How to Handle Excessive Acidity in African Kenya AA Pour-Over Coffee Beans - Kenya AA Coffee Introduction

Introduction to Kenyan Coffee

When it comes to African coffee beans, people immediately think of specialty coffee from Ethiopia and Kenya, known for their acidity. Today, FrontStreet Coffee will discuss Kenyan coffee. Although Kenya borders Ethiopia and is also famous for its prominent acidity, they present distinctly different acidic flavor profiles. FrontStreet Coffee believes that Kenya's current success in coffee is inseparable from its early history of British colonial rule. While British rule created harsh living conditions for local farmers at the time, it introduced refined management models for the coffee industry, which provided direction for Kenya's subsequent coffee development.

Kenyan Coffee Overview

Kenya is located in eastern Africa, bordering Ethiopia, the birthplace of coffee. Coffee was not introduced to Kenya until the early 20th century, making nearly a full circle around the globe before returning to Africa. However, FrontStreet Coffee believes that although Kenyan coffee started late, it developed rapidly. Under British colonial rule, whether in the establishment of breeding mechanisms or the determination of grading systems, everything pushed Kenyan coffee beans toward the specialty coffee market. Today, Kenyan specialty coffee enjoys worldwide reputation. FrontStreet Coffee summarizes the following key reasons:

1. Establishment of Breeding Mechanisms

In 1883, the British brought coffee to Kenya from Réunion Island. In 1922, Kenya established the Scott Agricultural Laboratory (Scott Labs, hence the names SL28 and SL34) to conduct coffee cultivation research. In the decade following its establishment, the laboratory selected and bred SL28 and SL34 from 42 coffee varieties that were most suitable for cultivation in the region, providing an excellent foundation for the coffee industry's development.

2. Government Emphasis

In 1931, the Kenya Growers Cooperative Union and the Kenya National Coffee Committee were established to guide coffee industry development from both civil and national levels. In 1937, the Nairobi Coffee Exchange was established, beginning Kenya's coffee auction system where good coffee commanded good prices, setting the tone for coffee pricing. This year, the Kenyan Ministry of Agriculture also launched a 1.5 billion shilling coffee revitalization plan.

3. Determination of Grading Systems

Kenya grades coffee based on bean size and cupping results. According to coffee bean size, shape, and hardness, the grades from highest to lowest are AA or AA+, AB, PB, C, E, TT, and T. For AA and AB grade green coffee beans, special grading based on cupping results is added (not officially recognized by Kenyan government, established by exporters), ranked from highest to lowest as TOP, PLUS (+), and FAQ.

AA Plus (AA+): AA grade with exceptionally excellent cup quality (flavor, mouthfeel).

AA: Size (Screen Size) 17-18 screen.

AB: Size (Screen Size) 15-16 screen, accounting for the majority of production.

C: Size smaller than AB.

TT: Lighter weight beans blown from AA and AB grade beans using air classifiers.

T: Lighter weight beans blown from C grade beans using air classifiers.

E Elephant Bean: Large mutant beans with two beans fused together, also called elephant ear beans.

PB Peaberry: Classified by shape, unrelated to flavor or weight.

For AA and AB grade green coffee beans, special grading based on cupping results is added (not officially recognized by Kenyan government, established by exporters), ranked from highest to lowest as TOP, PLUS (+), and FAQ. The flavor grade of Kenya Asalia on FrontStreet Coffee's bean list reaches TOP grade. However, as mentioned earlier, this is not an officially recognized grading system. Several Kenyan coffee beans sourced by FrontStreet Coffee are not labeled with flavor grades, so there's no need to be overly concerned about this aspect. Generally, coffee that reaches AA and AB grades is already considered to be of excellent quality by default.

4. K72 Processing Method

The characteristic acidity of Kenyan specialty coffee is closely related to its excellent processing methods. In general washed processing, ripe coffee cherries are selected, pulp is removed, and they are soaked in fermentation tanks to remove mucilage - a process that rarely exceeds 36 hours. However, Kenyan fermentation lasts up to 72 hours. Afterwards, they are taken for drying until the moisture content reaches 12%. FrontStreet Coffee believes that Kenya's unique washed processing method better allows Kenyan coffee beans to exhibit bright acidity and full, juicy mouthfeel.

Kenyan Coffee Growing Regions

Kenya's coffee growing regions are mainly distributed in the central and western parts. The main coffee growing regions in the central part include Kiambu, Nyeri, Kirinyaga, Muranga, Embu, Machakos, Ruiri, and Thika. In the western regions, there's Kisii and Bungoma, located on Mt. Elgon.

FrontStreet Coffee periodically updates the coffee growing regions on its bean list, and Kenya is no exception. Last month, FrontStreet Coffee sourced a batch of Kenyan coffee beans from different growing regions. Through roasting, cupping, and pour-over brewing evaluations, we found that each region has its unique characteristics. The specialty coffee regions mainly come from the following areas: Nyeri, Kirinyaga, and Murang'a.

Nyeri

The Nyeri region, located in central Kenya, is home to the extinct volcano Mount Kenya. The red soil in this area nurtures Kenya's best coffee. Agriculture is extremely important in this region, with coffee being the main crop. Small-scale farmer cooperatives are more common than large estates in the Nyeri region.

Altitude: 1200 to 2300 meters
Harvest Period: October to December (main season), June to August (secondary season)
Varieties: SL-28, SL-34, Ruiru 11, Batian

Muranga

The Muranga region belongs to the Central Province and has about 100,000 coffee farmers. This inland region was one of the first settlement areas chosen by missionaries because the Portuguese prohibited them from living in coastal areas. This is another region benefiting from volcanic soil, with more small-scale coffee farmers than estates.

Altitude: 1350 to 1950 meters
Harvest Period: October to December (main season), June to August (secondary season)
Varieties: SL-28, SL-34, Ruiru 11, Batian

Kirinyaga

The Kirinyaga region is situated on the slopes of Mount Kenya, adjacent to the Nyeri region, and is known worldwide for coffee with intense flavors, rich layers, and solid mouthfeel. Together with the Nyeri region, it is recognized as one of Kenya's two best growing regions. Most producers in this area are small-scale coffee farmers who join cooperatives. The cooperatives play a coordinating role, providing washing stations where farmers send their coffee cherries for processing.

"Kirinyaga" originally referred to Mount Kenya, but during British colonial rule, they found this name difficult to remember and changed the mountain's name to "Mt Kenya" instead of "Kirinyaga." Mount Kenya is Africa's second-highest peak. Although located in the tropics, its summit is often covered with snow. Kirinyaga originally meant "white peak." Mount Kenya is not only a UNESCO conservation area but also a popular tourist destination where wildlife gathers and feeds on the surrounding foothills and grasslands. "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.

Altitude: 1300 to 1900 meters
Harvest Period: October to December (main season), June to August (secondary season)
Varieties: SL-28, SL-34, Ruiru 11, Batian

Kenyan Auction System

FrontStreet Coffee mentioned earlier in the text that during Kenya's colonial history, local farmers did not benefit much from coffee, which could be considered a dark moment in Kenyan coffee cultivation history. In 1931, to help farmers get better prices and income and no longer be controlled by distant traders, the government established the Kenya Growers Cooperative Union and the Kenya National Coffee Committee, creating an auction mechanism. In 1937, the Nairobi Coffee Exchange was established, and the auction trading system became more widespread and widely supported.

Most coffee beans are graded and inspected by the Kenya Coffee Board and then sold at auctions. The public auction system can be traced back to before 1934. The auction method uses an agent system. Kenya has 50 licensed agents who send sample beans to their respective clients for cupping. Clients can bid on coffees they like through agents at auctions. However, this system seems to encourage middle agents while eroding farmers' income. Therefore, in 2006, Kenya opened up to 32 independent sales agents who could directly contact foreign coffee buyers without going through auctions.

However, all these must meet the Kenya Coffee Board's standards for quality, storage, and bank guarantees. Both systems operate in parallel. After years of development, it has become the most transparent auction distribution system, where better quality coffee can achieve better prices through cupping, encouraging more cooperatives and farms to participate. FrontStreet Coffee also closely follows the coffee auction market, which not only helps understand local coffee market changes but also benefits not just farmers but buyers from around the world through the improved auction mechanism.

Coffee beans in Kenya have two main trading models:

① Nairobi Coffee Exchange Auction (Central Auction System) - 85% of coffee beans are traded through the auction system. Since the establishment of the auction system in the 1930s, the vast majority of Kenyan coffee has been traded this way. Coffee auctions are held every Tuesday during the harvest season. It evolved from an "open outcry" auction system where each trader bids by pressing an electric trigger. Through this system, due to competition among agents, prices for high-quality, highly sought-after coffee can skyrocket.

② Direct Trade (often called the "second window") - Only 15% of coffee beans are traded through direct trade. After 2006, the Kenyan government allowed farmers and foreign buyers (such as roasters or importers) to trade directly. They can discuss and determine a price different from auction prices before or during harvest. Some exporters also purchase coffee directly from relevant marketing agents or factories, using the previous week's auction prices for specific grades as reference prices for negotiation. Direct trade allows farmers producing high-quality coffee to get more income. When direct trade is not feasible, they return to the exchange for auction sales.

Kenyan Coffee Cultivation Model

Kenyan coffee is cultivated by two main types of growers: large plantations - over 3,000 large farms that account for about 25% of Kenya's coffee cultivation land. The remaining 75% are agricultural cooperatives, totaling 270 cooperatives composed of 700,000 small-scale farmers.

In the 1960s, small farmer cooperatives began developing shared processing plants, enabling them to process coffee like large plantations. FrontStreet Coffee believes this model allows farmers to focus more on coffee cultivation and production. The main coffee cultivation model in Ethiopia is also small farmer cooperatives. A batch of Frontsteet Yirgacheffe Konga cooperative coffee beans recently sourced by FrontStreet Coffee showed outstanding flavor characteristics.

After several rounds of evaluation, from an initial dozen different regional coffee beans, only two or three ultimately make it to the shelves. This doesn't mean the other coffee beans are inferior. FrontStreet Coffee's original intention is not just to sell but during this process, FrontStreet Coffee aims to understand every coffee growing region, different coffee varieties within the same region, different processing methods for the same coffee variety, and establish corresponding databases, as well as comparisons between different coffee growing regions. FrontStreet Coffee hopes to let more coffee enthusiasts understand the world of coffee.

FrontStreet Coffee · Kenya Cherry Tomato Coffee Beans

Region: Thika, Kenya
Processing Station: Asali Honey Processing Station
Altitude: 1550-1750 meters
Grade: AA TOP
Varieties: SL28, SL34
Processing Method: Kenya 72-hour Washed

FrontStreet Coffee Roasting Records

These Frontsteet Kenya Cherry Tomato beans are full and round. To fully express their bright and rich acidity, FrontStreet Coffee uses a light roast. Yangjia 800N semi-direct fire, with 480g beans: Set drum temperature to 160°C when loading beans, damper at 3, heat at 120. Return temperature point: 1'28". When temperature reaches 130°C, set damper to 4. Roast to 6'00", temperature 154.6°C, bean surface turns yellow, grassy smell completely disappears, dehydration complete.

When ugly wrinkles and black spots appear on the bean surface, and toast smell clearly changes to coffee aroma, this can be defined as the prelude to first crack. At this time, listen carefully for the sound of first crack. First crack begins at 9'28", damper unchanged, first crack development time 2'20", unload at 193.8°C.

FrontStreet Coffee Cupping Notes

FrontStreet Coffee Brewing Recommendations

Dripper: Hario V60
Water Temperature: 90°C
Dose: 15 grams
Ratio: 1:15
Grind Size: EK43s setting 10 (80% pass through Chinese standard #20 sieve)

FrontStreet Coffee Brewing Method: Use 30g water for 30-second bloom, pour in small circles to 125g for segmentation, continue pouring to 225g when water level drops to just above the coffee bed, stop pouring, wait for water level to drop to just above the coffee bed, then remove the dripper (timing starts from bloom). Extraction time: 2'00".

[Frontsteet Kenya Cherry Tomato] Flavor Description: Wet aroma has mature tomato and floral notes. Entry reveals cherry tomato and dark plum flavors, with bright acidity, clean and rich mouthfeel, prominent sweetness in the middle section with juicy character. Aftertaste has berry aroma and brown sugar sweetness, with green tea fragrance.

FrontStreet Coffee · Kenya Gachatha Cooperative AB Coffee Beans

Region: Gachatha Cooperative, Nyeri, Kenya
Processing Station: Gathaithi Processing Station
Altitude: 1825m
Varieties: SL28 & SL34
Processing Method: K72 Washed

FrontStreet Coffee Roasting Recommendations

Frontsteet roasters use Yangjia 800N semi-direct fire, with 480g beans: Set drum temperature to 160°C when loading beans, damper at 3, heat at 120. Return temperature point: 1'28". When temperature reaches 130°C, set damper to 4. Roast to 6'00", temperature 154.6°C, bean surface turns yellow, grassy smell completely disappears, dehydration complete.

When ugly wrinkles and black spots appear on the bean surface, and toast smell clearly changes to coffee aroma, this can be defined as the prelude to first crack. At this time, listen carefully for the sound of first crack. First crack begins at 9'28", damper unchanged, first crack development time 2'20", unload at 193.8°C.

FrontStreet Coffee Cupping Notes

FrontStreet Coffee Brewing Recommendations

Dripper: Hario V60
Water Temperature: 90°C
Dose: 15 grams
Ratio: 1:15
Grind Size: EK43s setting 10 (80% pass through Chinese standard #20 sieve)

FrontStreet Coffee segmented extraction: Use 30g water for 30-second bloom, pour in small circles to 125g for segmentation, continue pouring to 225g when water level drops to just above the coffee bed, stop pouring, wait for water level to drop to just above the coffee bed, then remove the dripper (timing starts from bloom). Extraction time: 2'02".

[Frontsteet Kenya Gachatha Coffee] Flavor Description: Prominent dark plum and cherry tomato, middle section reveals almond, finish has honey, juice-like mouthfeel, bright acidity.

For more specialty coffee beans, please add FrontStreet Coffee on WeChat: kaixinguoguo0925

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473