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Kenya AA Coffee Brands and Brewing Guide

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista exchange. Follow Coffee Workshop (WeChat official account: cafe_style). Pour-over brewing method: Use 15g of coffee, medium-fine grind (Fuji ghost tooth burr grinder setting 3.5), V60 dripper, water temperature 91-93°C. First pour 30g of water and bloom for 27 seconds, then pour to 105g and pause. Wait until the water level drops halfway, then continue pouring slowly until reaching 225g total. Avoid the final extraction.

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Pour-over Brewing Guide

15g of coffee grounds, medium-fine grind (Fuji ghost teeth grinder setting 3.5), V60 dripper, water temperature 91-93°C. First pour: 30g of water for a 27-second bloom. Continue pouring to 105g, then pause. Wait until the water level in the coffee bed drops halfway, then continue slow pouring until reaching 225g total. Discard the tail end. Water-to-coffee ratio: 1:15. Total extraction time: 2:00.

Flavor Profile

Intense dry and wet aromas of lemon and plum. When light-roasted and cupped, it reveals astonishing floral and lemon notes, along with the sweet-tart juiciness of grapefruit green tea and citrus juice. With a slightly darker roast, it develops flavors of honey and raspberry-black plum. The aftertaste presents the delightful sweet-tart notes of green tea.

Origin and Processing

This Kenya comes from the Kongyu Processing Station in the Kirinyaga region, part of the Kabare Farmers' Cooperative Society. It undergoes the Kenyan double-washed processing method. Grown on the eastern slopes of the Kenya Mountains in the Muranga-Embu County at altitudes of 1550-1750 meters, the variety consists of classic Kenyan SL28 and SL34. Combined with the large day-night temperature variations and Kenya's red phosphoric soil, the sweet-tart profile becomes the primary flavor characteristic of this Kenyan coffee.

The fresh coffee cherries for this batch of Kongyu AA were picked and processed by 250 farmers from the Kongyu Processing Station under the Kabare Farmers' Cooperative Society. After being pulped, fermented, and washed using water from the nearby Kongyu River, the coffee is dried on African raised beds. Each harvesting season, farmers process nearly 300 tons of fresh coffee cherries. After processing, the coffee participates in the weekly coffee auctions held every Wednesday in Nairobi. Once selected by licensed exporters, it is shipped to consumer markets worldwide.

With previous Kenyan coffees, we particularly enjoyed pursuing those angular, powerful fruit acids. However, this Kenyan coffee made me feel gentleness, like facing the sea with a gentle breeze blowing.

Product Information

Manufacturer: FrontStreet Coffee (FrontStreet Coffee)
Address: 10 Bao'an Front Street, 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 Details

Country: Kenya
Grade: AA
Region: Kirinyaga region
Altitude: 1550-1750 meters
Soil: Red phosphoric soil
Processing method: Kenyan double-washed processing method
Variety: SL 28, SL 34
Processing station: Kongyu Processing Station
Producer: Kabare Farmers' Cooperative Society
Flavor notes: Grapefruit green tea, citrus, raspberry-black plum

Kenya Coffee Overview

Kenya, located in East Africa, is one of the major coffee-producing countries. Approximately six million people nationwide are engaged in the coffee industry, mostly in the form of smallholders 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 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, cultivated and named by the "Scott Laboratories," were born in this favorable environment.

According to SL laboratory botanists, 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 pests and diseases.

Although SL28's later yield was not as high as expected, its copper-colored leaves and broad bean shape offer wonderful sweetness, balance, and complexly varied flavors, as well as significant citrus and black plum characteristics. SL34 has similar flavors to SL28, but besides its complexly varied acidity and wonderful sweet finish, its body is heavier, richer, and cleaner than SL28. SL34 has French Mission, Bourbon, and more Typica lineage. Its bean appearance is similar to SL28, but it's more adaptable to sudden heavy rains. It is these two important varieties that have led us to understand the unique Kenyan style: intense and rich fruit acidity, rich body, and beautiful balance.