs, or Scott Laboratories. In the 1930s, Scott Labs was commissioned by the Kenyan government to conduct research on coffee breeding and classification, aiming to find varieties that could adapt to Kenya’s terroir, be suitable for large-scale planting, and possess commercial value.

This organization was active from the 1930s to the 1960s and has now been renamed the “Kenya National Agricultural Research Laboratories,” abbreviated as “NARL.”

SL-28 and SL-34 are two of the many research outcomes. SL34 shares similar flavors with SL28—complex and varied acidity, and excellent sweet aftertaste.

Among them, SL34 has a heavier and richer taste than SL28, as well as being cleaner. SL34 has lineage from French Mission, Bourbon, and more Typica, and its beans also look similar to SL28, but it can better withstand sudden heavy rains.

These two important varieties are what introduce us to the unique Kenyan style: strong and rich fruit acidity, bold flavor, and beautiful balance.

Processing method

The processing method of this Kenya Simba Washing Station coffee bean is washed process.

The Kenyan-style washed process adopts a repeated fermentation and washing cycle. On the day of harvest, the highest-quality coffee cherries are selected, depulped, and fermented for 24 hours, then washed with clean river water after 24 hours.

Then, it is fermented again in clean river water for 24 hours and washed, repeating this cycle three times for a total of 72 hours, hence it is called the Kenyan 72-hour fermentation washed process, abbreviated as K72.

This processing method allows the coffee beans to ferment at low temperatures for a long time, resulting in a brighter, cleaner, yet fuller flavor in the beans.

Roast curve

Agtron surface color value is 75.8, core color value is 87