Kenya PB Coffee Flavor Profile and Characteristics

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Product Information

Manufacturer: Coffee Workshop Address: FrontStreet Coffee, No. 10 Bao'an Qian 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 Variety: SL 28, SL 34 Processing Station: Chakuni Processing Station 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 this direct Bourbon lineage in Kenya. Over the past century, it has adapted to Kenya's high-phosphate soil, nurturing the special acidic aroma spirits of Kenyan beans, which differ from Bourbon beans in Central and South America. This native Kenyan variety was created in 1930 by Scott Laboratories, abbreviated as SL. Agronomists wanted to find a Bourbon variety that was disease-resistant and high-yielding, and through experiments, they 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 resistance. Although SL28's yield later didn't meet mass production expectations, its copper-colored leaves and peaberry-shaped beans offer wonderful sweetness, balance, and complex, varied flavors, with significant citrus and dark plum characteristics. This important variety leads us to understand the unique Kenyan style: intense, rich fruit acidity, full body, and beautiful balance. Kenya AA is one such example.

SL28 is a delicious variety suitable for growing in medium to high altitude areas with serious leaf rust problems. It can produce 1.8 tons of raw beans per hectare. Only when tasting the charming plum-like acidity can one appreciate the national treasure of Kenya.

Many people are familiar with Kenya AA, which is the most common标志 of Kenyan coffee in China. Actually, AA is a grade of Kenyan coffee, with AB being lower, and above it there are AA+ and AA TOP (premium grade). If coffee beans are only marked as AA, it generally only indicates that this coffee is unified AA grade beans without specific farms or cooperatives, and the flavor may not be the best, only indicating that its bean shape is uniform and meets standards, with good appearance. However, if specific farms, cooperatives, or even purchasers are marked on the label, then whether these beans are AA or AB, they 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 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. Mainly on the foothills of Mt. Kenya and Aberdare. In Kenya, many regions strive to preserve native forest ecosystems, protect natural gene banks, support the reproduction of wild coffee varieties, and nurture diverse coffee trees.

Region Introduction

This raw bean comes from the Chakuni Processing Station in Nyeri, produced by surrounding family farms with approximately 250 coffee trees planted on 0.5 acres (about 2023 square meters) of land. Nyeri has historically been a classic coffee-producing region in Kenya, relying on Mount Kenya and possessing an excellent 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, long aftertaste. Rich tropical fruit and fresh citrus aroma, sweet taste as if holding mango, plum and other preserves in your mouth. The refreshing lime scent that emerges at medium and low temperatures is like drinking frozen fruit tea! Very distinctive cherry tomato flavor!! Full of the enthusiastic and unrestrained flavor of African beans!

About Peaberry (PB)

Now let me introduce PB, the full name is Peaberry, which we often call round beans. Usually, there are two seeds in one coffee fruit, which are the common coffee beans we see - one side is curved, one side is flat, similar to peanut shape, which we call flat beans; round beans, on the other hand, have only one coffee bean in one coffee fruit, and the bean shape is oval. They account for a very small proportion of the entire coffee tree's fruit. Round beans are all selected one by one by hand, so the overall quality is guaranteed, and it's no surprise that they taste good.

Brewing Method

Hand-pour 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, then pour to 105g and stop pouring. Wait until the water level in the powder bed drops to half before pouring again. Slowly pour until reaching 225g of water. Don't use the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473