Differences, Distinctions, and Award Recognition between Kenya Washed AA Grade Kirinyaga Region Kabare and Kongyu Varietals

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Coffee trees in Kenya are mostly cultivated at altitudes ranging from 1,400 to 2,000 meters. The growing regions include Ruiri, Thika, Kirinyaga, Mt. Kenya West, Nyeri, Kiambu, and Muranga, primarily on the foothills of Mt. Kenya and Aberdare.

Many coffee-growing regions in Kenya strive to preserve native forest ecosystems, protecting natural gene banks, supporting the propagation of wild coffee varieties, 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 botanists at SL Laboratories, SL28 and SL34 are genetic variants. Among them, SL28 possesses a mixed lineage of French Mission, Mocha, and Yemeni Typica. The original goal in cultivating SL28 was to mass-produce coffee beans that combined high quality with resistance to pests and diseases.

Although SL28's later yields were not as high as expected, its copper-colored leaves and broad bean-shaped beans produce wonderful sweetness, balance, and complex, variable flavors, along with distinctive citrus and plum characteristics. Meanwhile, SL34 has similar flavors to SL28—besides complex, variable acidity and 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. These two important varieties have led us to understand the unique Kenyan style: intense, rich fruit acidity, full body, and beautiful balance.

Flavor Profile

Intense lemon and plum aromas in both dry and wet fragrance. When light-roasted and sipped, it reveals surprising floral and lemon aromas, along with sweet and tart juiciness like grapefruit green tea and citrus juice. Slightly increasing the roast level immediately brings various flavors of honey and raspberry-black plum, while the aftertaste presents the pleasant sweet-tart taste of green tea.

Origin and Processing

This Kenyan coffee comes from the Kongyu Processing Station of Kabare Farmers' Cooperative Society in the Kirinyaga region, using the Kenyan double-washed processing method. It grows on the eastern slopes of Mount Kenya in Mbeere County at altitudes of 1,550-1,750 meters. The varieties are the classic Kenyan SL28 and SL34. Combined with the large day-night temperature differences and Kenya's red phosphoric soil, sweet and tart notes have become the primary flavor基调 of this Kenyan coffee.

The fresh coffee cherries of this Kongyu AA batch are harvested 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 harvest season, farmers process nearly 300 tons of fresh coffee cherries. After processing is complete, the coffee will participate in the weekly coffee auction held every Wednesday in Nairobi. Once selected by licensed exporters, it will be shipped to consumer markets worldwide.

Tasting Experience

In previous Kenyan coffees, 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

Manufacturer: FrontStreet Coffee
Address: 10 Bao'an Qian Street, Yuexiu District, Guangzhou
Contact: 020-38364473
Shelf Life: 90 days
Net Weight: 227g
Packaging: Bulk coffee beans
Degree: Roasted coffee beans
Sugar Content: Sugar-free
Origin: Kenya
Coffee Type: Other
Roast Level: Light roast

Brewing Method

Hand-pour Kongyu: 15g of coffee, ground to medium-fine (Fujimazu grinder 3.5), V60 dripper, water temperature 91-93°C. First pour 30g of water, bloom for 27 seconds. Pour to 105g and stop pouring. Wait until the water level drops to half before pouring again. Slowly pour until reaching 225g. Avoid the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Coffee Details

Country: Kenya
Grade: AA
Region: Kirinyaga
Altitude: 1,550-1,750 meters
Soil: Red phosphoric soil
Processing Method: Kenyan double-washed processing
Varieties: SL 28, SL 34
Processing Station: Kongyu Processing Station
Producer: Kabare Farmers' Cooperative Society
Flavor Notes: Grapefruit green tea, citrus, raspberry-black plum

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 smallholders and cooperatives.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473