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Is Kenyan AA Kongyu Coffee Delicious? Brewing Methods for Kenyan AA Coffee

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista discussions - follow Coffee Workshop (WeChat official account: cafe_style). In Kenya, many growing regions strive to preserve native forest ecosystems, protect natural gene banks, support the propagation 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 developed in such favorable

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In Kenya, many growing regions strive to preserve native forest ecosystems, protect natural gene banks, support the proliferation 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 such a favorable environment.

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

Although the yield of SL28 later did not meet the expected high volume, its copper-colored leaves and broad bean-shaped beans offer wonderful sweetness, balance, and complex, varied flavors, along with distinctive citrus and dark plum characteristics. SL34 has similar flavors to SL28, but besides its complex and varied acidity and wonderful sweet finish, its body is heavier and more intense than SL28, and also cleaner. SL34 possesses French Mission, Bourbon, and more Typica lineage. 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: intense and rich fruit acidity, full body, and beautiful balance.

Pour-over Brewing

15g of coffee, ground to medium-fine (using Fujiyama grinder setting 3.5), V60 dripper, water temperature 91-93°C. First pour 30g of water for a 27-second bloom, then pour to 105g and stop. Wait until the water level drops to half before pouring again, slowly pour until reaching 225g total. Avoid the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Flavor Description

Intense lemon and plum aromas in both dry and wet fragrance. When light-roasted and sipped, it presents stunning floral and lemon notes, along with sweet and tangy juiciness like grapefruit green tea and citrus juice. Slightly darker roasting reveal various flavors of honey and raspberry-black plum, while the aftertaste offers the delightful sweet and tangy taste of matcha green tea.

This Kenya comes from the Kongyu Processing Station in the Kirinyaga region, Kabare Farmers Cooperative Society, using the Kenyan double-washed processing method. Grown on the eastern slopes of Mount Kenya in the Muranga-Embu County at 1550-1750 meters altitude, the varieties are the classic Kenyan SL28 and SL34. Combined with the large day-night temperature difference and Kenya's red phosphorus soil, the sweet and tangy notes become the main flavor profile of this Kenyan coffee.

The fresh coffee cherries of this Kongyu AA batch were harvested and processed by 250 farmers from 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 placed on African drying beds for drying. During each harvest season, farmers 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 licensed exporters, it will be shipped to consumer markets worldwide.

In previous Kenyan coffees, we particularly enjoyed pursuing those angular, strong, and 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: FrontStreet Coffee, 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 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 Farmers Cooperative Society

Flavor Notes: Grapefruit green tea, citrus, raspberry-black plum

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 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, primarily on the foothills of Mt. Kenya and Aberdare.