Hand Brew Pour-Over Parameters for Kenya Thiririka TOP PB Grade Peaberry Specialty Coffee Beans

Pour-Over Kenya Brewing Method

Kenyan peaberry rewards a patient, controlled pour. Use 15 g of coffee ground medium-fine (Fuji ghost-tooth burr grinder setting 3.5) in a V60 dripper, with water at 91–93°C. Begin with a 30 g bloom for 27 seconds. Pour up to 105 g and pause. Once the water level has fallen halfway, pour slowly until the scale reads 225 g, stopping before the tail end of the extraction. The brew ratio is 1:15, and total extraction time is 2:00.

Product Information

Manufacturer: FrontStreet Coffee
Shelf life: 90 days
Net weight: 227 g
Packaging: Bulk coffee beans
Type: Roasted coffee beans
Sugar content: Sugar-free
Origin: Kenya
Roast level: Light roast

Kenya Nyeri Thiririka Peaberry

Country: Kenya

Grade: TOP PB

Region: Nyeri

Roast Level: Light roast

Processing Method: Washed

Varieties: SL 28, SL 34

Processing Station: Chakuni Processing Station

Flavor Notes: Dark plum, green grapes, cherry tomatoes

Kenya Nyeri Thiririka Peaberry Farm Introduction

Kenya is one of East Africa's major coffee-producing countries, with roughly six million people working in the coffee industry, most of them smallholders or members of cooperatives. Kenyan coffee trees are grown mainly at altitudes of 1,400–2,000 m, across regions such as Ruiri, Thika, Kirinyaga, Mt. Kenya West, Nyeri, Kiambu and Muranga, largely on the foothills of Mount Kenya and the Aberdare Range. Many Kenyan growing regions work to preserve native forest ecosystems, protect natural gene banks, support the propagation of wild coffee varieties and nurture diverse coffee trees.

SL28 and SL34 were selected and bred in the early 20th century by French and British missionaries and researchers working in Kenya, and they descend directly from Bourbon. Over the past century they have adapted to Kenya's high-phosphate soils, developing the distinctive acidic fragrance that sets Kenyan beans apart from the Bourbon coffees of Central and South America. This Kenyan native variety was created in 1930 by Scott Laboratories, abbreviated as SL. Agronomists set out to find a Bourbon variety that resisted disease and pests while delivering high yields, and their experiments produced SL28. Genetically, SL28 is a mixed-heritage variant drawing on French missionary, Mocha and Yemeni Typica material. The original aim was to mass-produce beans that combined high quality with disease and pest resistance. Although SL28's yield later fell short of expectations, its copper-colored leaves and broad bean shape deliver remarkable sweetness, balance and complexity, along with its signature citrus and dark plum character. This important variety is what introduced the world to the Kenyan style: forceful, fruit-forward acidity, full body and beautiful balance. Kenya AA is a fine example.

SL28 performs best in medium to high altitude areas where leaf rust disease is not severe, yielding 1.8 tons of green beans per hectare. Only when you taste that charming plum-like acidity do you truly understand why Kenya treats this variety as a national treasure.

Region Introduction

These green beans come from the Chakuni Processing Station in Nyeri, supplied by surrounding family farms, each with roughly 250 coffee trees planted on 0.5 acres (about 2,023 square meters) of land. Nyeri is a classic Kenyan coffee region, and it benefits from the environment Mount Kenya provides for coffee cultivation. About 65% of Kenyan coffee comes from small-scale farmers, while about 35% comes from large estates.

Flavor Profile

This is classic Kenya in the cup: rich, full-bodied and layered with caramel, blackcurrant and apple, clean and long on the finish. Abundant tropical fruit and fresh citrus aromas lead into a sweetness that recalls mango and plum preserves. As the cup cools, a refreshing lime aroma emerges, like drinking iced fruit tea. The cherry tomato note is unmistakable, and the whole cup is charged with the bold, passionate character that defines African beans.

FrontStreet Coffee Recommendation

If the bright, high-toned acidity of Kenyan peaberry is what pulls you in, FrontStreet Coffee's Kenya Small Tomato is a natural next step. It is a Kenyan specialty washed lot from the Thika region, grown at 1,550–1,750 m from the classic SL28 and SL34 varieties, with plump, rounded beans. FrontStreet uses Kenya's signature 72-hour double washed fermentation to draw out fruit aroma while keeping the cup clean, then roasts light to preserve the lively acidity and layered fruit.

On the nose you get concentrated sun-dried cherry tomato and florals. In the cup, expect clear cherry tomato and smoked plum, an acidity that is bright and solid rather than sharp, and a mid-palate full of sweet pear and black plum. The finish is clean and long, with brown sugar sweetness and a faint green tea note. The balance of sweet and tart is precise, and the resulting cup is instantly recognizable.

Kenya's dense, high-grown beans suit a V60 well. Because the acidity is delicate, pour gently and keep the bed even rather than agitating hard. A medium-fine grind and a slow, steady center pour will protect the fruit while still pulling out the caramel sweetness. If you enjoy floral, fruit-driven cups more broadly, FrontStreet's Yirgacheffe Gutingting, Huakui, Strawberry Candy and Mozart lots are all built for the V60 and share that same clarity and lift.