Characteristics of Kenya PB Coffee Beans & Brewing Methods

Understanding Peaberry Coffee

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Today, we're introducing PB, the full name being Peaberry, which we commonly call round beans. Typically, one coffee cherry contains two seeds - these are the common coffee beans we're familiar with, with one side curved and one side flat, shaped like peanuts. We call these flat beans. Peaberries, however, occur when only one coffee bean develops inside a coffee cherry, and the bean shape is elliptical. They account for an extremely small proportion of all fruits on a coffee tree. Peaberries are all selected manually one by one, ensuring overall quality, so it's no surprise they taste excellent.

Hand-Pour Kenya Brewing Method

15g of coffee, ground to medium-fine (Fuji ghost 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 stop. Wait until the water level drops to half, then continue pouring slowly until reaching 225g. Avoid the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Product Information

Manufacturer: Coffee Workshop
Address: No. 10 Bao'an Qianjie, FrontStreet Coffee, 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 Station: Chakuni Processing Station
Flavor Notes: Black 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 direct Bourbon lineage 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 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 weren't as high as expected, its copper-colored leaves and broad bean shape offer wonderful sweetness, balance, and complex, varied flavors, along with remarkable citrus and black plum characteristics. This important variety leads us to understand 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 planting in medium to high altitude areas with serious leaf rust problems, yielding 1.8 tons of green beans per hectare. Only when tasting the charming plum-like acidity can one appreciate Kenya's national treasure.

Many people are familiar with Kenya AA as the most common标志 of Kenyan coffee in China. In fact, AA is a grade of Kenyan coffee, with lower grades including AB, and above it are AA+ and AA TOP (premium grade). If coffee is only labeled AA, it generally only indicates that this coffee is AA grade统豆, without specific farm or cooperative information, and the flavor may not be the best - it only shows that the bean shape meets standards and has good appearance. However, if the labeling specifies a particular farm, cooperative, or even purchaser, then this bean, whether AA or AB, is worth trying.

Located in East Africa, Kenya is one of the major coffee-producing countries, with approximately 6 million people nationwide engaged in the coffee industry, mostly in a combination 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. Many regions in Kenya 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 green 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, 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 aftertaste with full tropical fruit and fresh citrus aroma. The sweet taste is like having mango, plum and other preserves in your mouth. The refreshing lime scent that emerges at medium to low temperatures is like drinking iced fruit tea! Very distinctive cherry tomato flavor!! Full of the passionate and bold flavor characteristic of African beans!

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473