Is Kenya PB Coffee Delicious? Kenya Coffee Brewing Methods

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SL28 is a delicious variety suitable for cultivation in medium to high altitude areas with less severe leaf rust disease, yielding 1.8 tons of green beans per hectare. Only when tasting the charming plum-like acidity can one truly appreciate the treasure of Kenya's national coffee heritage.

Many people are familiar with Kenya AA as the most common marker of Kenyan coffee in the domestic market. In fact, AA is a grade of Kenyan coffee, with AB being lower, and AA+ and AA TOP (premium) being higher. If coffee beans are simply marked as AA, it generally indicates they are uniform AA grade beans without specific farm or cooperative origin, and the flavor may not be the best—only confirming that the bean shape meets standards and has good appearance. However, if the labeling specifies a particular farm, cooperative, or even purchaser, then these beans, whether AA or AB, are worth trying.

Kenya: Coffee Overview

Located in East Africa, Kenya is one of the world's major coffee-producing countries, with approximately six million people nationwide engaged in the coffee industry, mostly in the form of small-scale farmers and cooperatives. Kenya's coffee trees are primarily 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. The foothills of Mt. Kenya and Aberdare are the main cultivation areas. Many 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.

Regional Introduction

This green bean comes from the Thagichu factory 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, benefiting from its proximity to Mount Kenya and possessing an excellent environment suitable for coffee cultivation. Most Kenyan coffee comes from small-scale farmers (about 65%) and large farms (about 35%).

Flavor Profile

Classic Kenyan flavor characteristics: rich, high body, with notes of caramel, blackcurrant, and apple. Pure, long aftertaste with full-bodied tropical fruit and fresh citrus aromas. The sweet, fresh taste is like holding 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 cherry tomato flavors! Full of the passionate and bold flavors characteristic of African beans!

Understanding Peaberry

Now, let me introduce PB, the full name being Peaberry—what we commonly call round beans. Typically, a coffee fruit contains two seeds, which are the common coffee beans we know—one side curved and one side flat, similar to peanut shape, which we call flat beans. Peaberries, however, occur when only one coffee bean develops inside a coffee fruit, resulting in an oval-shaped bean. They account for a very small proportion of the entire coffee tree's fruit yield. Peaberries are all selected manually, one by one, ensuring overall quality, so it's no surprise they taste excellent.

Brewing Method: Pour-Over

For pour-over Kenyan coffee: Use 15g of coffee grounds, medium-fine grind (Fuji grinder ghost tooth blade 3.5 setting), V60 dripper, water temperature 91-93°C. First infusion with 30g water for a 27-second bloom, then pour to 105g and pause. Wait until the water level drops to half in the coffee bed, then continue slow pouring until reaching 225g total. Avoid the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Product Information

Manufacturer: Coffee Workshop
Address: No. 10 Bao'an FrontStreet Coffee, 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
Factory: Thagichu Factory
Flavor Notes: Plum, green grape, cherry tomato

Farm Introduction: Kenya Nyeri Thagrini Peaberry

Bred from direct Bourbon lineage selected and cultivated by French and British missionaries and researchers in Kenya in the early 20th century. Over the past century, it has adapted to Kenya's high-phosphate soil, nurturing the special 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 diseases and pests with high yield, obtaining SL28 through experimentation. SL28 is a genetic variant with mixed lineage from French missionaries, Mocha, and Yemeni 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 didn't meet expectations for mass production, its copper-colored leaves and broad bean shape deliver wonderful sweetness, balance, and complex, varied flavors, along with prominent citrus and 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 example of this.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473