Introduction to Kenya Coffee Bean Varieties and Cultivation in Kenyan Coffee Regions

African coffee origins are renowned worldwide for their captivating acidity and aromatic profiles. Beyond Ethiopia's coffee beans, Kenya certainly cannot be overlooked. Located in East Africa, Kenya sits precisely on the equator, with the Indian Ocean to its east, Ethiopia to its north, and Tanzania to its south. It stands as East Africa's coffee powerhouse and one of the most important and irreplaceable coffee-producing nations.

Kenya belongs to the tropical coffee-growing region, with two rainy seasons annually allowing for two harvests: 60% concentrated from October to December, and the remaining 40% from June to August. Coffee is primarily cultivated in volcanic soils at elevations of 1600-2100 meters around the capital Nairobi to the Kenyan mountain regions. This altitude is ideal for coffee flavor development, as the cooler mountain temperatures slow growth, allowing aromatic compounds to fully develop, resulting in more pronounced fruit acidity and harder bean density. This crescent-shaped, fertile coffee zone is the main source of Kenya's premium coffee beans.

Kenya is a renowned coffee-producing country in East Africa and a significant source of specialty coffee globally. Kenyan coffee boasts full-bodied flavors with distinctive characteristics, and its coffee trade system follows a sophisticated framework. Bean size grading such as AA or AB doesn't necessarily equate to flavor quality—the Coffee Board's auction batches are selected based on cupping profiles, and premium Kenyan auction prices remain consistently high. Most Kenyan coffee grows at elevations of 1500-2100 meters, with two annual harvests. To ensure only ripe cherries are picked, workers must patrol the fields approximately seven times back and forth.

Only ripe cherries are picked, requiring workers to patrol the fields approximately seven times. Kenya has two coffee sales systems: auction at the Nairobi Coffee Exchange (central auction system), where 85% of coffee beans are traded through the auction system, or through direct trade (often called the "second window"), where only 15% of coffee beans are traded through this direct trade model.

Coffee produced in central Kenya yields the highest quantity in the country, and the highest quality coffee also comes from this region. Coffee from western Kenya's regions including Kisii, Trans-Nzoia, Keiyo, Marakwet, and Thika in the south has also begun gaining attention.

Most of Kenya's coffee is cultivated at elevations of 1300-2000 meters, with average temperatures between 15-24°C and annual precipitation reaching 900-1200mm. The high-altitude plateau areas near Mount Kenya provide optimal growing conditions for coffee, including the Aberdare Mountains, Nyanza, Kisii, Bungoma, Kericho, and Nakuru regions. The Arabica varieties grown in these areas were originally introduced from Ethiopia. As early as the 1930s, Kenya conducted selection breeding through the Scott Laboratories, developing SL28 and SL34 for nationwide cultivation. Due to these two varieties' excellent berry-like acidity, they were later introduced to some Central American estates. The COE champion coffee from Costa Rica two years ago was a SL28 and Geisha variety combination.

Since then, Kenya has been vigorously developing varieties resistant to coffee leaf rust. Ruiru11 was the first successful variety recognized by the Kenya Coffee Board, which can be understood as Kenya's version of Catimor. FrontStreet Coffee, when cupping Kenyan coffee beans mixed with Ruiru11, found that the flavor profile showed slightly less sweet and sour notes with some complexity. This also proves that varieties have a significant impact on flavor.

Kenyan Coffee Varieties

Kenyan coffee is typically associated with bright acidity, rich, full body, and distinctive cup flavors. Some of the most popular domestic varieties include K7, Blue Mountain, Batian, Ruiru11, and the SL series. The SL series, in particular, has been cultivated in Kenya for nearly 90 years. While it encompasses many varieties, the two most popular are SL-28 and SL-34.

SL28 is one of Africa's most famous and esteemed varieties. Consequently, it spread from its original selection in Kenya during the 1930s to other parts of Africa (particularly important in Uganda's Arabica-growing areas) and now to Latin America. This variety is suitable for medium to high altitudes, shows drought resistance, but is susceptible to major coffee diseases. SL28 is renowned for its rusticity—a quality that means it can be left unattended for years or even decades, then successfully resume production. Many areas in Kenya have 60-80 year old SL28 trees that are still productive.

Kenyan SL28 is one of Africa's most famous and beloved varieties. In recent years, it has gained fame for its stunning blackcurrant notes and bright fruit acidity. Following Geisha, it has become the most watched iconic variety. Actually, SL28 was originally established in Kenya—just as Geisha originated in Ethiopia but achieved superstar status in Panama, SL28 has similar potential to shine from its cultivation base in Kenya to various coffee-growing countries.

In 1931, senior officials from Scott Laboratories conducted field surveys in Tanganyika (now Tanzania). They noticed a coffee tree variety in the Moduli region that seemed resistant to drought, diseases, and pests, so they collected seeds and brought them to Scott Laboratories. In 1935, the laboratory selected a single plant from the drought-resistant Tanganyika species and continued improving it through breeding, finally releasing the Moduli descendant SL28. Recent DNA research has confirmed that SL28 belongs to the Bourbon genetic group.

SL28 Variety Characteristics

The SL28 variety is very easy to grow without special care, featuring large beans and high yields with excellent flavor quality. After being released by the Kenyan government in the 1930s, it was first cultivated in Kenya, then spread to Uganda, and is now gaining attention even in Central America. This variety is suitable for medium to high altitude areas, has drought resistance capabilities, but remains susceptible to major coffee diseases and pests. Only when cultivated in Kenya can SL28 exhibit these unique characteristics—SL28 grown in other countries only has similar flavors.

SL34 was initially selected in the late 1930s at Kenya's Scott Agricultural Laboratories. SL34 was selected from a tree on the Kabete Loresho estate in Kenya, which was known as "French Mission." SL34 beans closely resemble the Typica variety. FrontStreet Coffee filters out beans from Kenyan coffee that resemble Typica—elongated, oval-shaped beans that appear flatter from the side. Recent genetic testing indicates that SL34 is related to the Typica genome.

Major Kenyan Coffee Regions

Kenya's coffee regions are primarily divided into six major regions: Thika, Kirinyaga, Mt. Kenya West, Nyeri, Kiambu, and Muranga. The harvest periods for all six major regions occur from October to December (main season) and June to August (secondary season). Among these, Nyeri and Kirinyaga are the most famous.

The Kirinyaga region is situated on the slopes of Mount Kenya at elevations of 1300-1900 meters. Adjacent to the Nyeri region, it's renowned worldwide for coffee with intense flavors, rich complexity, and solid mouthfeel. Together with Nyeri, it's recognized as one of Kenya's two most excellent regions.

Muranga

The Muranga region belongs to the Central Province and has approximately 100,000 coffee farmers. This inland region was among the first settlement areas chosen by missionaries because the Portuguese prohibited them from living in coastal areas. It's another region benefiting from volcanic soils, with more smallholder coffee farmers than estates. According to FrontStreet Coffee's cupping evaluation, coffee from this region exhibits bright acidity and thick juice-like mouthfeel.

Elevation: 1350-1950 meters

Varieties: SL-28, SL-34, Ruiru11, Batian

Kirinyaga

The Kirinyaga region is situated on the slopes of Mount Kenya, adjacent to the Nyeri region, renowned worldwide for coffee with intense flavors, rich complexity, and solid mouthfeel. Together with Nyeri, it's recognized as one of Kenya's two most excellent regions. Most producers in this area are small-scale coffee farmers who have joined cooperatives, which play a unifying role by providing washing stations where farmers bring their coffee cherries for processing.

"Kirinyaga" originally referred to Mount Kenya, but British colonists found this name difficult to remember, so they changed the mountain's name to "Mt. Kenya" and stopped calling it "Kirinyaga." Mount Kenya is Africa's second-highest peak. Although located in the tropics, its summit is often covered with snow. Kirinyaga originally means "white mountain peak." Mount Kenya is not only a UN protection zone but also a favorite tourist destination, with surrounding foothills and grasslands where wildlife gathers and feeds.

"Kirinyaga" comes from the Kikuyu people, meaning "white mountains," and is considered the dwelling place of gods. The Kikuyu are Kenya's largest ethnic group, accounting for one-fifth of the total population.

Kiambu Region

The KIAMBU region is located in central Kenya. This area is traditionally a tea-growing region but hosts the highest-altitude coffee cultivation areas within the district. This region is named after Nakuru town, has relatively low coffee production, and follows both estate and smallholder cultivation models. Coffee has two harvest seasons. FrontStreet Coffee believes this region's flavor profile, with bright acidity and rich body, is also loved by most people.

Elevation: 1850-2200 meters

Varieties: SL-28, SL-34, Ruiru11, Batian

Thika Region

Thika is a small town near Kenya's capital Nairobi. There are many coffee fields around Nairobi, and while Thika is an industrial town, it's surrounded by agriculture and waterfalls. The Thika area has approximately 2,000 farmers. FrontStreet Coffee's cupping evaluation shows that this region's flavor features bright fruit acidity, thick berry juice sensation, and honey-like sweetness.

Elevation: 1550-1750 meters

Varieties: SL-28, SL-34

Kirinyaga Region

The Kirinyaga region is situated on the slopes of Mount Kenya, adjacent to the Nyeri region, renowned worldwide for coffee with intense flavors, rich complexity, and solid mouthfeel. Together with Nyeri, it's recognized as one of Kenya's two most excellent regions.

Most producers in this area are small-scale coffee farmers who have joined cooperatives, which play a unifying role by providing washing stations where farmers bring their coffee cherries for processing. Elevation: 1300 to 1900 meters. Harvest period: October to December (main season), June to August (secondary season). FrontStreet Coffee's cupping evaluation shows this region features berry-dominant flavors with moderate sweetness, honey, and cream notes.

Elevation: 1300-1900 meters

Varieties: SL-28, SL-34, Ruiru11, Batian

Nyeri Region

Nyeri is located in the high mountain area near Mount Kenya and is an important specialty coffee region in Kenya, with average elevations exceeding 1500 meters. Many fine Kenyan coffees are produced in this area. Nyeri's sufficient elevation and location east of the Aberdare Mountains, as well as being the peninsula between Mount Kenya and the mountain itself, make it a key town in central Kenyan coffee due to its high terrain and fertile soil. Coffee-related facilities are also well-developed in this region. The area's high-altitude Kenyan coffee beans enjoy widespread fame and excellent quality. FrontStreet Coffee's cupping evaluation shows that coffee beans from this region exhibit dark berry flavors, bright plum sweetness and acidity, with delicate aftertaste.

Elevation: 1200-2300 meters

Varieties: SL-28, SL-34, Ruiru11, Batian

Mt. Kenya West Region

The Mt. Kenya West region includes Kisii and the Bungoma area of Mount Elgon. Kisii is located in southwestern Kenya, not far from Lake Victoria, and is a relatively small producing area where most coffee beans come from a cooperative composed of independent small producers. The coffee flavor from this region differs significantly from central region coffees. According to FrontStreet Coffee's cupping evaluation, this region features roasted nuts and gentle fruit acidity, widely favored by buyers who dislike bright acidity.

Elevation: 1450-1800 meters

Varieties: SL-28, SL-34

Coffee Processing Methods

Beyond variety, coffee flavor is also directly related to processing methods. Kenyan coffee beans undergo a 72-hour washed processing method. Generally, washed processing for coffee beans involves first removing the cherry's skin and pulp, leaving only a thin mucilage layer for 24-48 hours of fermentation washing, followed by machine or sun drying. However, Kenyan-style washed processing differs—the entire fermentation process reaches 72 hours.

Kenyan-style washed processing uses a repeated fermentation and washing cycle method. On harvest day, the finest cherries are selected for depulping and fermentation for 24 hours, then washed with clean river water. Next, fermentation continues for another 24 hours with clean river water, followed by washing again. This cycle repeats three times to reach 72 hours, hence the name Kenyan-style 72-hour fermentation washed processing, abbreviated as K72. FrontStreet Coffee believes this processing method allows coffee beans to ferment for extended periods at low temperatures, resulting in brighter, cleaner yet fuller flavors!

FrontStreet Coffee's Kenyan Coffee Brewing Parameters

To highlight Kenyan coffee's acidity, FrontStreet Coffee uses high-temperature water for brewing.

FrontStreet Coffee uses medium-fine grind/sugar granule size (80% pass-through rate with Chinese #20 standard sieve). Using 15g of coffee grounds with a V60 dripper, 91°C water temperature, 1:15 coffee-to-water ratio, and a three-pour brewing technique.

Using segmented extraction, bloom with twice the amount of water as coffee grounds—30g water for 30 seconds. The blooming process is necessary to allow the coffee grounds to release internal carbon dioxide, making subsequent extraction more stable. With a small water flow, pour in circles to 125g, then continue pouring to 225g and stop. Remove the dripper when the water finishes dripping. Time from the start of pouring: 2'00". Next, take the entire cup and shake it well before pouring into cups for tasting.

Kenya Assalia Coffee Bean Flavor Profile

The wet aroma features ripe tomato and floral notes. The palate reveals cherry tomato and plum flavors, with bright acidity and clean, rich mouthfeel. The mid-palate shows prominent sweetness with juice-like sensation. The aftertaste carries berry aromatics and brown sugar sweetness, with green tea fragrance.

FrontStreet Coffee's Brewing Recommendations

Regarding coffee brewing, FrontStreet Coffee has always believed that coffee bean freshness greatly affects flavor. Therefore, coffee beans shipped by FrontStreet Coffee (FrontStreet Coffee) are all roasted within 5 days. FrontStreet Coffee's roasting philosophy is "Freshly Roasted Good Coffee," ensuring every customer receives the freshest coffee when their order arrives. The coffee resting period is about 4-7 days, so when customers receive their coffee, it's at peak flavor.

For friends who need ground coffee, FrontStreet Coffee kindly reminds: pre-ground coffee doesn't need resting, because the pressure from carbon dioxide buildup in the package during transport also helps mellow the coffee flavor, so you can brew a cup immediately upon receiving the ground coffee. However, ground coffee needs to be brewed promptly, as coffee grounds oxidize quickly when exposed to air, meaning the flavor will dissipate relatively quickly, and the coffee won't taste as good. Therefore, FrontStreet Coffee recommends buying whole beans and grinding fresh before brewing to better appreciate the coffee's flavor.

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