Characteristics of Kenya Kongyu Beans Kenya Kongyu Coffee Brewing Methods

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The coffee cherries from this batch of Kongyu AA were picked and processed by 250 farmers from the Kongyu processing plant, under the jurisdiction of the Kabare farmer cooperative. After being depulped, fermented, and washed with water from the nearby Kongyu River, the coffee is placed on African drying beds for drying. Each harvesting season, farmers will process nearly 300 tons of coffee cherries. After processing, the coffee will participate in the weekly coffee auctions held every Wednesday in Nairobi. Once selected by authorized exporters, it will be shipped to consumer markets around the world.

In previous Kenya coffees, we particularly pursued those sharp, powerful fruit acids, but this Kenya coffee made me feel gentleness, like facing the sea with a gentle breeze blowing.

Product Information

Brand: FrontStreet Coffee (FrontStreet Coffee)
Address: 10 Bao'an Qian Street, Yuexiu District, Guangzhou, FrontStreet Coffee (FrontStreet Coffee)
Contact: 020-38364473
Shelf Life: 90 days
Net Weight: 227g
Packaging: Bulk coffee beans
Degree: Roasted coffee beans
Sugar Content: Sugar-free
Origin: Kenya
Coffee Type: Other
Roast Level: Light roast

Coffee Details

Country: Kenya
Grade: AA
Region: Kirinyaga region
Altitude: 1550-1750 meters
Soil: Red phosphoric soil
Processing Method: Kenyan double washed processing
Varieties: SL 28, SL 34
Processing Station: Kongyu processing station
Producer: Kabare cooperative
Flavor: Grapefruit green tea, citrus, raspberry black plum

Located in East Africa, Kenya is one of the major coffee-producing countries, with approximately 6 million people engaged in the coffee industry nationwide, mostly in the form of small farmers and cooperatives.

Brewing Method

Hand-poured Kongyu: 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 27 seconds bloom, then pour to 105g and pause. 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.

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, primarily on the foothills of Mt. Kenya and Aberdare.

Many regions in Kenya strive to preserve native forest ecosystems, protecting natural gene banks, supporting the reproduction of wild coffee varieties, and nurturing diverse coffee trees.

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

According to SL Laboratory botanists, SL28 and SL34 are genetic variants. Among them, SL28 has 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 resistance to pests and diseases.

Although SL28's later yields were not as high as expected, its copper-colored leaves and broad bean-shaped seeds have wonderful sweetness, balance, and complex, varied flavors, as well as distinctive citrus and black plum characteristics. SL34 is similar in flavor to SL28, but besides its complex, varied acidity and wonderful sweet finish, its body is heavier and more intense than SL28, and also cleaner. SL34 has lineage from French missionaries, Bourbon, and more Typica blood. The bean appearance is similar to SL28, but it's more adaptable to sudden heavy rains. It is these two important varieties that lead us to understand the unique Kenyan style: intense, rich fruit acids, full body, and beautiful balance.

Flavor Description

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

This Kenya comes from the Kabare Cooperative's Kongyu processing station in Kenya's Kirinyaga region. Using the Kenyan double-washed processing method, it grows on the eastern slopes of the Kenya mountains in Manta-Embu County at 1550-1750 meters. The varieties are the classic Kenyan SL28 and SL34. Combined with the large day-night temperature difference and Kenya's red phosphoric soil, sweet and sour flavors become the main flavor profile of this Kenya coffee.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473