Kenya Iri TOP Grade PB Peaberry Specialty Coffee Beans: Varieties, Brand Recommendations and Estates

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Located in East Africa, Kenya is one of the major coffee-producing countries, with approximately six million people engaged in the coffee industry nationwide, mostly in the form of small farmers and cooperatives. Kenya's coffee trees are mostly grown at altitudes of 1400-2000 meters, with growing regions including Ruiri, Thika, Kirinyaga, Mt. Kenya West, Nyeri, Kiambu, and Muranga. Primarily on the foothills of Mt. Kenya and Aberdare. In Kenya, many production areas strive to preserve native forest ecosystems, protect natural gene banks, support the reproduction of wild coffee varieties, and nurture diverse coffee trees.

Regional Introduction

This green bean comes from the Chakuni processing plant in Nyeri, produced from surrounding family farms. On a 0.5-acre (approximately 2023 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 superior environment suitable for coffee growth. Most Kenyan coffee comes from small-scale farmers (about 65%), with large farms accounting for about 35%.

Flavor Profile

Classic Kenyan flavor - rich, high body, caramel, blackcurrant, apple, clean, and long aftertaste. Rich tropical fruits and fresh citrus aroma, with a sweet taste that feels like holding mango, plum, and other preserves in your mouth. At medium to low temperatures, it emits a refreshing lime scent, like drinking frozen fruit tea! Very distinctive cherry tomato flavor!! Full of the passionate and bold flavor characteristic of African beans!

Many people are familiar with Kenya AA, which is the most common标志 of Kenyan coffee in domestic markets. Actually, AA is a grade of Kenyan coffee, with lower grades including AB, and above it are AA+ and AA TOP (premium). If coffee beans are only marked as AA, it generally only indicates that this coffee is unified AA grade, without specific farms or cooperatives, and the flavor may not be the best, only showing that its bean shape meets standards and has good appearance. However, if specific farms, cooperatives, or even purchasers are marked on the label, then whether this bean is AA or AB, it's worth trying.

Now let me introduce PB, the full name Peaberry, which we often call round beans. Usually, a coffee cherry contains two seeds - these are our common coffee beans, with one side curved and one side flat, similar to peanut shape, which we call flat beans. Round beans, on the other hand, have only one coffee bean in a coffee cherry, with the bean shape being elliptical. They account for a very small proportion of all fruits on a coffee tree. Round beans are all selected one by one by hand, so their overall quality is guaranteed, making it no surprise that they taste good.

Hand Brew Method

Hand-brewed Kenyan. 15g of powder, medium-fine grind (Fuji ghost tooth blade 3.5 grind), V60 dripper, water temperature 91-93°C. First pour 30g of water, let it bloom for 27 seconds, then pour to 105g and stop pouring. Wait until the water level in the coffee bed drops to half, then continue pouring slowly until reaching 225g. Avoid the tail section. Water-to-powder ratio is 1:15, extraction time 2:00.

Manufacturer: Coffee Workshop
Address: No. 10 Bao'an Front Street, Yuexiu District, Guangzhou, FrontStreet Coffee
Manufacturer Contact: 020-38364473
Shelf Life: 90 days
Net Content: 227g
Packaging Method: Bulk coffee beans
Roast Level: Roasted coffee beans
Contains Sugar: 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 Plant: Chakuni Processing Plant
Flavor: Dark plum, green grapes, cherry tomatoes

Kenya Nyeri Thagrini Peaberry Farm Introduction

In the early 20th century, French and British missionaries and researchers selected and cultivated direct descendants of Bourbon in Kenya. Over the past century, these have adapted to Kenya's high-phosphorus soil, nurturing the special acidic fragrance spirit of Kenyan beans, different from Bourbon beans in Central and South America. 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, and obtained SL28 through experiments. SL28 is a genetic variant with mixed lineage of French missionaries, Mocha, and Yemen Typica. The original goal of cultivating SL28 was to mass-produce coffee beans that combined high quality with disease and pest resistance. Although SL28's later yield was not as massive as expected, its copper-colored leaves and broad bean-shaped beans offer wonderful sweetness, balance, and complex, varied flavors, as well as significant citrus and dark plum characteristics. This important variety leads us to understand the unique Kenyan style: strong, rich fruit acidity, rich mouthfeel, and beautiful balance. Kenya AA is one of them.

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