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How is the Kenya AA Kongyu Coffee Bean Market? Which Brand of Kenya AA Coffee is Best?

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista communication: Please follow Coffee Workshop (WeChat public account cafe_style) Flavor description: Intense lemon and plum aromas in both dry and wet fragrance. When lightly roasted, sipping reveals astonishing floral and lemon notes, with flavors reminiscent of grapefruit green tea and sweet, juicy citrus juice. Slightly deeper roasting brings forth honey, raspberry, and black plum flavors, with a green tea-like finish.

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Flavor Profile

Intense lemon and plum aromas in both dry and wet fragrance. When lightly roasted and cupped, it reveals astonishing floral notes and lemon aromas, reminiscent of grapefruit green tea and citrus juice with sweet and tangy juiciness. Slightly deepening the roast brings forth flavors of honey and raspberry-black plum, while the aftertaste features the delightful sweet-tart flavor of matcha green tea.

Origin and Processing

This Kenya comes from the Kongyu Processing Plant of the Kabare Farmers' Cooperative Society in the Kirinyaga region. It employs the Kenyan double-washed processing method. Grown on the eastern slopes of the Kenya Mountains in the Manyata-Embu County at an altitude of 1550-1750 meters, the varieties are the classic Kenyan SL28 and SL34. Combined with the significant day-night temperature differences and Kenya's red phosphate soil, sweet and tart notes become the primary flavor profile of this Kenyan coffee.

The coffee cherries for this batch of Kongyu AA are harvested and processed by 250 farmers from the Kongyu Processing Plant under the Kabare Farmers' Cooperative Society. After being pulped, fermented, and washed with water from the nearby Kongyu River, the coffee is placed on African drying beds for drying. During each harvest season, farmers process nearly 300 tons of coffee cherries. After processing, the coffee will participate in the weekly coffee auction held every Wednesday in Nairobi. Once selected by authorized exporters, it will be shipped to consumer markets worldwide.

Tasting Experience

In previous Kenyan coffees, we particularly enjoyed pursuing those angular, strong, and powerful fruit acids. However, this particular Kenyan coffee gave me a feeling of gentleness, like facing the sea with a gentle breeze blowing.

Product Information

Manufacturer: FrontStreet Coffee
Address: 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
Coffee Type: Other
Roast Degree: Light roast

Coffee Details

Country: Kenya
Grade: AA
Region: Kirinyaga region
Altitude: 1550-1750 meters
Soil Type: Red phosphate soil
Processing Method: Kenyan double-washed processing method
Varieties: SL 28, SL 34
Processing Plant: Kongyu Processing Plant
Producer: Kabare Farmers' Cooperative Society
Flavor Notes: Grapefruit green tea, citrus, raspberry-black plum

Kenya Coffee Overview

Located in East Africa, Kenya is one of the major coffee-producing countries, with approximately 6 million people engaged in the coffee industry nationwide, mostly in the form of small farmers and cooperatives.

Kenyan 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 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.

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

According to botanists at the SL Laboratory, SL28 and SL34 are genetic variants. Among them, SL28 has mixed lineage from French Mission, Mocha, and Yemen Typica. The original goal of cultivating SL28 was to mass-produce coffee beans that combined high quality with resistance to diseases and pests.

Although SL28's production volume later did not meet the massive expectations, its copper-colored leaves and broad bean shape offer wonderful sweetness, balance, and complex, changing flavors, as well as prominent citrus and black plum characteristics. SL34 has similar flavors to SL28, but besides the complex, changing acidity and wonderful sweet finish, its body is heavier, richer, and cleaner than SL28. SL34 has lineage from French Mission, Bourbon, and more Typica. Its bean appearance is similar to SL28, but it can better adapt to sudden heavy rains. It is these two important varieties that lead us to understand the unique Kenyan style: intense and rich fruit acidity, rich body, and beautiful balance.

Brewing Method

Pour-over Kongyu. 15g of coffee, ground to medium-fine (Fuji Royal's "ghost tooth" grinder at 3.5), V60 dripper, water temperature 91-93°C. First pour 30g of water, steam for 27 seconds, then pour to 105g and pause. 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.