How Kenya PB Coffee Came to Be and How Kenya Coffee Bean Grades Are Classified

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Pour-over Kenya: 15g of coffee grounds, medium-fine grind (Fuji ghost tooth grinder setting 3.5), V60 dripper, water temperature 91-93°C. First pour with 30g of water for a 27-second bloom, then pour to 105g and pause. Wait until the water level drops halfway, then slowly pour until reaching 225g total. Discard the tail end. Water-to-coffee ratio 1:15, extraction time 2:00.

Manufacturer: Coffee Workshop 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 Coffee bean state: Roasted coffee beans Contains sugar: No sugar Origin: Kenya Roast level: 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 station: Thaguri Processing Station

Flavor notes: Black plum, green grapes, cherry tomatoes

Kenya Nyeri Thagrini Peaberry Farm Introduction

Selected and bred by French and British missionaries and researchers in Kenya in the early 20th century, these are direct descendants of Bourbon. Over a century, they have adapted to Kenya's high-concentration phosphate soil, giving rise to the unique acidic character of Kenyan coffee beans, distinct from Bourbon beans in Central and South America. This Kenyan native variety was created in 1930 by Scott Laboratories (SL for short). Agronomists sought a Bourbon variety resistant to diseases and pests with high yield, and through experiments obtained SL28. SL28 is a genetic variant with mixed lineage from French missionaries, Mocha, and Yemeni Typica. The original goal of breeding SL28 was to mass-produce coffee beans that combined high quality with disease and pest resistance. Although later SL28's yield was not as high as expected, its copper-colored leaves and bean-shaped beans offer wonderful sweetness, balance, complex and varied flavors, and 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 of these.

SL28 is a delicious variety suitable for growing in medium to high altitude areas with little leaf rust disease, yielding 1.8 tons of green beans per hectare. Only when you taste the charming plum-like acidity can you truly appreciate this Kenyan national treasure.

Many people are familiar with Kenya AA as the most common symbol of Kenyan coffee in the domestic market. Actually, AA is a grade of Kenyan coffee, with lower grades including AB, and above it there are AA+ and AA TOP (top grade). If coffee beans are only marked AA, it generally means this coffee is unified AA grade beans without specific farm or cooperative origin, and the flavor may not be the best - it only indicates that the bean shape meets standards and has good appearance. However, if the label mentions specific farms, cooperatives, or even purchasers, then these beans are worth trying whether they are AA or AB grade.

Located in East Africa, Kenya is one of the major coffee-producing countries, with approximately 6 million people nationwide engaged in the coffee industry, 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-producing regions in Kenya strive to preserve native forest ecosystems, protect natural gene banks, support wild coffee variety propagation, and nurture diverse coffee trees.

Region Introduction

This green bean comes from the Thaguri Processing Station in Nyeri, produced by surrounding family farms on 0.5 acres (approximately 2,023 square meters) of land with about 250 coffee trees planted. Nyeri has historically been a classic coffee-producing region in Kenya, relying on Mount Kenya and possessing an excellent environment suitable for coffee growth. Most Kenyan coffee comes from small-scale farmers (about 65%) and large farms (about 35%).

Flavor: Classic Kenyan flavor, rich, high body, caramel, blackcurrant, apple, clean, long aftertaste with full tropical fruit and fresh citrus aroma. The sweet taste is like holding mango, plum and other preserves in your mouth. The refreshing lime aroma that emerges at medium to low temperatures is like drinking frozen fruit tea! Very distinctive cherry tomato flavor!! Full of the passionate and bold flavor of African beans!

Now let me introduce PB - the full name is Peaberry, which we often call round beans. Usually, a coffee fruit contains two seeds, which are the common coffee beans we see - one side is curved and one side is flat, similar to peanut shape, which we call flat beans. Round beans, however, occur when there is only one coffee bean in a coffee fruit, and the bean shape is oval. They account for a very small proportion of the entire coffee tree's fruit. Round beans are all selected one by one by hand, ensuring overall quality, so it's not surprising that they taste good.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473