Kenya PB Pour-over Brewing Data & How to Enjoy Kenya PB Coffee

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Kenya Nyeri Thagrini Peaberry Farm Introduction

In the early 20th century, French and British missionaries and researchers selected and cultivated Bourbon lineages in Kenya. Over the past century, these have adapted to Kenya's high-phosphate soil, nurturing the unique acidic aroma spirits of Kenyan beans, distinct from Bourbon beans in Central and South America. This native Kenyan variety was created in 1930 by Scott Laboratories, abbreviated as SL. Agronomists sought a Bourbon variety resistant to diseases and pests with high yield, obtaining SL28 through experiments. SL28 is a genetic variant with mixed lineage from French missionaries, Mocha, and Yemeni 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 yield later didn't meet mass production expectations, its copper-colored leaves and broad bean-shaped beans offer wonderful sweetness, balance, and complex, variable flavors, with notable citrus and plum characteristics. This important variety introduces us to unique Kenyan style: intense, 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 yield 1.8 tons of green beans per hectare. Only when tasting the charming plum-like acidity can one truly appreciate Kenya's national treasure.

Many people are familiar with Kenya AA as the most common symbol of Kenyan coffee in domestic markets. Actually, AA is a grade of Kenyan coffee, with lower grades including AB, and higher grades including AA+ and AA TOP (premium). If coffee beans are only marked as AA, it generally only indicates that this coffee is uniform AA grade beans, without specific farm or cooperative information. The flavor might not be the best, only indicating that the bean shape meets standards and has good appearance. However, if the labeling mentions specific farms, cooperatives, or even purchasers, then these beans, whether AA or AB, are worth trying.

Located in East Africa, Kenya is one of the major coffee-producing countries, with about six million people nationwide engaged in the coffee industry, mostly in a combination of small farmers and cooperatives. Kenya's coffee trees are mostly planted 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. Many coffee regions in Kenya strive to preserve native forest ecosystems, protect natural gene banks, support wild coffee variety propagation, and nurture diverse coffee trees.

Region Introduction

This green bean comes from the Thagrini processing plant in Nyeri, produced 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-producing region in Kenya, backed by Mount Kenya and possessing an excellent environment suitable for coffee growth. 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 finish. Full tropical fruit and fresh citrus aroma, sweet taste as if holding mango, plum and other preserves in the mouth. At medium to low temperatures, it releases a refreshing lime aroma, like drinking iced fruit tea! Very distinctive small tomato flavor!! Full of the passionate and bold flavor characteristic of African beans!

About Peaberry

Now let me introduce PB, the full name Peaberry, which we often call round beans. Usually, a coffee fruit 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, however, occur when a coffee fruit contains only one coffee bean, with an oval shape, 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 Method

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

Product Information

Manufacturer: Coffee Workshop
Address: FrontStreet Coffee, 10 Bao'an Front Street, Yuexiu District, Guangzhou
Manufacturer 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 Degree: Light roast
Processing Method: Washed
Varieties: SL 28, SL 34
Processing Plant: Thagrini Processing Plant
Flavor: Plum, green grapes, small tomatoes

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473