What's the Market Price for Kenya PB Coffee Beans? Which Kenyan Coffee Brand is Best?

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Today, we're introducing PB, the full name Peaberry, which we often call round beans. Typically, a coffee cherry contains two seeds - these are the common coffee beans we know, with one curved side and one flat side, similar to peanut shape, which we call flat beans. Round beans, however, occur when there's only one coffee bean inside a coffee cherry. The bean shape is oval, and they account for an extremely small proportion of all fruits on a coffee tree. Round beans are all selected manually, one by one, ensuring overall quality, so it's no surprise they taste excellent.

Kenya pour-over. 15g of coffee, ground to medium-fine (Kompresso 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 stop. Wait until the water level in the coffee bed drops to half, then continue pouring slowly until reaching 225g. Avoid the tail section. Water-to-coffee ratio is 1:15, extraction time 2:00.

Manufacturer: Coffee Workshop | Address: No. 10 Bao'an Front Street, Yuexiu District, Guangzhou, FrontStreet Coffee | Contact: 020-38364473 | Shelf Life: 90 days | Net Weight: 227g | Packaging: Bulk coffee beans | Roast Level: Light roast

Kenya Nyeri Gaturiri Peaberry

Country: Kenya

Grade: TOP PB

Region: Nyeri

Roast Level: Light roast

Processing: Washed

Varieties: SL 28, SL 34

Processing Station: Chakuni Processing Station

Flavor Notes: Dark plum, green grapes, cherry tomatoes

Kenya Nyeri Thagrini Peaberry Farm Introduction

In the early 20th century, French and British missionaries and researchers selected and cultivated these Bourbon lineage varieties in Kenya. Over a century, they have adapted to Kenya's high-phosphate soil, nurturing the unique acidic aroma spirit of Kenyan beans, distinct from Bourbon beans in Central and South America. This Kenyan native variety was created in 1930 by Scott Laboratories, abbreviated as SL. Agronomists wanted to find a Bourbon variety resistant to pests and diseases with high yields, and through experiments, they obtained SL28. SL28 is a genetic variant with mixed heritage from French missionaries, 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 SL28's later yields were not as high as expected, its copper-colored leaves and broad bean shape produce wonderful sweetness, balance, and complex, varied flavors, along with prominent citrus and dark plum characteristics. This important variety introduces us to the unique Kenyan style: strong, rich fruit acidity, full body, and beautiful balance. Kenya AA is one of these.

SL28 is a delicious variety suitable for planting in medium to high altitude areas where leaf rust disease is not severe. It can produce 1.8 tons of green beans per hectare. Only when you experience the charming plum-like acidity can you truly appreciate this Kenyan national treasure.

Many people are familiar with Kenya AA as the most common标志 of Kenyan coffee in the domestic market. Actually, AA is a grade of Kenyan coffee, with lower grades including AB, and higher grades including AA+ and AA TOP (premium). If a coffee bean is only marked as AA, it generally only indicates that this coffee is AA grade统豆, without specific farm or cooperative information, and the flavor may not be the best - it only shows that the bean shape is uniform and meets standards, with good appearance. However, if the labeling indicates specific farms, cooperatives, or even purchasers, then whether it's AA or AB, this bean is worth trying.

Located in East Africa, Kenya is one of the major coffee-producing countries, with about six 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. Growing regions include Ruiri, Thika, Kirinyaga, Mt. Kenya West, Nyeri, Kiambu, and Muranga, mainly on the foothills of Mt. Kenya and Aberdare. Many producing regions in Kenya strive to preserve native forest ecosystems, protect natural gene banks, support the reproduction of wild coffee varieties, and nurture diverse coffee trees.

Region Introduction

This green bean comes from the Chakuni Processing Station in Nyeri, produced by surrounding family farms. On 0.5 acres (approximately 2,023 square meters) of land, about 250 coffee trees are planted. Nyeri has historically been a classic coffee-producing region in Kenya, backed by 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. Rich tropical fruit and fresh citrus aroma, sweet taste as if holding mango, plum and other preserves in your mouth. At medium to low temperatures, it emits a refreshing lime aroma, like drinking frozen fruit tea! Very distinctive cherry tomato flavor! Full of the passionate and bold flavor characteristic of African beans!

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473