How Much Does Kenya PB Coffee Cost Kenya PB Coffee Price

Where This Coffee Comes From

This lot was processed at the Chagonyi washing station in Nyeri, drawing cherries from the small family farms that surround it. On a plot of roughly half an acre (about 2,023 square meters), a farmer typically tends around 250 coffee trees. Nyeri has long been one of Kenya's classic coffee regions, sheltered by the slopes of Mount Kenya and blessed with an environment almost ideally suited to coffee cultivation. Nationwide, the majority of Kenyan coffee is grown by smallholder farmers (about 65%), with large estates accounting for the remaining 35%.

Flavor Profile

This is classic Kenyan character: heavy-bodied, rich, and layered with caramel, blackcurrant, and apple notes. The cup is clean, with a long finish full of tropical fruit and fresh citrus. The sweetness recalls mango and preserved plum, while a bright lime-like scent emerges as the cup cools to medium and low temperatures — almost like sipping chilled fruit tea. And then there is that unmistakable cherry tomato note, full of the bold, passionate energy that African beans are famous for.

What Does "PB" Mean?

PB stands for Peaberry, often called the "round bean." Normally a coffee cherry contains two seeds — the familiar coffee beans with one curved face and one flat face, shaped a little like a peanut. These are the flat beans. A peaberry, however, is the rare case where the cherry holds only a single seed, which develops into a rounded, oval shape. Peaberries make up only a tiny fraction of the cherries on any given tree. Because they are hand-sorted one by one to guarantee overall quality, it is no surprise that they cup so well.

Pour-Over Brewing Guide

To brew Kenya PB by hand: use 15g of coffee at a medium-fine grind (setting 3.5 on the small Fuji ghost-tooth burr grinder), a V60 dripper, and water at 91-93°C. Start with a 30g pour and let it bloom for 27 seconds. Pour up to 105g and stop. Once the water level in the coffee bed drops to half, resume pouring slowly until you reach 225g total. Cut off the last tail of the brew. The water-to-coffee ratio is 1:15, with a total extraction time of 2:00.

Product Details

Shelf Life: 90 days
Net Content: 227g
Packaging: Bulk coffee beans
Form: Roasted coffee beans
Sugar Content: Sugar-free
Origin: Kenya
Roast Level: Light roast

Kenya Nyeri Gaturiri Peaberry

Country: Kenya
Grade: TOP PB
Region: Nyeri
Roast Level: Light roast
Processing Method: Washed
Varieties: SL 28, SL 34
Washing Station: Chagonyi
Flavor: Dark plum, green grape, cherry tomato

The Story Behind Kenya's Peaberry Farms

In the early 20th century, French and British missionaries and researchers began selecting and breeding Bourbon lineage in Kenya. Over more than a century, these trees adapted to Kenya's unusually phosphorus-rich soils, developing an acidity and fragrance unlike Bourbon grown in Central and South America. Kenya's signature native varieties were created in 1930 by Scott Laboratories (hence "SL"). Agronomists were searching for a Bourbon descendant that would resist disease and pests while yielding heavily, and through their trials SL28 was born. SL28 carries mixed heritage from the French mission stock, Mocha, and Yemeni Typica. The original breeding goal was mass production of beans that combined quality with resilience. Although SL28 never delivered the huge yields hoped for, its copper-toned leaves and broad, bean-shaped seeds offer wonderful sweetness, balance, and complexity, along with pronounced citrus and black plum character. This variety defines what we recognize as Kenyan style: vibrant, concentrated fruit acidity, a rich mouthfeel, and beautiful balance — and Kenya AA is part of that same family.

SL28 is a delicious variety best planted at medium to high altitudes where leaf rust pressure is not severe. It can produce around 1.8 tons of green beans per hectare. But only when you taste that charming, plum-like acidity do you truly understand Kenya's national treasure.

Most people know Kenya AA as the most common grade label on Kenyan coffee. AA is simply a bean-size grade — AB sits just below it, and above it are AA+ and AA TOP (top grade). A lot marked only "AA" generally means standardized, uniform-grade beans without a named farm or cooperative; the flavor may not be exceptional, only that the bean shape is even and the appearance good. If, however, the label names a specific farm, cooperative, or even the buyer, then that lot is worth trying whether it is AA or AB.

Kenya, in East Africa, is one of the world's major coffee producers. Roughly six million people work in the coffee industry, mostly as smallholders organized into cooperatives. Kenyan coffee is grown mainly at 1,400-2,000 meters, in regions that include Ruiri, Thika, Kirinyaga, Mt. Kenya West, Nyeri, Kiambu, and Muranga — largely along the foothills of Mount Kenya and the Aberdare Range. Across Kenya, many areas work to preserve native forest ecosystems, protect natural gene pools, support wild coffee varieties, and maintain the diversity of the country's coffee trees.

FrontStreet Coffee Recommendation

If this Kenyan PB appeals to you, FrontStreet Coffee's Kenya "Cherry Tomato" (Xiao Fan Qie) is well worth a try. It is a washed Kenyan specialty lot from the Thika growing region, planted at 1,550-1,750 meters with the classic SL28 and SL34 varieties, producing full, rounded beans.

Processing uses Kenya's characteristic 72-hour double-washed fermentation, which draws out the fruit character while keeping the cup clean and pure. FrontStreet roasts it lightly to preserve the lively acidity and layered fruit. On the nose you get dried cherry tomato and floral notes; in the cup, clear cherry tomato and dark plum flavors with a bright, solid acidity — as juicy as freshly pressed fruit juice. The mid-palate brings prominent sweetness with fresh hints of snow pear and black plum, and the finish is clean and long, carrying yellow sugar sweetness and a gentle green tea note.