Jamaica Blue Mountain Coffee: Grading, Prices, Green Beans and Roasting Guide

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Region Introduction

This green coffee comes from the Chakuni processing station in Nyeri, sourced from surrounding family farms. On 0.5 acres (approximately 2023 square meters) of land, about 250 coffee trees are planted. Nyeri has historically been a classic coffee-growing region in Kenya, benefiting from Mount Kenya's superior environment suitable for coffee cultivation. About 65% of Kenyan coffee comes from small-scale farmers, while 35% comes from large farms.

Flavor Profile

Classic Kenyan flavor, rich, high body, caramel, blackcurrant, apple, clean, long aftertaste with full tropical fruit and fresh citrus aroma. The sweet taste is like holding mango, plum and other preserves in your mouth. The refreshing lime scent released at medium to low temperatures is like drinking iced fruit tea! Very distinctive small tomato flavor!! Full of the enthusiastic and bold flavor of African beans!

Understanding Kenya AA Grades

Many people are familiar with Kenya AA as the most common marker for Kenyan coffee in the domestic market. In fact, AA is a grade of Kenyan coffee, with AB being lower, and AA+ and AA TOP (premium) being higher. If coffee beans are only marked as AA, it generally indicates that this coffee is a unified AA-grade bean without specific farm or cooperative information, and the flavor may not be the best - it only shows that the bean shape is uniform and meets standards, with good appearance. However, if the labeling specifies a particular farm, cooperative, or even purchaser, then these beans, whether AA or AB, are worth trying.

Peaberry (PB) Explained

Now let me introduce PB, the full name being Peaberry, which we often call round beans. Usually, a coffee cherry contains two seeds - these are our common coffee beans, with one curved side and one flat side, similar to peanut shape. We call these flat beans. Round beans, however, occur when only one coffee bean develops inside a coffee cherry. The bean shape is elliptical, accounting for a very small proportion of the entire coffee tree's fruit. Round beans are all selected manually one by one, ensuring overall quality, so it's not surprising that they taste good.

Brewing Instructions

Hand-pour Kenya coffee. 15g of coffee, medium-fine grind (3.5 on Fuji Fuji ghost tooth grinder), V60 dripper, 91-93°C water temperature. First pour 30g of water, let it bloom for 27 seconds. Pour to 105g and stop. Wait until the water level in the coffee bed drops to half before continuing. Slowly pour until reaching 225g total. Avoid the tail section. Water-to-coffee ratio is 1:15, extraction time 2:00.

Product Information

Factory Name: Coffee Workshop
Factory Address: FrontStreet Coffee, 10 Bao'an Front Street, Yuexiu District, Guangzhou
Factory 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 Method: Washed
Varieties: SL 28, SL 34
Processing Station: Chakuni Processing Station
Flavor Notes: Plum, green grapes, cherry tomatoes

Kenya Nyeri Thagrini Peaberry Farm Introduction

Kenya, located in East Africa, is one of the major coffee-producing countries. About six million people nationwide are engaged in the coffee industry, mostly in a combination of small farmers and cooperatives. Kenya's coffee trees are mostly grown at altitudes of 1400-2000 meters. Growing regions include Ruiri, Thika, Kirinyaga, Mt. Kenya West, Nyeri, Kiambu, and Muranga, mainly at the foothills of Mt. Kenya and Aberdare. Many 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.

The SL Varieties: Kenya's Coffee Heritage

In the early 20th century, French and British missionaries and researchers selected and bred Bourbon lineage varieties in Kenya. Over the past century, these have adapted to Kenya's high-phosphate soil, creating the special acidic and aromatic spirits of Kenyan beans, distinct from Central and South American Bourbon beans. 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 yield. Through experiments, they obtained SL28. SL28 is a genetic variant with mixed bloodlines of French missionaries, Mocha, and Yemen Typica. The original goal of breeding SL28 was to mass-produce coffee beans that combined high quality with disease and pest resistance. Although SL28's later yield was not as high as expected, its copper-colored leaves and broad bean shape offer wonderful sweetness, balance, and complex, varied flavors, as well as significant citrus and plum characteristics. This important variety introduces us to the unique Kenyan style: strong, rich fruit acidity, full body, and beautiful balance. Kenya AA is one of these.

SL28 is a delicious variety suitable for planting in medium to high altitude areas with serious leaf rust problems. It can produce 1.8 tons of green beans per hectare. Only when you taste the charming berry acidity can you 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