Kenya Kungyu Flavor Profile: Types and Prices of Kenyan Coffee

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In each previous Kenya, we have particularly pursued those strong and powerful fruit acids with distinct edges, but this Kenya has shown me gentleness, like facing the sea with a gentle breeze blowing.

Product Information

Brand: FrontStreet Coffee
Address: 10 Bao'an Front Street, Yuexiu District, Guangzhou
Brand 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

Coffee Origin Details

Country: Kenya
Grade: AA
Region: Kirinyaga Region
Altitude: 1550-1750 meters
Soil: Red phosphorus soil
Processing Method: Kenyan double-washed processing method
Varieties: SL 28, SL 34
Processing Station: Kongyu Processing Station
Producer: Kabare Cooperative
Flavor Notes: Grapefruit green tea, citrus, raspberry black plum

Kenya Coffee Overview

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

Kenya's coffee trees are mostly grown at altitudes of 1,400-2,000 meters, with growing regions including Ruiri, Thika, Kirinyaga, Mt. Kenya West, Nyeri, Kiambu, and Muranga, primarily on the foothills of Mt. Kenya and Aberdare.

Many coffee regions in Kenya 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 the "Scott Laboratories" laboratory, were born in this favorable environment.

According to SL laboratory botanists, SL28 and SL34 are genetic variants. Among them, SL28 has mixed lineage from French missionaries, Mocha, and Yemen 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 later yields were not as massive as expected, its copper-colored leaves and broad bean-shaped seeds offer wonderful sweetness, balance, and complex, varied flavors, along with distinctive citrus and dried plum characteristics. SL34 has similar flavors to SL28, but besides its complex, varied acidity and wonderful sweet finish, its body is heavier and richer than SL28, and also cleaner. SL34 has lineage from French missionaries, Bourbon, and more Typica blood. The bean appearance is similar to SL28, but it can better adapt to sudden heavy rains. These two important varieties lead us to understand the unique Kenyan style: strong, rich fruit acidity, rich body, and beautiful balance.

Brewing Guide

Hand-poured Kongyu. 15g of coffee, ground to medium-fine (small Fuji ghost tooth grinder setting 3.5), V60 filter cup, water temperature 91-93°C. First infusion with 30g water for 27 seconds pre-infusion, then pour to 105g and pause. Wait until the water level drops halfway, then slowly pour until reaching 225g. Discard the tail end. Water-to-coffee ratio 1:15, extraction time 2:00.

Flavor Description

Strong lemon and plum dry and wet aromas. When light roasted and sipped, it presents multiple stunning aromas such as floral notes and lemon, along with the sweet and juicy taste of grapefruit green tea and citrus juice. With a slightly darker roast, various flavors of honey and raspberry black plum emerge. The aftertaste features the pleasant sweet and sour taste of green tea.

Origin Story

This Kenya comes from the Kabare Cooperative's Kongyu Processing Station in Kenya's Kirinyaga region, using Kenyan double-washed processing. It grows on the eastern slopes of the Kenya Mountains at 1550-1750 meters in Embu County. The varieties are Kenya's classic SL28 and SL34, combined with the large local day-night temperature difference and Kenya's red phosphorus soil, making sweet and sour the main flavor profile of this Kenya.

The fresh coffee cherries for this batch of Kongyu AA are picked and processed by 250 farmers from the Kongyu Processing Station under the Kabare Farmer Cooperative. After being peeled, fermented, and washed by the nearby Kongyu River water, the coffee will be placed on African drying beds for drying. During each harvest season, farmers will process nearly 300 tons of fresh coffee cherries. After processing, the coffee will participate in the weekly coffee auction held every Wednesday in Nairobi. Once selected by authorized exporters, it will be shipped to consumer markets worldwide.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473