Proper Way to Drink Kenya PB Coffee Beans Kenya Coffee Price

Introduction to SL28: Kenya's Premium Coffee Variety

In the early 20th century, French and British missionaries and researchers selected and cultivated a direct line of Bourbon in Kenya. Over the past century, this variety has adapted to Kenya's high-phosphate soil, nurturing the unique acidic aroma spirits that distinguish Kenyan beans from their Central and South American Bourbon counterparts. This native Kenyan variety was created in 1930 by Scott Laboratories, abbreviated as SL. Agronomists sought to find a Bourbon variety resistant to diseases and pests with high yields, and through experimentation, they obtained SL28. SL28 is a genetic variant with mixed lineage from French missionaries, Mocha, and Yemeni Typica. The original goal of cultivating SL28 was to mass-produce coffee beans that combined high quality with disease and pest resistance. Although SL28's yields later did not meet expectations, its copper-colored leaves and broad bean-shaped seeds possess wonderful sweetness, balance, and complex, varied flavors, along with distinctive citrus and black plum characteristics. This important variety introduces us to the unique Kenyan style: intense, rich fruit acidity, full body, and beautiful balance. Kenya AA is one such example.

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

Understanding Kenya AA Grading

Many people are familiar with Kenya AA as the most common marker 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 beans are only marked AA, it generally indicates that the coffee is AA-grade sorted 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 specific farms, cooperatives, or even purchasers are mentioned in the labeling, then regardless of whether it's AA or AB grade, the beans are worth trying.

Kenya's Coffee Growing Regions

Located in East Africa, Kenya is one of the world's major coffee-producing countries, with approximately six million people nationwide engaged in the coffee industry, mostly in the form of small farmers and cooperatives. Kenya's coffee trees are predominantly grown at altitudes of 1,400-2,000 meters, with growing regions including Ruiri, Thika, Kirinyaga, Mt. Kenya West, Nyeri, Kiambu, and Muranga. The main areas are the foothills of Mt. Kenya and Aberdare. Many of Kenya's growing regions strive to preserve native forest ecosystems, protect natural gene banks, support the propagation of wild coffee varieties, and nurture diverse coffee trees.

Regional Profile: Nyeri

This green bean comes from the Chakuneri processing plant in Nyeri, produced by surrounding family farms. On 0.5 acres (approximately 2,023 square meters) of land, about 250 coffee trees are planted. Nyeri has historically been a classic coffee-growing region in Kenya, relying on Mt. Kenya and possessing an excellent environment suitable for coffee cultivation. Most Kenyan coffee comes from small-scale farmers (about 65%) and large farms (about 35%).

Flavor Profile

Classic Kenyan flavor—rich, high body, caramel, blackcurrant, apple, clean, and long aftertaste. Full-bodied tropical fruit and fresh citrus aromas, with a sweet taste as if holding preserved mango and plum in your mouth. At medium to low temperatures, it releases a refreshing lime aroma, like drinking iced fruit tea! 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 Peaberry, which we often call round beans. Usually, a coffee fruit contains two seeds—these are our common coffee beans, with one curved side and one flat side, similar to peanut shape, which we call flat beans. Peaberries, however, occur when a coffee fruit contains only one coffee bean, with an oval shape. Among all fruits on a coffee tree, they account for a very small proportion. Peaberries are selected one by one by hand, ensuring overall quality, so it's no surprise they taste excellent.

Brewing Recommendations

For pour-over Kenyan coffee: Use 15g of coffee, ground to medium-fine consistency (3.5 grinding on Fuji's ghost tooth grinder), V60 dripper, water temperature 91-93°C. First pour 30g of water and let it bloom for 27 seconds. Pour to 105g and stop. Wait until the water level in the coffee bed drops to halfway, then continue pouring slowly until reaching 225g. Avoid the tail section. Water-to-coffee ratio is 1:15, extraction time 2:00.

Product Information

Manufacturer: Coffee Workshop
Address: No. 10 Bao'an Qian Street, Yuexiu District, Guangzhou, FrontStreet Coffee
Manufacturer Contact: 020-38364473
Shelf Life: 90 days
Net Weight: 227g
Packaging: Bulk coffee beans
Roast Level: Light roast
Sugar Content: Sugar-free
Origin: Kenya
Roast Degree: 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
Processing Plant: Chakuneri Processing Plant
Flavor Notes: Black plum, green grapes, cherry tomatoes

Kenya Nyeri Thagrini Peaberry Farm Profile

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473