Kenyan PB Coffee Brands and Brewing Steps

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Origin Introduction

This green coffee comes from the Chakuni processing station in Nyeri, sourced from 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-growing region in Kenya, benefiting from the favorable environment around Mount Kenya. Most Kenyan coffee comes from small-scale farmers (about 65%) and large farms (about 35%).

Flavor Profile

Classic Kenyan flavor with richness and high body. Notes of caramel, blackcurrant, and apple create a pure, long-lasting aftertaste. The饱满的热带水果与 清新的柑橘香气, 鲜甜的口感仿佛嘴里含着芒果、梅子等蜜饯, 中低温散发出的青柠的清爽气息, 就像喝着冰冻的水果茶一般!非常有个性的小番茄风味!! 充满非洲豆子的热情奔放风味!

Peaberry Introduction

Now let me introduce PB, which stands for Peaberry—what we commonly call round beans. Typically, a coffee cherry contains two seeds, which are the common coffee beans we see—with one curved side and one flat side, shaped like peanuts, which we call flat beans. Peaberries, on the other hand, occur when a coffee cherry contains only one bean, which takes on an elliptical shape. This represents a very small percentage of the entire coffee tree's fruit. Peaberries are all selected manually, one by one, ensuring overall quality, so it's no surprise that they taste good.

Hand Pour Brewing Method

Hand pour for Kenyan coffee. Use 15g of coffee grounds, ground to medium-fine consistency (Komachi grinder with Fujiyama teeth at setting 3.5), using a V60 dripper at 91-93°C water temperature. First pour with 30g of water for a 27-second bloom, then pour to 105g and stop pouring. Wait until the water level in the coffee bed drops to half before continuing to pour. Slowly pour until reaching 225g total water. Do not use the tail section. Water-to-coffee ratio is 1:15, with an extraction time of 2:00.

Product Information

Manufacturer: Coffee Workshop
Address: No. 10 Bao'an Front Street, Yuexiu District, Guangzhou, FrontStreet Coffee
Manufacturer 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
Roast degree: 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: 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 bred direct descendants of Bourbon in Kenya. Over the past century, these varieties have adapted to Kenya's high-phosphorus soil, nurturing the special acidic aroma spirits of Kenyan beans, distinct from Bourbon beans in Central and South America. This native Kenyan variety was created in 1930 by Scott Laboratories (abbreviated as SL). Agronomists wanted to find a Bourbon variety resistant to diseases and pests with high yield, and through experiments, they obtained SL28. SL28 is a genetic variant with mixed bloodlines of French missionaries, Mocha, and Yemeni Typica. The original goal of developing SL28 was to mass-produce coffee beans that combined high quality with disease and pest resistance. Although SL28's yield later didn't meet the massive expectations, its copper-colored leaves and broad bean shape have wonderful sweetness, balance, and complex, varied flavors, along with distinctive citrus and dark plum characteristics. This important variety leads us to understand the unique Kenyan style: strong, rich fruit acidity, rich mouthfeel, and beautiful balance. Kenyan AA is one of these.

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

Many people are familiar with Kenyan AA, which is the most common标志 of Kenyan coffee in domestic markets. In fact, 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 indicates that this coffee is mixed AA-grade beans without specific farms or cooperatives, and the flavor may not be the best—only that its bean shape meets the standard and has good appearance. However, if the marking includes specific farms, cooperatives, or even purchasers, then regardless of 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 approximately 6 million people nationwide engaged in the coffee industry, mostly in a combination of small farmers and cooperatives. Kenya's coffee trees are mostly planted at altitudes between 1,400-2,000 meters. Growing regions include Ruiri, Thika, Kirinyaga, Mt. Kenya West, Nyeri, Kiambu, and Muranga, primarily on the foothills of Mt. Kenya and Aberdare. In Kenya, many growing regions strive to preserve native forest ecosystems, protect natural gene banks, support the propagation of wild coffee varieties, and nurture diverse coffee trees.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473