Kenya AA Coffee Flavor Profile and Characteristics

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Product Information

Manufacturer: FrontStreet Coffee
Address: 10 Bao'an Qian Street, Yuexiu District, Guangzhou, 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

Coffee Details

Country: Kenya

Grade: AA

Region: Kirinyaga growing region

Altitude: 1550-1750 meters

Soil: Red phosphorus soil

Processing Method: Kenyan double-washed processing method

Varieties: SL 28, SL 34

Processing Station: Kongyu Processing Station

Producer: Kabare Cooperative Society

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

Kenyan Coffee Overview

Kenya, located in East Africa, 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.

Brewing Recommendations

Hand-pour Kongyu. Use 15g of coffee grounds, medium-fine grind (Fuji MX 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 pause. Wait until the water level drops halfway, then continue pouring slowly until reaching 225g. Avoid the tail section. Water-to-coffee ratio is 1:15, total extraction time 2:00.

Kenyan Coffee Growing Regions

Kenyan coffee trees are mostly grown 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, protect natural gene banks, support the propagation of wild coffee varieties, and nurture diverse coffee trees.

In 1930, Kenya's unique varieties SL28 and SL34, cultivated and named by "Scott Laboratories," were born in this favorable environment.

According to SL laboratory botanists, SL28 and SL34 are genetic variants. Among them, SL28 has mixed heritage from French Mission, Mocha, and Yemeni Typica. The original goal of developing SL28 was to mass-produce 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 dried plum characteristics. SL34 has similar flavors to SL28, but besides its complex, varied acidity and wonderful sweet finish, it has a heavier, richer, and cleaner mouthfeel than SL28. SL34 has French Mission, Bourbon, and more Typica heritage. The bean appearance is similar to SL28, but it better adapts to sudden heavy rains. These two important varieties lead us to understand the unique Kenyan style: strong, rich fruit acidity, rich mouthfeel, and beautiful balance.

Flavor Profile

Strong lemon and plum aromas in both dry and wet fragrance. When light-roasted and cupped, it reveals amazing floral and lemon aromas, plus juicy sweet and sour notes like grapefruit green tea and citrus juice. Slightly darkening the roast brings out various flavors of honey and raspberry black plum. The aftertaste features the pleasant sweet and sour taste of green tea.

Origin Details

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

Processing and Distribution

The fresh coffee cherries for this batch of Kongyu AA are picked and processed by 250 farmers from the Kongyu Processing Station under the Kabare Farmer Cooperative Society. After being pulped, fermented, and washed using 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 is complete, the coffee 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.

Final Thoughts

In previous Kenyan coffees, we particularly enjoyed pursuing those angular, strong, powerful fruit acids. However, this Kenyan coffee made me feel gentleness, like facing the sea with a gentle breeze blowing.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473