Kenya PB Coffee Region Introduction How to Brew Kenyan Coffee

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Kenya: Premier Coffee Growing Region

Located in East Africa, Kenya is one of the world's major coffee-producing countries, with approximately six million people engaged in the coffee industry, primarily composed of small-scale farmers and cooperatives. Kenya's coffee trees are mostly cultivated at altitudes ranging from 1,400 to 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-growing regions in Kenya strive to preserve native forest ecosystems, protect natural gene banks, support the proliferation of wild coffee varieties, and nurture diverse coffee trees.

Regional Introduction

This green bean comes from the Chakuni processing plant in Nyeri, produced by surrounding family farms where approximately 250 coffee trees are planted on 0.5 acres (about 2,023 square meters) of land. Nyeri has historically been a classic coffee-growing region in Kenya, backed by Mount Kenya and possessing an excellent environment suitable for coffee cultivation. Approximately 65% of Kenyan coffee comes from small-scale farmers, while about 35% comes from large plantations.

Flavor Profile

Classic Kenyan flavor characteristics, rich with high body, featuring notes of caramel, blackcurrant, and apple. Pure and long-lasting aftertaste with abundant tropical fruits and fresh citrus aromas. The sweet taste feels like having mango and plum preserves in your mouth, while the refreshing lime aroma that emerges at medium to low temperatures is like drinking iced fruit tea! Very distinctive small tomato flavor!! Full of the passionate and bold flavors characteristic of African beans!

Understanding Peaberry (PB)

Now let me introduce PB, which stands for Peaberry, commonly known as round beans. Typically, a coffee cherry contains two seeds, which are our common coffee beans - one side is curved and the other is flat, similar to peanut shape, which we call flat beans. Peaberries, however, occur when only one coffee bean develops inside a coffee cherry, resulting in an oval-shaped bean that accounts for a very small proportion of all fruits on a coffee tree. Peaberries are all selected by hand one by one, ensuring overall quality, so it's no surprise that they taste excellent.

Brewing Method

Pour-over Kenya: 15g coffee grounds, medium-fine grind (Fujiyama ghost teeth grinder 3.5 setting), V60 dripper, water temperature 91-93°C. First pour 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 halfway, then continue pouring slowly until reaching 225g. Avoid the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Product Information

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

Kenya Nyeri Gaturiri Peaberry

Country: Kenya
Grade: TOP PB
Region: Nyeri
Roast Level: Light roast
Processing Method: Washed
Varieties: SL 28, SL 34
Processing Plant: Chakuni Processing Plant
Flavor Notes: Dark plum, green grapes, cherry tomatoes

Farm Introduction: Kenya Nyeri Thagrini Peaberry

Selected and bred by French and British missionaries and researchers in Kenya in the early 20th century, these are direct descendants of Bourbon. Over the past century, they have adapted to Kenya's high-phosphorus soil, nurturing the special acidic aroma spirits of Kenyan beans, distinguishing them from Central and South American Bourbon varieties. This Kenyan native variety was created in 1930 by Scott Laboratories (abbreviated as SL). Agronomists sought to find a Bourbon variety that was disease-resistant and high-yielding, 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 breeding SL28 was to mass-produce coffee beans that combined high quality with disease resistance. Although SL28's later yield was not as high as expected, its copper-colored leaves and broad bean shape offer wonderful sweetness, balance, and complex, varied flavors, along with prominent citrus and dark plum characteristics. This important variety leads us to understand 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 planting in medium to high-altitude areas with serious leaf rust problems, yielding 1.8 tons of green beans per hectare. Only when you experience the charming plum-like acidity can you truly appreciate Kenya's national treasure.

Understanding Kenya AA Grade

Many people are familiar with Kenya AA as the most common symbol of Kenyan coffee in the domestic market. In fact, AA is a grade of Kenyan coffee, with lower grades including AB, and higher grades including AA+ and AA TOP (premium). If coffee beans are only marked as AA, it generally only indicates that this coffee is unified AA grade beans 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 specifies a particular farm, cooperative, or even purchaser, then whether it's AA or AB, this bean is worth trying.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473