What Does Kenya PB Taste Like & How to Brew Kenyan Coffee

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Kenya: The Cradle of Exceptional Coffee

Located in East Africa, Kenya is one of the world's major coffee-producing countries, with approximately six million people engaged in the coffee industry, mostly in the form of smallholders and cooperatives. Kenya's coffee trees are predominantly grown at altitudes ranging from 1,400 to 2,000 meters, with growing regions including Ruiri, Thika, Kirinyaga, Mt. Kenya West, Nyeri, Kiambu, and Muranga, mainly on the foothills of Mt. Kenya and Aberdare ranges. In Kenya, many production areas strive to preserve native forest ecosystems, protecting natural gene banks, supporting the proliferation of wild coffee varieties, and nurturing diverse coffee trees.

Regional Profile

This green coffee originates from the Gaturiri processing station in Nyeri, produced by surrounding family farms. On a 0.5-acre (approximately 2,023 square meters) plot of land, about 250 coffee trees are cultivated. Nyeri has historically been a classic coffee-producing region in Kenya, benefiting from the favorable environment of Mount Kenya, which provides ideal conditions for coffee cultivation. The majority of Kenyan coffee comes from small-scale farmers (about 65%), with large farms accounting for about 35%.

Flavor Profile

This coffee exhibits classic Kenyan characteristics: rich, full-bodied, with high醇度 (body), notes of caramel, blackcurrant, and apple. The clean, lingering aftertaste is filled with tropical fruits and fresh citrus aromas. The sweet, fresh taste is reminiscent of mango and plum preserves in your mouth. At medium to low temperatures, it releases a refreshing lime aroma, like drinking iced fruit tea! It has a very distinctive cherry tomato flavor! Full of the passionate and bold characteristics of African beans!

Understanding Peaberry

Now let me introduce PB, the full name being Peaberry, which we commonly call round beans. Typically, a coffee cherry contains two seeds—these are the common coffee beans we know, with one side curved and the other flat, similar to peanut shapes. We call these flat beans. Peaberries, however, occur when only one coffee bean develops inside a coffee cherry, resulting in an oval shape. They account for a very small proportion of the entire coffee tree's fruit yield. Peaberries are all hand-selected one by one, ensuring overall quality, so it's no surprise that they taste excellent.

Brewing Instructions

Pour-over Kenyan coffee: 15g of coffee, ground to medium-fine consistency (using Fuji's ghost tooth grinder at 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 to half before continuing to pour. Slowly pour until reaching 225g total. Avoid the tail end. Water-to-coffee ratio is 1:15, extraction time 2:00.

Product Information

Manufacturer: Coffee Workshop
Address: No. 10 Bao'an Front Street, Yuexiu District, Guangzhou, FrontStreet Coffee
Contact: 020-38364473
Shelf Life: 90 days
Net Weight: 227g
Packaging: Bulk coffee beans
Roast Level: Light roast
Sugar Content: Sugar-free
Origin: Kenya

Kenya Nyeri Gaturiri Peaberry

Country: Kenya
Grade: TOP PB
Region: Nyeri
Roast Level: Light roast
Processing Method: Washed
Varieties: SL 28, SL 34
Processing Station: Gaturiri Processing Station
Flavor Notes: Dark plum, green grapes, cherry tomatoes

Kenya Nyeri Thagrini Peaberry Farm Profile

In the early 20th century, French and British missionaries and researchers selected and cultivated these Bourbon lineage varieties in Kenya. Over the past century, they have adapted to Kenya's high-phosphate soil, nurturing the unique acidic aroma spirits of Kenyan beans, distinct from Bourbon varieties in Central and South America. This Kenyan native variety was created in 1930 by Scott Laboratories, abbreviated as SL. Agronomists sought a Bourbon variety resistant to diseases and pests with high yields, and through experimentation, they developed SL28. SL28 is a genetic variant with mixed heritage from French missionaries, Mocha, and Yemeni Typica. The original goal in cultivating SL28 was to mass-produce coffee beans that combined high quality with disease and pest resistance. Although SL28's yield later proved not as high as expected, its copper-colored leaves and broad bean shape deliver wonderful sweetness, balance, and complex, variable flavors, with prominent citrus and dark plum characteristics. This important variety introduces us to the unique Kenyan style: intense, rich fruit acidity, full body, and beautiful balance. Kenya AA is among them.

SL28 is a delicious variety suitable for cultivation in medium to high-altitude areas where leaf rust disease is not severe. It can yield 1.8 tons of green beans per hectare. Only when experiencing the charming plum-like acidity can one truly appreciate Kenya's national treasure.

Understanding Kenya AA Grade

Many people are familiar with Kenya AA as the most common symbol of Kenyan coffee in domestic markets. In fact, AA is a grade of Kenyan coffee, with lower grades including AB, and higher grades including AA+ and AA TOP (premium). If coffee is simply marked as AA, it generally only indicates that this coffee is AA grade uniform beans, 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 specifically mentions farms, cooperatives, or even purchasers, then whether it's AA or AB grade, these beans are worth trying.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473