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Kenya Kungiru Hand-Pour Brewing Data & How to Drink Kenya Kungiru Coffee

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista exchange - please follow Coffee Workshop (WeChat public account: cafe_style). Hand-pour brewed Kungiru. 15g of coffee grounds, medium-fine grind (small Fuji ghost tooth grinder setting 3.5), V60 dripper, 91-93°C water temperature. First pour with 30g water for a 27-second bloom, pour to 105g and pause, wait until the water level drops halfway before continuing, slowly pour until reaching 225g total, avoid the tail end

Brewing Instructions for Kongyu

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Hand pour Kongyu: 15g of coffee grounds, medium-fine grind (Fujiyama ghost tooth burr grinder setting 3.5), V60 dripper, water temperature 91-93°C. First pour 30g of water for 27 seconds pre-infusion, then pour to 105g and pause. Wait until the water level drops to half, then slowly pour until reaching 225g. Discard the tail end. Water-to-coffee ratio 1:15, extraction time 2:00.

Kenya's Coffee Growing Regions

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

Many 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.

The Legacy of SL28 and SL34 Varieties

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 the SL laboratory, SL28 and SL34 are genetic variants. Among them, SL28 possesses mixed lineage from French Mission, Mocha, and Yemeni Typica. The original goal in developing SL28 was to produce large quantities of 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 shape produce wonderful sweetness, balance, and complex, varied flavors, along with distinctive citrus and plum characteristics. SL34 has similar flavors to SL28, but beyond its complex, varied acidity and wonderful sweet finish, it has a heavier, richer, and cleaner mouthfeel than SL28. SL34 possesses French Mission, Bourbon, and more Typica lineage. The bean appearance is similar to SL28, but it's more adaptable to sudden heavy rains. These two important varieties have led us to understand the unique Kenyan style: strong, rich fruit acidity, rich body, and beautiful balance.

Flavor Profile

Intense lemon and plum aromas in both dry and wet fragrance. When light-roasted and cupped, it reveals surprising floral and lemon aromas, along with grapefruit green tea and citrus juice's sweet and juicy qualities. With a slightly darker roast, it immediately develops various flavors of honey and raspberry-black plum. The aftertaste presents the pleasant sweet and sour taste of matcha green tea.

Origin and Processing

This Kenya comes from the Kongyu Processing Station in Kabare Cooperative, Kirinyaga region, using the Kenyan double-washed processing method. It grows on the eastern slopes of the Kenya Mountains in Manyatta-Embu County at 1,550-1,750 meters altitude. The varieties are Kenya's classic SL28 and SL34. Combined with the large day-night temperature differences and Kenya's red phosphate soil, sweet and sour notes become the main flavor profile of this Kenya coffee.

The fresh coffee cherries for this batch of Kongyu AA are harvested and processed by 250 farmers from the Kongyu Processing Station under the Kabare Farmers Cooperative. 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 completion, it 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.

A Unique Kenyan Experience

In every previous Kenya coffee, we particularly loved pursuing those angular, powerful fruit acids. But this Kenya coffee made me feel gentleness, like facing the sea with a gentle breeze blowing.

Product Information

Manufacturer: FrontStreet Coffee (FrontStreet Coffee)

Address: 10 Bao'an Front Street, Yuexiu District, Guangzhou, FrontStreet Coffee (FrontStreet Coffee)

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

Coffee Type: Other

Roast Degree: Light roast

Detailed Specifications

Country: Kenya

Grade: AA

Region: Kirinyaga Region

Altitude: 1,550-1,750 meters

Soil: Red phosphate soil

Processing Method: Kenyan double-washed processing method

Varieties: SL 28, SL 34

Processing Station: Kongyu Processing Station

Producer: Kabare Cooperative

Flavor Notes: Grapefruit green tea, citrus, raspberry-black plum

Located in East Africa, "Kenya" is one of the major coffee-producing countries. Approximately six million people nationwide are engaged in the coffee industry, mostly in the form of small farmers and cooperatives.