Kenya Coffee Bean Theme Classroom: The Story of Starbucks Kenya AA Coffee Elephant Packaging and Flavor Characteristics

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When it comes to African coffee, Kenyan coffee beans certainly hold a significant place in the specialty coffee market. For example, Starbucks Kenya AA coffee bean packaging features elephants because there are many elephants in tropical Africa, and such packaging imagery evokes the African savanna. In this article, FrontStreet Coffee will introduce the flavor characteristics and regional stories of Kenya's AA-grade coffee beans.

Kenya Coffee History

Kenya is located in East Africa, bordering Ethiopia. However, according to FrontStreet Coffee's research, Kenya's coffee history is not as profound as Ethiopia's. Coffee was only introduced around the 20th century. During this time, coffee essentially traveled around the entire world before returning to Africa. At that time, the coffee industry was also undergoing new transformations, and Kenya can be considered both a witness and promoter of this change.

However, unlike Ethiopia, coffee was introduced by the colonial power Britain, which led Kenya to develop its coffee economy during the colonial period. The entire coffee system was oriented toward refined management. At the same time, Kenya's coffee breeding, grading, and processing methods far surpassed many coffee-producing countries at that time. It wasn't until decades later that other countries recognized the advantages of this refined management approach and began to emulate it, gradually diminishing Kenya's unique position.

Kenya Coffee Growing Conditions

Kenya's climate and geographical conditions provide an ideal environment for growing high-quality Arabica coffee beans. It is located in eastern Africa, with the equator crossing through its center and the East African Rift Valley running north-south. It borders Somalia to the east, Tanzania to the south, Uganda to the west, Ethiopia and Sudan to the north, and has a 536-kilometer coastline along the Indian Ocean to the southeast. The country is mostly plateau with an average elevation of 1,500 meters. Mount Kenya (Kirinyaga Peak) in central Kenya reaches 5,199 meters and has snow on its summit, making it the second-highest peak in Africa. The entire territory is in the tropical monsoon zone, but due to its high elevation, it has a tropical savanna climate with significant seasonal precipitation differences.

Kenya Coffee Regions

As FrontStreet Coffee mentioned in previous articles, the three major factors determining coffee bean flavor are coffee region, variety, and processing method. Kenyan coffee is no exception. What creates its unique cherry tomato acidity? FrontStreet Coffee will explore these three aspects to educate coffee enthusiasts.

According to FrontStreet Coffee's research, Kenya has six main coffee-producing regions: "Thika," "Kirinyaga," "Mt. Kenya West," "Nyeri," "Kiambu," and "Muranga." The harvest seasons for all six main regions are October-December (main season) and June-August (secondary season).

Thika

Thika is a small town located near Kenya's capital, Nairobi. There are many coffee fields around Nairobi, and Thika is an industrial town surrounded by agriculture and waterfalls. The Thika region has approximately 2,000 farmers. The history of Kenyan Thika coffee cultivation dates back to the late 19th century. Coffee varieties were introduced from the neighboring country of Ethiopia to the north. After local variety improvement, common varieties now include Bourbon, Kents (SL34, SL28), Typica, and Ruiru 11. Currently, about 90% of coffee cultivation is SL34 and SL28. The new variety Batian, released in 2007, has not yet been widely planted. The flavor profile of this region features bright fruit acidity, thick berry juice sensations, and honey-like sweetness.

Elevation: 1,550-1,750 meters

Varieties: SL-28, SL-34

Kirinyaga

The Kirinyaga region is situated on the slopes of Mount Kenya, near the Nyeri region, and is world-renowned for coffee with intense, complex flavors and solid mouthfeel. Together with the Nyeri region, it is recognized as one of Kenya's two finest regions. Most producers in this area are small-scale coffee farmers who have joined cooperatives. The cooperatives play a coordinating role, providing washing stations where farmers bring their coffee cherries for processing. The flavor profile of this region features bright fruit acidity with moderate body and delicate sweetness.

Elevation: 1,300-1,900 meters

Varieties: SL-28, SL-34, Ruiru 11, Batian

Mt. Kenya West

Mt. Kenya West 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 region where most coffee beans come from cooperatives formed by small producers. The coffee flavor in this region is quite different from the central regions, featuring roasted nuts and gentle fruit acidity, which is popular among buyers who don't prefer bright acidity.

Elevation: 1,450-1,800 meters

Varieties: SL-28, SL-34, K7

Nyeri

Located in central Kenya, Nyeri is home to the extinct volcanic Mount Kenya. The red soil in this region nurtures Kenya's finest coffee. Agriculture is extremely important here, with coffee being the main crop. Cooperatives of small farmers are more common than large estates. This region has two harvest seasons, but coffee from the main season is usually of higher quality. The flavor profile features bright berry juice sensations, along with citrus and subtle floral notes. The coffee beans grown here have made Kenyan coffee famous worldwide.

Elevation: 1,200-2,300 meters

Varieties: SL-28, SL-34, Ruiru 11, Batian

Kiambu

This region in central Kenya has some of the highest-elevation coffee growing areas. However, some high-elevation coffee trees suffer from dieback disease, which stops their growth. This region is named after Nakuru town. Coffee cultivation here includes both estates and small farmers, though production is relatively small.

Elevation: 1,850-2,200 meters

Varieties: SL-28, SL-34, Ruiru 11, Batian

Muranga

The Muranga region belongs to the Central Province and has approximately 100,000 coffee farmers. This inland region was one of the first settlement areas chosen by missionaries because Portugal prohibited them from living in coastal areas. This is another region that benefits from volcanic soil, with more small coffee farmers than estates. The coffee from this region features bright acidity and thick juice-like mouthfeel.

Elevation: 1,350-1,950 meters

Varieties: SL-28, SL-34, Ruiru 11, Batian

Kenya Coffee Varieties

As FrontStreet Coffee mentioned above, Kenya's coffee varieties include SL-28, SL-34, Ruiru 11, and Batian. All four were developed by the Kenya Coffee Research Laboratory, making this one of Kenya's coffee characteristics. Next, FrontStreet Coffee will introduce the characteristics of these four coffee varieties.

SL28

According to historical records, the senior coffee officer at Scott Laboratories (A.D. Trench) noticed a variety growing in the Modi region of Tanzania that seemed to have tolerance to drought, disease, and pests. Seeds were collected and brought back to Scott Laboratories, where their drought resistance was confirmed.

Recent genetic testing has also confirmed that the SL28 variety belongs to the Bourbon genetic group, so SL28 coffee beans appear similar to Bourbon varieties - round and full-bodied. FrontStreet Coffee's experience with the SL28 variety shows its flavor profile as complex and varied acidity with excellent sweetness.

SL34

SL34 was first selected from the Loresho Estate as a "French Missionary" (Bourbon) variety. However, according to FrontStreet Coffee's research, genetic testing has now confirmed that this variety has Typica genetic group characteristics, and its plant characteristics are similar to Typica. Therefore, it is believed that SL34 was selected from Typica. Because SL34 is close to the Typica variety, the coffee beans are elongated, oval-shaped, and appear flatter from the side.

Ruiru 11

Ruiru appeared after SL28 and SL34. According to FrontStreet Coffee's understanding, in the 1970s, the Ruiru station began experimenting with breeding different CBD and rust-resistant varieties. The result was Ruiru 11, released in the 1980s. High yield and having CBD and rust resistance properties seemed to be the solution to all Kenyan coffee production problems.

Batian

The Batian variety was launched by the Coffee Research Institute (CRI) on September 8, 2010, and is the latest variety offered by Kenya. It represents further experiments based on lessons learned from Ruiru 11. Genetically, it was essentially selected from backcrosses of SL28 and SL34, making it closer to SL28 than Ruiru 11. This eliminated problematic Robusta variety elements, thereby improving cupping quality.

Kenya Coffee Bean Grading System

In addition to coffee varieties, another difference between Kenyan coffee beans and those from other regions is Kenya's coffee bean grading system. For example, at FrontStreet Coffee, you can find Kenya coffee grades such as AA, AB, and PB. Although it's called "grading," does AA grade necessarily taste better than AB grade?

According to FrontStreet Coffee's research, Kenya's coffee bean grading standard is primarily based on size grading. The difference between AA and AB is just size difference. As for taste, FrontStreet Coffee's cupping tests conclude that both AA and AB grade Kenyan coffee beans are very delicious. Flavor differences between regions might mainly come from factors like region, altitude, and growing conditions. But AA and AB grade Kenyan coffees are definitely the most quality-assured coffees.

As mentioned above, these gradings are just bean size distinctions. Kenya's most famous coffee processing method is undoubtedly the K72 washed processing method. Therefore, Kenya's highest quality coffee beans are primarily washed. Washed processed coffee is roughly divided into eight grades:

E: Elephant Bean, also called Elephant ear, flat beans larger than 19 screen size

AA

AA: Screen size 17 to 18

AB: Screen size 15 to 16, accounting for the majority of production

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

C: Screen size smaller than AB/under 14 screen size, too small to be classified as specialty grade

T: Lighter weight beans separated from C grade beans (under 14 screen size) using air classifiers - both size and density too small for specialty grade

PB

PB: Peaberry, meaning round beans, classified by shape rather than size, unrelated to flavor or weight, accounting for about 10% of total production

UG: Ungraded beans that don't meet the above standards

There are also lower-quality natural coffee bean grades that don't undergo Kenyan-style washed processing due to poor quality and are generally used for the domestic Kenyan market. These beans are graded as M'buni.

MH: M'buni Heavy = large beans

ML: M'buni Light = small beans

In addition, FrontStreet Coffee emphasizes that this "green bean grading system" still in use today was established by government authorities in 1938, even 40 years before the birth of the "specialty coffee" concept. Therefore, Kenya now has new coffee bean grading concepts, but the size-based grading standard remains more common.

Kenya's Current Coffee Grading Standards

According to FrontStreet Coffee's research, the Kenya Coffee Research Institute and local industries typically use a "coffee bean quality grading procedure" established by the Kenya Coffee Research Institute when identifying coffee quality. This procedure comprehensively grades based on three aspects: green bean quality, roasted bean quality, and cupping quality.

Green bean quality: Subdivided into green bean appearance/size, green bean color, and defects

Roasted bean quality: Subdivided into center crack condition, roasted bean condition, and defective beans

Cupping quality: Scored based on acidity, body/texture, flavor, and negative defects

Combining the scores from these three aspects, coffee beans are classified into grades 1 to 10, with 1 being the best and 10 being the worst.

Kenya Coffee Processing Method - K72 Washed Processing

Most Kenyan washed coffees undergo Kenya's unique K72 washed processing: After fully ripe coffee cherries are cleaned, they are pulped, then dry-fermented for 24 hours, cleaned, dry-fermented again for 24 hours, cleaned, and dry-fermented a third time for 24 hours. This cycle continues for 72 hours of strong fermentation. After washing, they are soaked overnight in clean water tanks, and drying begins in the sun-drying fields the next morning. Because the fermentation time reaches 72 hours, it's called K72.

The above is the Kenya coffee-related content compiled by FrontStreet Coffee, hoping to help coffee enthusiasts better understand Kenya coffee knowledge. Next, FrontStreet Coffee will introduce a TOP-grade AA Frontsteet Kenya Small Tomato coffee bean and share brewing and roasting parameters.

Frontsteet Kenya Small Tomato Coffee Beans

Country: Kenya

Region: Asali (Honey Processing Station)

Elevation: 1,550-1,750m

Grade: AA TOP

Varieties: SL28, SL34

Processing: 72-hour washed processing

Flavor: Snow pear, black plum, brown sugar, cherry tomato, plum

FrontStreet Coffee Roasting Parameters Sharing

Kenya Asalia Coffee Beans:

This bean has a full, round body. FrontStreet Coffee uses light roasting to fully express its bright, rich acidity.

Yangjia 800N semi-direct flame, 480g bean input: Heat to 160°C, damper open to 3, heat at 120. Return point: 1'28". When temperature rises to 130°C, damper open to 4. At 6 minutes, 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 aroma clearly changes to coffee aroma, this can be defined as the prelude to first crack. Listen carefully for the first crack sound. At 9 minutes 28 seconds, first crack begins, damper unchanged. First crack development time 2 minutes 20 seconds, discharge at 193.8°C.

FrontStreet Coffee Brewing Suggestions

Dripper: V60 or cake cup

Water temperature: 90-91°C

Coffee-to-water ratio: 1:15

Grind size: Fine grind (80% pass-through on China standard #20 sieve)

Brewing method:

Segmented extraction.

Use 30g water for 30-second bloom, then pour with small circular flow to 124g for segmentation. When water level drops and is about to expose the coffee bed, continue pouring to 228g and stop. When water level drops and is about to expose the coffee bed, remove the dripper. (Timing starts from bloom) Extraction time: 1'55".

Frontsteet Kenya Small Tomato Coffee Bean Flavor:

The wet aroma has mature tomato and floral notes. On entry, cherry tomato and black plum flavors appear, with bright acidity, clean and rich mouthfeel. The middle section highlights sweetness with juice-like sensations. The finish has berry fragrance and brown sugar sweetness, with green tea aroma.

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