How Kenyan AA Kongyu Coffee Originates and How Kenyan AA Coffee Beans Are Classified

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The fresh coffee cherries of this batch of Kongyu AA were picked and processed by 250 farmers from the Kongyu processing plant under the Kabare farmer cooperative. After being depulped, fermented, and washed with water from the nearby Kongyu River, the coffee is placed on African drying beds for drying. During each harvesting season, farmers will process nearly 300 tons of fresh coffee cherries. After processing, the coffee will participate in the weekly coffee auction held every Wednesday in Nairobi. Once selected by official exporters, it will be shipped to consumer markets worldwide.

In previous Kenyan coffees, we particularly pursued those with sharp, powerful fruit acids, but this Kenyan coffee made me feel gentleness, like facing the sea with a gentle breeze blowing.

Product Information

Brand: FrontStreet Coffee (FrontStreet Coffee)
Address: 10 Bao'an Qianjie, Yuexiu District, Guangzhou, FrontStreet Coffee (FrontStreet Coffee)
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
Coffee Type: Other
Roast Degree: Light roast

Coffee Origin Details

Country: Kenya
Grade: AA
Region: Kirinyaga region
Altitude: 1550-1750 meters
Soil: Red phosphorus soil
Processing Method: Kenyan double-washed processing method
Varieties: SL 28, SL 34
Processing Station: Kongyu processing station
Producer: Kabare cooperative
Flavor Notes: Grapefruit green tea, citrus, black raspberry plum

Kenya's Coffee Heritage

Located in East Africa, Kenya is one of the major coffee-producing countries, with approximately six million people engaged in the coffee industry nationwide, mostly in a combination of small farmers and cooperatives.

Kenya's coffee trees are mostly grown at altitudes of 1400-2000 meters. Growing regions include 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 propagation of wild coffee varieties, and nurture diverse coffee trees.

The Legacy of SL28 and SL34 Varieties

In 1930, Kenya's unique varieties SL28 and SL34, cultivated and named by the "Scott Laboratories" laboratory, were born in such favorable environments.

According to SL laboratory botanists, SL28 and SL34 are genetic variants. Among them, SL28 has mixed heritage from French Mission, Mocha, and Yemeni Typica. The original goal of developing SL28 was to mass-produce coffee beans that were both high-quality and resistant to pests and diseases.

Although SL28's later yields were not as high as expected, its copper-colored leaves and broad bean-shaped seeds offer wonderful sweetness, balance, and complex, diverse flavors, with prominent citrus and plum characteristics. SL34 has similar flavors to SL28, but besides complex, diverse acidity and wonderful sweet finishes, its body is heavier, richer, and cleaner than SL28. SL34 has heritage from French Mission, Bourbon, and more Typica bloodlines. The bean appearance is similar to SL28, but it adapts better to sudden heavy rains. It is these two important varieties that lead us to understand the unique Kenyan style: strong, rich fruit acids, rich body, and beautiful balance.

Brewing Recommendations

For pour-over Kongyu: Use 15g of coffee, ground to medium-fine (Fuji Royal grinder #3.5), V60 filter cup, water temperature 91-93°C. First pour 30g of water for 27 seconds pre-infusion, then pour to 105g and pause. Wait until the water level drops halfway before continuing to pour slowly until reaching 225g total. Avoid the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Flavor Profile

This coffee offers intense lemon and plum aromas in both dry and wet fragrance. When light-roasted and cupped, it presents stunning floral and lemon aromas, along with juicy, sweet-tart notes like grapefruit green tea and citrus juice. Slightly darkening the roast immediately brings out various flavors of honey and black raspberry plum, while the finish leaves a delightful sweet-tart taste reminiscent of green tea.

Coffee Origin Summary

This Kenyan coffee comes from the Kabare cooperative's Kongyu processing station in the Kirinyaga region of Kenya. It uses the Kenyan double-washed processing method and grows on the eastern slopes of the Kenya mountains in Embu County at 1550-1750 meters altitude. The varieties are the classic Kenyan SL28 and SL34. Combined with the local significant day-night temperature differences and Kenya's red phosphorus soil, sweet and tart notes become the main flavor profile of this Kenyan coffee.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473