Nav: Home > Coffee >

Kenya Koyu Flavor Description Which Kenya Coffee Brand is Best

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista exchange please follow Coffee Workshop (WeChat official account cafe_style) In Kenya, many production areas strive to preserve the native forest ecosystem, protect natural gene banks, support the reproduction 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 such excellent conditions

Introduction to Kenya's Coffee Heritage

For professional barista exchanges, please follow Coffee Workshop (WeChat public account: cafe_style).

In Kenya, many growing regions 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.

The Legacy of SL28 and SL34 Varieties

According to botanists at SL Laboratories, SL28 and SL34 are genetic variants. Among them, SL28 possesses mixed heritage from French Mission, Mocha, and Yemen Typica. The original goal in developing SL28 was to mass-produce coffee beans that combined high quality with resistance to pests and diseases.

Although SL28's later yields did not meet expectations for mass production, its copper-colored leaves and broad bean-shaped coffee beans offer wonderful sweetness, balance, and complex, varied flavors, with notable citrus and plum characteristics. SL34 shares similar flavor profiles with SL28—besides complex, varied acidity and excellent sweet finish—it has a heavier, more intense body and cleaner mouthfeel. SL34 possesses French Mission, Bourbon, and more Typica heritage. The bean appearance is similar to SL28, but it adapts better to sudden heavy rainfall. These two important varieties have led us to understand the unique Kenyan style: intense, rich fruit acidity, full body, and beautiful balance.

Brewing Method and Flavor Profile

Hand pour Kongyu. 15g of coffee, medium-fine grind (Fuji ghost tooth grinder 3.5), V60 dripper, water temperature 91-93°C. First pour 30g of water, bloom for 27 seconds. Pour to 105g and stop, wait until the water level drops halfway, then slowly pour until reaching 225g. Avoid the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Flavor description: Intense lemon and plum aromas, both dry and wet. When light roasted and slurped, it reveals surprising floral and lemon aromas, along with sweet and sour juiciness like grapefruit green tea and citrus juice. Slightly darker roasting brings forth various flavors of honey and raspberry-black plum, while the finish offers the pleasant sweet-tart taste of matcha green tea.

Origin and Processing

This Kenya coffee comes from the Kongyu Processing Station in the Kirinyaga region, Kenya's Kabare Cooperative Society, using the Kenyan double-washed processing method. It grows on the eastern slopes of the Kenya Mountains in the Manyata-Embu County at elevations of 1550-1750 meters. The varieties are Kenya's classic SL28 and SL34. Combined with the large day-night temperature differences and Kenya's red phosphoric soil, sweetness and acidity become the main flavor profile of this Kenyan coffee.

The coffee cherries from this batch of Kongyu AA are harvested and processed by 250 farmers from the Kongyu Processing Station under the Kabare Farmers' Cooperative Society. After being pulped, fermented, and washed with water from the nearby Kongyu River, the coffee is placed on African drying beds for drying. Each harvesting season, farmers 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 licensed exporters, it will be shipped to consumer markets worldwide.

A Unique Expression

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

Product Information

Manufacturer: FrontStreet Coffee (FrontStreet Coffee)
Address: FrontStreet Coffee, 10 Bao'an Qian Street, Yuexiu District, Guangzhou
Manufacturer 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: 1550-1750 meters
Soil: Red phosphoric 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

Kenya's Coffee Industry

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 a combination model of small farmers and cooperatives.

Kenya's coffee trees are mostly grown at altitudes of 1400-2000 meters. Growing regions include Ruiri, Thika, Kirinyaga, Mt. Kenya West, Nyeri, Kiambu, and Muranga, primarily on the foothills of Mt. Kenya and Aberdare.