Kenya AA Coffee Unique Flavor - Kenya Origin Introduction Planting History Altitude

For professional barista communication, please follow Coffee Workshop (WeChat official account: cafe_style)

— Kenya AA —

Distinctive Flavor

Kenya produces some of the world's most aromatic and distinctly acidic coffees. The local red soil, rich in aluminum and iron, creates the unique flavor profile of Kenyan coffee. These coffees generally feature exotic fruit, spice notes, red wine aroma, unique black cherry-like fruit flavors such as blackberry and grapefruit, along with biscuit baking aromas, without being overly acidic or astringent. Kenyan coffee has a full body, with a hint of Yirgacheffe's floral and citrus notes in the aroma. The initial sourness upon sipping quickly transforms into sweetness as the coffee flows down the throat, presenting different and highly layered flavors.

Origin Introduction

The African region has always been one of the world's finest coffee-producing areas, and Kenya is a country that places great emphasis on coffee cultivation and quality management, located adjacent to Ethiopia, the birthplace of world coffee. Whether from large coffee estates or small farmers, the coffee beans produced undergo refined processing, and the vast majority are sent to the government-established Kenya Coffee Board (CBK) for unified cupping and grading assessment. Coffee beans are classified into seven grades based on size, shape, and weight: "PB," "AA," "AB," "C," "TT," "T," and "Buni." The Kenya AA grade we select consists of beans with a mesh size of 7.2, representing selected premium coffee beans that have undergone the most rigorous grading assessment.

Cultivation History

Although Kenya is located south of Ethiopia, the birthplace of Arabica coffee trees, large-scale cultivation and production did not occur until the 19th century. It wasn't until 1893 that Brazilian Bourbon varieties were brought back to Kenya for large-scale cultivation. Due to Kenya's different climate, soil conditions, and processing methods compared to Brazil, Kenyan coffee varieties developed new flavor profiles. Subsequently, Kenya gradually engaged in coffee cultivation and quality management, establishing the Kenya Coffee Board and grading system in 1993.

Altitude, Latitude, and Geology

The equator runs through the middle of Kenya, with the country located entirely within ten degrees north and south latitude. Belonging to tropical production regions, there are 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 grown in volcanic soil at altitudes of 1600-2100 meters around the capital Nairobi to the Kenyan highlands. This altitude is suitable for coffee bean flavor development, as the lower mountain temperatures slow growth, allowing the aromatic components of coffee beans to fully develop, resulting in more pronounced fruit acidity and harder texture. This fertile, crescent-shaped coffee zone is the main production area for Kenya's premium beans.

Kenya AA TOP • Kenya AA Asali

Country: Kenya

Region: Thika

Processing Station: Asali Honey Processing Station

Altitude: 1550-1750 meters

Soil: Volcanic soil

Grade: AA TOP

Varieties: SL-28, SL-34

Processing Method: 72-hour washed

The processing station was established in 1975 and has over 1,600 coffee farmer members, with each member owning an average of about 180 coffee trees. The main local varieties are SL28, SL34, and Ruiru 11. The wet aroma features ripe tomato and floral notes, with cherry tomato and black plum flavors upon entry. The acidity is bright with a clean mouthfeel and medium body. The mid-palate sweetness is prominent with a juicy sensation, and the finish presents berry aroma and brown sugar sweetness, along with [green tea aroma].

FrontStreet Coffee suggests the following brewing parameters for Kenyan coffee:

Dripper: V60

Grind Size: BG 5R (58% passing rate through China standard #20 sieve)

Water Temperature: 90°C

Coffee-to-Water Ratio: 1:15

Technique: 30g of water for bloom, bloom time 30s. First stage: small water flow pour to 120g, slow circular motion. Second stage: slightly larger water flow, pour to 225ml. 30-120-75, total extraction time around 2 minutes.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473