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Kenya Washed AA Grade Karirikaina Region Kabare Konyu Sorting, Price, Green Beans and Roast Level

Published: 2026-01-28 Author: FrontStreet Coffee

Last Updated: 2026/01/28, Professional barista exchange Please follow Coffee Workshop (WeChat official account cafe_style) Flavor description: Intense lemon and plum aromas in both dry and wet fragrance. When light-roasted, it presents stunning floral and lemon notes during sipping, along with flavors reminiscent of grapefruit green tea and citrus juice - sweet, tangy and juicy. Slightly increasing the roast level reveals various flavors of honey and black raspberry plums, while the finish offers a lingering green tea aftertaste.

Premium Kenya coffee beans from FrontStreet Coffee

Flavor Profile

Intense lemon and plum aromatics, both dry and fragrant. When light-roasted and sipped, it reveals stunning floral notes, lemon, and other delightful aromas, reminiscent of grapefruit green tea and citrus juice with their sweet-tart juiciness. Slightly deepening the roast brings forth flavors of honey and raspberry-black plum, while the aftertaste features the pleasant sweet-tart notes of green tea.

Origin & Processing

This Kenya originates from the Kongyu Processing Station of the Kabare Cooperative Society in the Kirinyaga region. It undergoes the Kenyan double-washed processing method and grows on the eastern slopes of the Kenyan mountains in the Mathaita-Embu County at elevations of 1550-1750 meters. The varieties are the classic Kenyan SL28 and SL34. Combined with the significant day-night temperature differences and Kenya's red phosphorous soil, the sweet-tart profile becomes the primary flavor foundation of this Kenya coffee.

Community & Production

The coffee cherries for this batch of Kongyu AA are harvested and processed by 250 farmers from the Kongyu Processing Station under the Kabare Farmers' Cooperative Society. After being pulped, fermented, and washed using water from the nearby Kongyu River, the coffee is placed on African drying beds for processing. Each harvesting season sees farmers processing nearly 300 tons of coffee cherries. Once processing is complete, the coffee participates in the weekly coffee auctions held every Wednesday in Nairobi. Upon selection by licensed exporters, it is shipped to consumer markets worldwide.

Tasting Experience

In previous Kenya coffees, we particularly enjoyed pursuing those angular, powerful, and assertive fruit acids. However, this Kenya coffee brings us a sense of gentleness, like facing the sea with a gentle breeze blowing.

Product Information

Manufacturer: FrontStreet Coffee
Address: 10 Bao'an Front Street, Yuexiu District, Guangzhou
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

Brewing Method

Hand-pour Kongyu. Use 15g of coffee, ground to medium-fine (Fuji demon tooth grinder setting 3.5), V60 dripper, water temperature 91-93°C. First pour 30g of water for a 27-second bloom, then pour to 105g and pause. Wait until the water level drops halfway before continuing to pour. Slowly pour until reaching 225g total, avoiding the tail end. Water-to-coffee ratio 1:15, total extraction time 2:00.

Coffee Specifications

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

Kenya Coffee Heritage

Located in East Africa, Kenya is one of the world's major coffee-producing countries, with approximately six million people engaged in the coffee industry, mostly in the form of smallholders and cooperatives.

Kenya's coffee trees are mostly grown at elevations between 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.

Many regions in Kenya strive to preserve native forest ecosystems, protecting natural gene banks, supporting wild coffee variety propagation, and nurturing diverse coffee trees.

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

According to SL Laboratory botanists, SL28 and SL34 are genetic variants. Among them, SL28 possesses mixed heritage from French missionaries, Mocha, and Yemen Typica. The original goal in developing SL28 was to mass-produce coffee beans that combined high quality with resistance to pests and diseases.

Although SL28's yield later proved less massive than expected, its copper-colored leaves and broad bean shape produce wonderful sweetness, balance, and complex, varied flavors, along with prominent citrus and black plum characteristics. SL34 is similar in flavor to SL28 but, besides its complex varied acidity and wonderful sweet finish, has a heavier, richer, and cleaner mouthfeel than SL28. SL34 possesses heritage from French missionaries, Bourbon, and more Typica lineage. The bean appearance is similar to SL28, but it adapts better to sudden heavy rains. It is these two important varieties that have led us to understand the unique Kenyan style: intense, rich fruit acidity, rich body, and beautiful balance.