Kenya Nyeri Region TOP PB Pearl Bean Specialty Coffee Origin Development History and Cultural Introduction

Origin Introduction

These green coffee beans come from the Chikunya Processing Station in Nyeri, sourced from surrounding family farms. On a 0.5-acre (approximately 2,023 square meters) plot of land, about 250 coffee trees are planted. Nyeri has historically been a classic coffee-producing region in Kenya, benefiting from Mount Kenya's favorable environment for coffee cultivation. Approximately 65% of Kenyan coffee comes from small-scale farmers, while about 35% comes from large plantations.

Flavor Profile

Classic Kenyan flavor - rich, with high body, caramel, blackcurrant, and apple notes. Pure, with a long aftertaste full of tropical fruit and fresh citrus aromas. The sweet taste is like holding mango, plum, and other preserved fruits in your mouth. At medium to low temperatures, the refreshing aroma of lime emerges, making it feel like drinking iced fruit tea! Very distinctive cherry tomato flavor! Full of the passionate and bold flavor characteristic of African beans!

Product Information

Factory: Coffee Workshop
Address: FrontStreet Coffee, 10 Bao'an Qianjie Street, Yuexiu District, Guangzhou
Contact: 020-38364473
Shelf Life: 90 days
Net Weight: 227g
Packaging: Bulk coffee beans
Roast Level: Roasted coffee beans
Sugar Content: Sugar-free
Origin: Kenya
Roast Degree: Light roast

Kenya Nyeri Gaturiri Peaberry

Country: Kenya
Grade: TOP PB
Region: Nyeri
Roast Level: Light roast
Processing: Washed
Varieties: SL 28, SL 34
Processing Station: Chikunya Processing Station
Flavor: Plum, green grape, cherry tomato

Kenya Nyeri Thagrini Peaberry Farm Introduction

Located in East Africa, Kenya is one of the major coffee-producing countries, with approximately 6 million people engaged in the coffee industry, mostly in the form of small farmers and cooperatives. Kenya's coffee trees are mostly grown at altitudes between 1,400-2,000 meters, with growing regions including Ruiri, Thika, Kirinyaga, Mt. Kenya West, Nyeri, Kiambu, and Muranga, primarily on the foothills of Mt. Kenya and Aberdare. Many coffee regions in Kenya strive to preserve native forest ecosystems, protect natural gene banks, support the propagation of wild coffee varieties, and nurture diverse coffee trees.

These are direct descendants of Bourbon, selected and cultivated in Kenya by French and British missionaries and researchers in the early 20th century. Over the past century, they have adapted to Kenya's high-phosphate soil, developing the unique acidic fragrance that characterizes Kenyan beans, distinguishing them from Central and South American Bourbon varieties. This Kenyan native variety was created in 1930 by Scott Laboratories, abbreviated as SL. Agronomists wanted to find a Bourbon variety resistant to diseases and pests with high yields, and through experimentation, they obtained SL28. SL28 is a genetic variant with mixed lineage from French missionaries, Mocha, and Yemen Typica. The original goal of cultivating SL28 was to mass-produce coffee beans that were both high-quality and disease-resistant. Although SL28's yield later did not meet expectations, its copper-colored leaves and broad bean shape offer wonderful sweetness, balance, and complex, varied flavors, along with distinctive citrus and plum characteristics. This important variety introduces us to the unique Kenyan style: intense, rich fruit acidity, full body, and beautiful balance. Kenya AA is one such example.

SL28 is a delicious variety, suitable for growing in medium to high-altitude areas where leaf rust is not severe, yielding 1.8 tons of green beans per hectare. Only when tasting the charming plum-like acidity can one truly appreciate Kenya's national treasure.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473