How to Properly Brew Kenya Kunguri Kenya Coffee Bean Prices

For those who want to go deeper into professional barista knowledge and bean selection, this piece is a useful reference.

Kenya Kongyu AA Coffee Details

Country: Kenya

Grade: AA

Region: Kirinyaga

Altitude: 1550-1750 meters

Soil: Red phosphorus soil

Processing Method: Kenyan double-washed processing

Varieties: SL 28, SL 34

Processing Station: Kongyu Processing Station

Producer: Kabare Cooperative Society

Flavor: Grapefruit green tea, citrus, black raspberry plum

Kenya: The Coffee Origin

Kenya, in East Africa, is one of the major coffee-producing countries, with over six million people engaged in the coffee industry, mostly as smallholders and cooperatives.

Kenyan coffee trees are mostly grown at altitudes between 1,400-2,000 meters. The growing areas include Ruiri, Thika, Kirinyaga, Mt. Kenya West, Nyeri, Kiambu, and Muranga, primarily on the foothills of Mt. Kenya and the Aberdare range.

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

The Legendary SL Varieties

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

According to botanists at SL Laboratories, SL28 and SL34 are genetic variants. SL28 has mixed lineage from French Mission, Mocha, and Yemeni Typica. It was originally bred to produce coffee beans combining high quality with resistance to pests and disease.

Although SL28's yield later proved lower than expected, its copper-colored leaves and broad, bean-shaped beans carry wonderful sweetness, balance, and complex, varied flavors, along with prominent citrus and plum notes. SL34 shares SL28's flavors, but beyond complex, varied acidity and a wonderful sweet finish, it has a heavier, richer, and cleaner mouthfeel. Its lineage includes French Mission, Bourbon, and more Typica blood. The bean appearance is similar to SL28, but it adapts better to sudden heavy rains. These two important varieties are what lead us to Kenya's unique style: strong, rich fruit acidity, a rich mouthfeel, and beautiful balance.

Brewing Recommendations

Hand-brewed Kongyu: 15g of coffee, ground medium-fine (Komatsu Fuji ghost-teeth grinder setting 3.5), V60 dripper, water at 91-93°C. First pour 30g of water and bloom for 27 seconds. Pour to 105g and pause. Wait until the water level in the bed drops halfway before continuing. Slowly pour to 225g. Avoid the tail end. Water-to-coffee ratio 1:15, extraction time 2:00.

Flavor Description

Strong lemon and plum aromas, both dry and wet. 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, honey and black raspberry plum flavors emerge. The aftertaste carries the pleasant sweet-and-sour taste of green tea.

Origin and Processing

This Kenya comes from the Kabare Cooperative Society's Kongyu Processing Station in Kenya's Kirinyaga region. Using Kenyan double-washed processing, it grows on the eastern slopes of the Kenya Mountains in Manyata-Embu County at altitudes of 1550-1750 meters. The varieties are the classic Kenyan SL28 and SL34. Combined with the large temperature difference between day and night and Kenya's red phosphorus soil, sweet-and-sour notes become the main profile of this coffee.

The fresh cherries of this Kongyu AA batch were picked 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. Each harvest season, the farmers process nearly 300 tons of fresh cherries. Once processing is complete, the coffee enters the weekly auction held every Wednesday in Nairobi. After selection by licensed exporters, it ships to consumer markets worldwide.

Tasting Notes

In Kenyan coffees of the past, we especially loved chasing those sharp, powerful fruit acids. But this Kenya felt gentle, like facing the sea with a light breeze blowing.

Product Information

Manufacturer: FrontStreet Coffee

Roasted In: FrontStreet Coffee's own roastery

Sourcing: Directly imported Kenyan green beans

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

FrontStreet Coffee Recommendation

Kenya's vivid, juicy washed profile is the flagship of East African coffee. These FrontStreet offerings show what that style can do.

FrontStreet Kenya Cherry Tomato

Kenya excels at double-washed coffee, and this is a top representative. The process repeats a washing step, soaking and rinsing the beans before drying, hulling, and storage, and the repeated rinsing pushes the juice sensation to the extreme. It shows cherry tomato, smoked plum, snow pear, black plum, and brown sugar, with a sweet-and-sour, juicy mouthfeel that many coffee players love.

FrontStreet Guodingding Cooperative

From the southeastern end of Yirgacheffe in Ethiopia's Worka area, once part of the Worka Cooperative under the YCFCU and now its own single origin. Its traditional washed processing earns it the name "Yirgacheffe's last pure land," and it has no traditional bitterness, instead bringing clean, bright citrus and lemon acidity with jasmine fragrance. Roasted medium-light, it shows green tea and honey tones.

FrontStreet Jamaica Blue Mountain No. 1

Jamaica's limited sunlight led to washed processing, which removes the skin, pulp, and mucilage before drying to reduce the water around the bean and shorten drying time, yielding bright, low-defect beans. This preserves Blue Mountain's rich aroma, and the cup shows pure hazelnut, cream, chocolate, and caramel notes with a body in which no single flavor dominates or falls short.