Kenya Thiriku TOP Pearl Bean PB Premium Coffee Beans: Differences, Distinctions, and Awards

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Many people are familiar with Kenya AA as the most common标志 for Kenyan coffee in domestic markets. In fact, AA is a grade of Kenyan coffee, with lower grades including AB, and higher grades including AA+ and AA TOP. If coffee beans are only marked as AA, it generally indicates that this coffee is a unified AA grade without specific farm or cooperative information, and the flavor may not be the best—only showing that the bean shape meets standards and has good appearance. However, if specific farms, cooperatives, or even purchasers are noted, then these beans, whether AA or AB, are worth trying.

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 a combination of small farms and cooperatives. Kenya's coffee trees are mostly cultivated 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 of Kenya's growing regions strive to preserve native forest ecosystems, protecting natural gene banks, supporting the propagation of wild coffee varieties, and nurturing diverse coffee trees.

Growing Region Introduction

This green bean comes from the Chukune processing station in Nyeri, produced by surrounding family farms. On 0.5 acres (approximately 2,023 square meters) of land, about 250 coffee trees are planted. Nyeri has historically been a classic coffee-growing region in Kenya, relying on Mount Kenya and possessing an excellent environment suitable for coffee cultivation. Most Kenyan coffee comes from small-scale farmers (about 65%) and large farms (about 35%).

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 preserved fruits in your mouth. At medium to low temperatures, it emits a refreshing lime aroma, like drinking iced fruit tea! Very distinctive small tomato flavor!! Full of the passionate and bold flavors characteristic of African beans!

Peaberry Introduction

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

Brewing Method

Hand-pour Kenyan. 15g of coffee, medium-fine grind (small Fuji ghost tooth blade 3.5 grind), V60 dripper, 91-93°C water temperature. First pour with 30g of water for 27 seconds pre-infusion, then pour to 105g and stop. Wait until the water level drops to half before pouring again. Slowly pour until reaching 225g, avoiding the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Product Information

Manufacturer: Coffee Workshop
Address: 10 Bao'an Front Street, Yuexiu District, Guangzhou, FrontStreet Coffee
Manufacturer Contact: 020-38364473
Shelf Life: 90 days
Net Content: 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: Chukune Processing Station
Flavor: Black plum, green grapes, small tomatoes

Kenya Nyeri Thagrini Peaberry Farm Introduction

In the early 20th century, French and British missionaries and researchers selected and cultivated these Bourbon-lineage varieties in Kenya. Over the past century, they have adapted to Kenya's high-phosphate soil, nurturing the special acidic aromas of Kenyan beans, distinct 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 through experiments 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 combined high quality with disease and pest resistance. Although SL28's later yields were not as high as expected, its copper-colored leaves and broad bean shape have wonderful sweetness, balance, and complex flavors, with prominent citrus and black 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 growing in medium to high-altitude areas with serious leaf rust problems, producing 1.8 tons of green beans per hectare. Only when you experience the charming plum-like acidity can you truly appreciate this Kenyan 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