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How to Properly Brew Kenya Kunguri Kenya Coffee Bean Prices

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista discussions - Follow Coffee Workshop (WeChat official account: cafe_style) Country: Kenya Grade: AA Region: Kirinyaga region Altitude: 1550-1750 meters Soil: Red phosphate soil Processing method: Kenyan double-washed processing Varieties: SL 28, SL 34 Processing station: Kunguri Factory Producer: Kabare Cooperative Flavor: Grapefruit, green tea

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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

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

Kenya's 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 Aberdare.

Many regions in Kenya strive 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 unique 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. Among them, SL28 has mixed lineage from French Mission, Mocha, and Yemeni Typica. The original goal of cultivating SL28 was to mass-produce coffee beans that combined high quality with resistance to pests and diseases.

Although the yield of SL28 later turned out to be not as high as expected, its copper-colored leaves and broad bean-shaped beans possess wonderful sweetness, balance, and complex, varied flavors, as well as prominent citrus and plum characteristics. SL34 has similar flavors to SL28, but in addition to complex, varied acidity and a wonderful sweet finish, it has a heavier, richer, and cleaner mouthfeel than SL28. SL34 has lineage from French Mission, Bourbon, and more Typica blood. The bean appearance is similar to SL28, but it's better adapted to sudden heavy rains. It is these two important varieties that lead us to understand the unique Kenyan style: strong, rich fruit acidity, rich mouthfeel, and beautiful balance.

Brewing Recommendations

Hand-brewed Kongyu: 15g of coffee, ground to medium-fine (Komatsu Fuji ghost teeth grinder setting 3.5), V60 dripper, water temperature 91-93°C. First pour with 30g of water, bloom for 27 seconds. Pour to 105g and pause. Wait until the water level in the coffee bed drops to halfway before continuing to pour. Slowly pour until reaching 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. 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, various flavors of honey and black raspberry plum emerge. The aftertaste features 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 the Kirinyaga region of Kenya. Using Kenyan double-washed processing, it grows on the eastern slopes of the Kenya Mountains in the 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 flavor profile of this Kenya.

The fresh coffee 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 for drying. Each harvest season, farmers process nearly 300 tons of fresh coffee cherries. After processing is complete, the coffee will participate in the weekly coffee auction held every Wednesday in Nairobi. Once selected by licensed exporters, it will be shipped to consumer markets worldwide.

Tasting Notes

In previous Kenyan coffees, we particularly loved pursuing those sharp, powerful fruit acids. But this Kenya made me feel gentleness, like facing the sea with a gentle breeze blowing.