Kenya AA Kongyu Coffee Region Introduction & Brewing Guide

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SL28 and SL34: The Cornerstones of Kenyan Coffee

Although SL28's yield later fell short of expectations, its copper-colored leaves and broad bean shape produce wonderful sweetness, balance, and complex, varied flavors, along with distinctive citrus and preserved plum characteristics. SL34 shares similar flavor profiles with SL28, but beyond its complex, varied acidity and wonderful sweet finish, it has a heavier, richer, and cleaner mouthfeel than SL28. SL34 possesses French Mission, Bourbon, and more Typica bloodlines. Its bean appearance resembles SL28, but it adapts better to sudden heavy rainfall. It is these two important varieties that have introduced us to the unique Kenyan style: intense, rich fruit acidity, full body, and beautiful balance.

Pour-Over Brewing for Kongyu

15g coffee grounds, medium-fine grind (Fuji Royal's ghost tooth grinder setting 3.5), V60 dripper, water temperature 91-93°C. First pour 30g water for 27-second bloom, then pour to 105g and pause. Wait until the water level drops halfway, then slowly pour to 225g total. Discard the tail end. Water-to-coffee ratio 1:15, extraction time 2:00.

Flavor Description

Intense lemon and plum aromas in both dry and wet grounds. When light-roasted and cupped, it reveals astonishing floral and lemon notes, along with sweet and juicy flavors reminiscent of grapefruit green tea and citrus juice. Slightly darker roasting brings out honey, raspberry, and black plum flavors, while the finish features the pleasant sweet-tart taste of green tea.

Origin and Processing

This Kenyan coffee comes from the Kongyu Processing Station in the Kirinyaga region, under the Kabare Farmers' Cooperative Society. It uses the Kenyan double-washed processing method and grows on the eastern slopes of the Kenyan mountains in Manyatta-Embu County at altitudes of 1550-1750 meters. The classic Kenyan varieties SL28 and SL34, combined with large day-night temperature differences and Kenya's red phosphoric soil, make sweet and tart flavors the primary taste profile of this Kenyan coffee.

Processing and Distribution

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

A Unique Kenyan Experience

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

Product Information

Manufacturer: FrontStreet Coffee
Address: 10 Bao'an Qian Street, Yuexiu District, Guangzhou
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

Altitude: 1550-1750 meters

Soil: Red phosphoric soil

Processing Method: Kenyan double-washed processing

Varieties: 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 Growing Paradise

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, mostly in the form of small farmers and cooperatives.

Kenya's coffee trees are mostly grown at altitudes of 1400-2000 meters, with growing regions including Ruiri, Thika, Kirinyaga, Mt. Kenya West, Nyeri, Kiambu, and Muranga. The main areas are the foothills of Mt. Kenya and Aberdare.

Many coffee-producing 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 "Scott Laboratories," were born in this favorable environment.

According to SL laboratory botanists, SL28 and SL34 are genetic variants. Among them, SL28 has mixed bloodlines of French Mission, Mocha, and Yemeni Typica. The original goal of cultivating SL28 was to produce large quantities of high-quality coffee beans that could resist diseases and pests.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473