The Story and Origins of Kenya AA Grade Karinga Kirinyaga Kabare Konyu Premium Coffee Beans

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In 1930, the unique Kenyan varieties SL28 and SL34, cultivated and named by "Scott Laboratories," were born in this favorable environment.

According to the botanists at the SL laboratory, SL28 and SL34 are genetic variants. Among them, SL28 possesses a mixed lineage of French Mission, Mocha, and Yemeni Typica. The original goal of cultivating SL28 was to mass-produce coffee beans that combined high quality with resistance to diseases and pests.

Although the yield of SL28 later did not meet expectations of mass production, its copper-colored leaves and broad bean-shaped beans offer wonderful sweetness, balance, and complex, varied flavors, as well as distinctive grapefruit and dark plum characteristics. Meanwhile, SL34 has similar flavors to SL28—besides complex, varied acidity and a wonderful sweet finish, it has a heavier, richer, and cleaner mouthfeel than SL28. SL34 possesses French Mission, Bourbon, and more Typica lineage. Its bean appearance is similar to SL28, but it adapts better to sudden heavy rains. It is these two important varieties that lead us to understand the unique Kenyan style: intense, rich fruit acidity, rich mouthfeel, and beautiful balance.

Pour-over Kongyu: 15g powder, medium-fine grind (Fuji Fuji ghost tooth blade 3.5 grind), V60 filter cup, 91-93°C water temperature. First infusion with 30g water, let bloom for 27 seconds. Infuse to 105g water, wait until the powder bed water level drops to half, then continue slow infusion until 225g water. Avoid the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Coffee Information

• Country: Kenya
• Grade: AA
• Region: Kirinyaga region
• Altitude: 1550-1750 meters
• Soil: Red phosphorus soil
• Processing: Kenyan double-washed processing method
• Varieties: SL 28, SL 34
• Processing Station: Kongyu Processing Station
• Producer: Kabare Cooperative Society
• Flavor Notes: Grapefruit green tea, citrus, raspberry black plum

Kenyan Coffee Overview

Located in East Africa, Kenya is one of the major coffee-producing countries, with approximately six million people nationwide engaged in the coffee industry, mostly in the form of small farmers and cooperatives.

Kenya's coffee trees are mostly grown at altitudes of 1400-2000 meters, with growing areas including Ruiri, Thika, Kirinyaga, Mt. Kenya West, Nyeri, Kiambu, and Muranga, primarily on the foothills of Mt. Kenya and Aberdare.

In Kenya, many growing regions strive to preserve native forest ecosystems, protect natural gene banks, support the reproduction of wild coffee varieties, and nurture diverse coffee trees.

Flavor Profile

Strong lemon and plum dry and wet aromas. When light-roasted and sipped, it reveals amazing aromas of flowers and lemon, along with the sweet and sour juiciness of grapefruit green tea and citrus juice. Slightly increasing the roast level immediately brings out various flavors of honey and raspberry black plum. The aftertaste features the pleasant sweet and sour taste of green tea.

This Kenyan coffee comes from the Kongyu Processing Station of the Kabare Cooperative Society in Kenya's Kirinyaga region. Using the Kenyan double-washed processing method, it grows on the eastern slopes of the Kenyan mountains in the Manyatta-Embu County at 1550-1750 meters altitude. The varieties are the classic Kenyan SL28 and SL34. Combined with the large day-night temperature differences and Kenya's red phosphorus soil, sweetness and acidity become the main flavor profile of this Kenyan coffee.

The fresh coffee cherries of this Kongyu AA batch are picked and processed by 250 farmers from the Kongyu Processing Station under the Kabare Farmers Cooperative Society. After being pulped, fermented, and washed with water from the nearby Kongyu River, the coffee is placed on African drying beds for drying. Each harvesting season, farmers will process nearly 300 tons of fresh coffee cherries. After processing is completed, the coffee will participate in the weekly coffee auction held every Wednesday in Nairobi. Once selected by a licensed exporter, it will be shipped to consumer markets worldwide.

Tasting Experience

In every previous Kenyan coffee, we particularly enjoyed pursuing those angular, powerful fruit acids. However, this Kenyan coffee made me feel gentleness, like facing the sea with a gentle breeze blowing.

Product Information

• Brand: FrontStreet Coffee (FrontStreet Coffee)
• Address: 10 Bao'an Front Street, Yuexiu District, Guangzhou - FrontStreet Coffee (FrontStreet Coffee)
• 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
• Coffee Type: Other
• Roast Degree: Light roast

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473