Pour-over Kenya AA TOP Coffee Beans Brewing Guide & Flavor Characteristics

When newcomers to specialty coffee first discover that coffee can actually be acidic, they often ask, "What is the most acidic type of coffee?" When faced with this question, FrontStreet Coffee's baristas immediately think of Kenyan coffee. Kenyan coffee is known for its clean, refreshing flavor profile, rich mouthfeel, and bright fruit acidity. Anyone who has tried FrontStreet Coffee's Kenyan offerings has been captivated by its charm.

Coffee Growing Conditions

Kenya is located in East Africa, with the equator running through its central region and the Great Rift Valley stretching from north to south. The country consists mainly of highland terrain with an average elevation of 1,500 meters. Mount Kenya, Africa's second-highest peak, stands at 5,199 meters with snow covering its summit year-round.

Situated in tropical coffee-growing regions, Kenya experiences two rainy seasons annually, with harvest periods from October to December and June to August. Kenyan coffee is primarily cultivated in volcanic areas at elevations between 1,600 and 2,100 meters. The suitable growing altitude extends the maturation time for coffee cherries, allowing full absorption of aromatic compounds and resulting in pronounced fruit acidity and denser beans.

Coffee Growing History

Kenya's neighbor, Ethiopia, is renowned as the "birthplace of coffee," but Kenya's coffee cultivation history only dates back to the late 19th century. In 1893, missionaries introduced Bourbon varieties from Brazil to Kenya. In 1895, Britain colonized Kenya, incorporating it into the "East Africa Protectorate" and controlling all agricultural crops, including coffee.

Between 1900 and 1933, the colonial government established the Coffee Board (CB), responsible for coffee licensing, inspection, and promotion. In 1934, auctions began as a method for selling Kenyan coffee, with the first official coffee auction held in September 1935. The Coffee Marketing Board (CMB) was established in 1946 and began full operations on July 1, 1947, but was abolished in 1971.

Kenyan Coffee Growing Regions

Kenya has 10 main coffee-growing regions: Nyeri, Murang'a, Kirinyaga, Embu, Meru, Kiambu, Machakos, Nakuru, and Kisii.

Nyeri

The Nyeri region is located in central Kenya, home to Mount Kenya's extinct volcano. It features fertile volcanic red soil that provides excellent conditions for producing Kenya's finest coffee. In this region, smallholder cooperatives are more common than large estates. Growing altitudes range from 1,200 to 2,300 meters.

Murang'a

The Murang'a region belongs to Central Province and is home to approximately 100,000 coffee farmers. It was one of the first areas where missionaries chose to settle. This region also boasts fertile volcanic soil, with smallholder farmers outnumbering large estates. Growing altitudes range from 1,350 to 1,940 meters.

Kirinyaga

The Kirinyaga region is located east of Nyeri and also features fertile volcanic soil. Coffee from smallholders is common here, and processing stations produce many excellent quality coffees. Growing altitudes range from 1,300 to 1,900 meters.

Embu

This region near Mount Kenya is named after Embu city. About 70% of the local population engages in small-scale farming, with almost all coffee beans coming from smallholders, resulting in relatively low production. Growing altitudes range from 1,300 to 1,900 meters.

Meru

Most coffee in the Meru region is grown by smallholders on the slopes of Mount Kenya and the Nyambene Hills. The name Meru comes from the Meru people who inhabit this area. In the 1930s, they were among the first Kenyans to produce coffee, thanks to the Devonshire White Paper signed in 1923, which guaranteed the importance of rights for Kenya's African population. Growing altitudes range from 1,300 to 1,950 meters.

Kiambu

The Kiambu region is located in central Kenya and is dominated by large coffee estates. However, due to urbanization, the number of coffee estates has decreased. Coffee from Kiambu is typically sold under sub-regional names such as Thika, Ruiru, and Limuru. There are also numerous smallholders in this region. Growing altitudes range from 1,500 to 2,200 meters.

Machakos

The Machakos region is a relatively small county in central Kenya. It is named after Machakos town. Coffee production in this region includes both estates and smallholders. Growing altitudes range from 1,400 to 1,850 meters.

Nakuru

The Nakuru region is located in central Kenya and features the highest altitude coffee-growing areas within the central region. Some coffee plants grown at high altitudes suffer from dieback disease and cease growth. The region is named after Nakuru town. Growing altitudes range from 1,850 to 2,200 meters.

Kisii

The Kisii region is located in the southwestern part of Kenya's coffee-growing areas, near Lake Victoria, and covers a relatively small area. Most coffee in this region comes from cooperatives formed by independent small producers. Growing altitudes range from 1,450 to 1,800 meters.

Kenyan Coffee Grading System

Anyone who has read FrontStreet Coffee's articles about Kenyan coffee has undoubtedly noticed the presence of Kenya AA. During its colonial period, Kenya developed its coffee economy with a focus on refined management. At that time, Kenya's coffee breeding, grading, and processing methods far surpassed many other coffee-producing countries. It wasn't until decades later that other countries recognized the advantages of such refined management and began to emulate it, gradually diminishing Kenya's unique position.

1. Classification by size, shape, and weight:

E: Elephant bean, 18 mesh and above (including round beans), containing large round beans. Like PB, these are relatively rare

AA: 17-18 mesh

AB: 15-16 mesh, a mix of A and B grades. 17 mesh (6.8mm) and above is Grade A, 16 mesh (6.3mm) and above is Grade B

TT: Light beans sorted from AA and AB using air classifiers

PB: 15 mesh and above, round beans (peaberry), accounting for about 10% of Kenyan coffee

C: 12-14 mesh, plus light beans from PB sorted by air classifiers

T: Below 12 mesh, with many defective beans, broken beans, and light beans

HE: Beans above these grades become HE (Hulled Ears)

2. Ungraded green beans according to official standards are UG (ungraded):

E, AA, AB, PB → UG1

C, TT, T, HE → UG2

3. MBUNI (natural processed, non-washed):

All green beans undergo gravity separation

MH: Heavy mbuni, heavy beans, yellow, no black beans, broken pieces, dried fruit, or other defects. Cupping shows typical natural flavors without taste defects

ML: Light mbuni, yellow-green, with some insect-damaged or black beans, no stinker beans or broken pieces. No earthy or other bad flavors in cupping

The above is Kenya's official national grading system. Additionally, Kenyan exporters or green bean traders have added special grading (not officially recognized by Kenya) for AA and AB grade beans, sequentially as TOP, PLUS (+), and FAQ.

Reasons for Kenyan Coffee's Flavor Characteristics

Beans from Central and South America rarely ferment for more than 36 hours in washing channels, but Kenyan washing periods can last up to 72 hours. After 30-48 hours of fermentation, the coffee parchment is removed from the washing channel. At this point, the mucilage on the bean surface has been completely removed, but it still requires 24 hours of soaking in clean water. After cupping multiple beans, FrontStreet Coffee found that this additional fermentation step should be related to the bright, clean flavor characteristics of Kenya AA coffee.

How to Brew Kenyan Coffee?

Let's take FrontStreet Coffee's widely beloved Kenya Asalia as an example:

FrontStreet Coffee · Kenya Asalia Coffee Beans

Region: Asali Processing Station, Thika Region, Kenya

Elevation: 1,550-1,750 meters

Varieties: SL28, SL34

Processing: K72 washed processing

Flavor Notes: Black plum, cherry tomatoes, snow pear, brown sugar, plum

For brewing light-roasted coffees like FrontStreet Coffee's Kenya Asalia, FrontStreet Coffee suggests paying attention to three details:

1. Prioritize using fast-draining drippers. Due to the lower expansion of light-roasted coffee beans and their harder texture, grinding tends to produce very fine particles that settle to the bottom during brewing, causing blockages in the final stages. This often results in coffee with flat aroma and muddled mouthfeel. Therefore, it's best to pair with a fast-draining dripper, such as the V60 that FrontStreet Coffee commonly uses. Its spiral rib design allows coffee grounds to degas better while maximizing the volatilization and dissolution of acidic aromatic compounds. The large bottom filter hole further accelerates water flow.

2. Water temperature should not exceed 93°C or be below 90°C. According to FrontStreet Coffee's brewing experience, to achieve bright, lifted acidity and a tea-like aftertaste, use 90-91°C for brewing. For fuller, more robust fruit acidity and enhanced body, use water temperatures of 92-93°C.

3. Since grind size affects total extraction time, FrontStreet Coffee typically determines whether the grind setting is correct by combining extraction time and coffee flavor. It's quite simple: if brewing 15g of coffee using a three-pour method takes less than 1 minute 40 seconds and tastes sharp and thin, the particles are too coarse, resulting in under-extraction. If it takes more than 2 minutes 20 seconds and the coffee tastes bitter and astringent, heavy and dull, it may be ground too fine, causing over-extraction.

As for the coffee-to-water ratio, FrontStreet Coffee finds that 1:15 to 1:16 both work well. If you want coffee with oolong tea or berry-like richness, use 1:15. If you want to more clearly perceive white floral notes and citrus acidity, use 1:16 to allow the flavors to open up more.

First pour: 30g of water for a 30-second bloom. Start timing when pouring begins. Use a small water stream, pouring from the center point outward in circles, ensuring the entire coffee bed is moistened. After 30 seconds, begin the second pour with a slightly larger, steady water stream, adding 95g to raise the entire coffee bed. The water stream should be poured vertically and evenly. At this point, the scale should show 125g, completed around 55 seconds.

When the water level drops to about halfway, begin the third pour using a small water stream in small circles, adding 100g. Try to control the water stream to avoid creating too large circles, which can scatter the coffee bed and cause under-extraction. The total water amount should be 225g, with total drip time around 2 minutes.

First pour: 30g of water for a 30-second bloom, followed by a second pour to 125g. When the water level drops to just before exposing the coffee bed, begin the third pour to 225g. Stop pouring and wait until all water has dripped through the filter into the serving pot, then remove the dripper. Total extraction time: 2'00".

Important Notice :

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