The Story of Kenya Coffee Beans The Meaning and Characteristics of Starbucks Kenya Coffee Bean Packaging Design

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Kenyan coffee has always been renowned for its clean, bright cherry tomato-like acidity. Even Starbucks stores feature Kenyan coffee beans, using elephants on their packaging. Elephants are native to Africa, and everyone knows that elephants have a sturdy, robust image. Therefore, many people describe Kenyan coffee bean flavors using African elephants, expressing its rich, full-bodied texture. FrontStreet Coffee believes that the formation of Kenyan coffee flavors is also attributed to Kenya's unique processing methods and coffee varieties. Next, FrontStreet Coffee will share some relevant information about Kenyan coffee bean growing regions, stories, and characteristics.

History of Kenyan Coffee

Kenya is located in East Africa, bordering Ethiopia. The history of Kenyan coffee development is not as profound as Ethiopia's, with coffee only being introduced around the 20th century. During this period, coffee essentially traveled around the entire globe 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. Unlike Ethiopia, coffee was introduced to Kenya by its colonial power—Britain. During the colonial period, the coffee economy was developed, with the entire coffee system leaning toward refined management. Kenyan coffee selection, grading, and processing methods were far ahead of many coffee-producing countries at that time. It wasn't until decades later that other countries realized the advantages of this refined management and began to emulate it, gradually diminishing Kenya's unique prominence.

Factors Forming Kenyan Coffee Bean Flavors

In addition, FrontStreet Coffee believes that many coffee enthusiasts first encountered Kenyan coffee beans at Starbucks. Starbucks' Kenya coffee was launched in 1971, and the African elephant on the packaging has long been used as a symbol for Kenyan coffee. Kenya's vibrant acidity has been a celebrated topic in the coffee industry. Currently, FrontStreet Coffee also offers several excellent Kenyan coffee beans with outstanding flavors.

So what makes Kenyan coffee flavors so unique? Experienced coffee enthusiasts know that a coffee bean's flavor mainly depends on several factors: the growing region's geographical location, soil, climate, coffee varieties, and processing methods. To summarize, these are: growing region, variety, and processing method. Next, FrontStreet Coffee will introduce Kenyan coffee beans based on these three major factors.

Kenyan Coffee Growing Regions

Kenya is located in eastern Africa, with the equator crossing through its central region and the East African Rift Valley running north-south. It borders Somalia to the east, Tanzania to the south, Uganda to the west, and Ethiopia and Sudan to the north, with the Indian Ocean to the southeast. The country is predominantly highland, with an average elevation of 1,500 meters. Mount Kirinyaga (Mount Kenya) in central Kenya reaches 5,199 meters, with snow on its summit, making it the second-highest peak in Africa.

Kenya belongs to the tropical growing region, with two rainy seasons each year, allowing for two harvests: 60% concentrated from October to December, and the remaining 40% from June to August. Coffee is mainly grown on volcanic land at elevations of 1,600-2,100 meters around the capital Nairobi to the Kenyan mountain areas. This altitude is suitable for coffee beans to develop flavors, as the mountain temperatures are lower, growth is slower, allowing the aromatic components of coffee beans to fully develop, resulting in more prominent fruit acidity and harder bean density.

According to FrontStreet Coffee's research, Kenyan coffee growing regions consist of six main regions: Thika, Kirinyaga, Mt. Kenya West, Nyeri, Kiambu, and Muranga. The harvest periods for all six major regions are from October to December (main season) and June to August (secondary season).

Thika

Thika is a small town located near Kenya's capital Nairobi. There are many coffee fields around Nairobi, and while Thika is an industrial town, it is surrounded by agriculture and waterfalls. The Thika region has approximately 2,000 farmers. The cultivation history of Kenyan Thika coffee traces back to the late 19th century, when coffee tree varieties were introduced from the northern neighboring country Ethiopia. Through their own variety improvements, common varieties now include Bourbon, Kents (SL34, SL28), Typica, and Ruiru 11. Currently, about 90% of coffee planted varieties are 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, rich berry juice texture, 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, known worldwide for its intense, complex, and full-bodied coffee. Together with the Nyeri region, it is recognized as one of Kenya's two finest growing regions. Producers in this area are mostly small-scale coffee farmers who have joined cooperatives. The cooperatives play a coordinating role, providing washed processing plants where coffee farmers deliver their coffee cherries for processing. The flavor profile of this region features bright fruit acidity with moderate oily texture and delicate sweetness.

Elevation: 1,300-1,900 meters
Varieties: SL-28, SL-34, Ruiru11, 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 growing region where most coffee beans come from joint 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, favored by buyers who dislike 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. Joint cooperatives formed by small farmers are more common than large estates. This region has two harvest seasons, but coffee from the main season usually has higher quality. The flavor profile features bright berry juice notes, plus 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, Ruiru11, Batian

Kiambu

This region in central Kenya has the highest altitude coffee growing areas within the district. However, some coffee trees at high altitudes suffer from dieback disease, causing them to stop growing. 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, Ruiru11, Batian

Muranga

Muranga region belongs to the Central Province and has approximately 100,000 coffee farmers. This inland region was one of the first settlement choices for missionaries because the Portuguese prohibited them from living in coastal areas. This is another region benefiting from volcanic soil, with more small coffee farmers than estates. The coffee from this region has bright acidity and rich juice texture.

Elevation: 1,350-1,950 meters
Varieties: SL-28, SL-34, Ruiru11, Batian

Kenyan Coffee Varieties

According to FrontStreet Coffee's research, common coffee varieties in Kenya currently include SL28, SL34, and Ruiru11. It is precisely these Kenyan-developed coffee varieties that give Kenyan coffee its unique cherry tomato acidity and plum flavors. Next, FrontStreet Coffee will introduce the characteristics of these Kenyan varieties.

SL28

SL28 was a single variety selected in 1935 from drought-resistant populations in Tanganyika. The SL28 variety is suitable for medium to high altitude areas and has drought resistance, but is sensitive to major coffee diseases. SL28 beans are similar in appearance to Bourbon varieties—round and full. Recent genetic testing has also confirmed that SL28 belongs to the Bourbon genetic group.

SL34

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 called the "French Mission." SL34 beans are similar in appearance to Typica varieties. FrontStreet Coffee screens for Typica-like beans from Kenyan beans—elongated and oval-shaped, appearing flatter from the side. Recent genetic testing indicates that SL34 is related to the Typica genome.

Ruiru11

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 Ruiru11, released in the 1980s. High yield and with CBD and rust resistance, this 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 was further experimentation based on lessons learned from Ruiru11. Genetically, it was essentially selected from backcrosses of SL28 and SL34, making it closer to SL28 than Ruiru 11. This eliminated the problematic Robusta coffee bean elements, thereby improving cup quality.

Kenyan Coffee Processing Methods

Additionally, FrontStreet Coffee believes that Kenya's unique processing methods also amplify the plum and cherry tomato flavors of Kenyan coffee beans. This processing method is the K72 double-washed processing method.

K72 Washed Processing Method Flow: After ripe coffee cherries are washed, they are pulped, dry-fermented for 24 hours, washed, then dry-fermented again for 24 hours, washed, and dry-fermented once more for 24 hours. This cycle continues for 72 hours of strong fermentation. After washing, they are soaked overnight in clean water tanks. The next morning, drying work begins on the drying grounds. Because the fermentation time lasts 72 hours, it is called K72.

Kenyan Coffee Bean Grading System

FrontStreet Coffee mentioned earlier that the Kenyan government places great importance on coffee cultivation and has established a coffee bean grading system to ensure quality. According to FrontStreet Coffee's understanding, Kenya grades coffee beans based on bean size and cupping results. Based on coffee bean size, shape, and hardness, the grades from highest to lowest are: E, AA or AA+, AB, C, PB, TT, T.

For AA and AB grade green coffee beans, a special grading based on cupping results has been added (not officially recognized by Kenya, established by exporters), ranked from highest to lowest as TOP, PLUS (+), FAQ. The flavor grade of FrontStreet Coffee's Kenyan Asalia reaches TOP grade. However, as mentioned earlier, this is not an officially recognized grading system. Not all Kenyan growing region coffee beans that FrontStreet Coffee imports carry flavor grades, so don't get too caught up in this aspect. Generally, once they reach AA and AB grades, the flavor is already considered very high quality by default.

The above are the three major factors that influence the formation of Kenyan coffee flavors, as compiled by FrontStreet Coffee. Next, FrontStreet Coffee will share the flavor characteristics of the several Kenyan coffee beans currently available at FrontStreet Coffee.

FrontStreet Coffee Kenya Asalia Coffee Beans

Country: Kenya
Region: Asali (Honey Processing Station)
Elevation: 1,550-1,750m
Varieties: SL28, SL34
Processing: 72-hour washed processing
Flavor: Snow pear, plum, brown sugar, cherry tomato, plum

FrontStreet Coffee Kenya Thainini Estate PB Coffee Beans

Country: Kenya
Region: Thainini Estate
Elevation: 1,680m
Varieties: SL28, SL34, Ruiru
Processing: 72-hour washed processing
Flavor: Cherry tomato, almond, plum, honey, grape

FrontStreet Coffee Roasting Parameters Sharing

Kenya Asalia Coffee Beans:

This coffee bean is full and round. To fully express its bright, rich acidity, FrontStreet Coffee uses a light roast.

Yangjia 800N semi-direct heat, 480g batch: Preheat roaster to 160°C, charge beans, open damper to 3, heat at 120. Turnback point: 1'28". When temperature reaches 130°C, open 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 the toast smell clearly changes to coffee aroma, this can be defined as the prelude to first crack. At this point, listen carefully for the sound of first crack. At 9'28" first crack begins, damper unchanged, first crack development time 2'20", discharge at 193.8°C.

Kenya Thainini PB Coffee Beans:

This rich coffee bean, due to higher elevation, has harder bean density. Start with a higher temperature rise, with yellowing point around 5 minutes, then reduce heat to enter Maillard reaction, reducing heat again at 166°C to extend Maillard reaction time. When first crack begins, heat absorption is strong, so it's recommended to maintain heat at this stage to prevent stalling. First crack development takes more time, which helps reduce acidity and develop flavors.

Yangjia 800N roaster (300g batch), charge at 170°C, heat at 100, damper open to 3; turnback point 1'42", when roaster reaches 140°C open damper to 3.5, heat unchanged; when roaster reaches 149°C bean surface turns yellow, grassy smell completely disappears, entering dehydration stage; at 7'14" dehydration complete, heat and damper unchanged, at 7'30" bean surface shows wrinkles and black spots, toast smell changes to coffee aroma, prelude to first crack, pay attention to listen for first crack sound. At 8'20" first crack begins, open damper to 4, reduce heat to 50. After first crack, development time 1'50", when reaching 188°C reduce heat to 30, flatten temperature rise, discharge at 193.3°C.

FrontStreet Coffee Brewing Recommendations

Filter: V60 or wave filter
Water temperature: 90-91°C
Coffee-to-water ratio: 1:15
Grind size: Fine grind (80% pass-through rate on China standard #20 sieve)

Brewing method: Segmented extraction. Use 30g of water for 30-second bloom, then pour in small circles to 124g for segmentation. When water level drops and is about to expose the coffee bed, continue pouring to 228g and stop pouring. When water level drops and is about to expose the coffee bed again, remove the filter cup. Extraction time (starting from bloom): 1'55".

Asalia Coffee Bean Flavor: Wet aroma has ripe tomato and floral notes. Entry brings cherry tomato and plum flavors, bright acidity, clean and rich mouthfeel, prominent mid-palate sweetness with juice-like texture, aftertaste of berry aroma and brown sugar sweetness, with green tea fragrance.

Thainini Coffee Bean Flavor: Aroma has floral notes. Entry brings cherry tomato, citrus, and nut acidity tones. Mid-palate has cream aroma and brown sugar aftertaste. Finish has cocoa and oolong tea notes. Rich flavor layers with prominent floral notes.

The above are the flavor characteristics of these two coffee beans at FrontStreet Coffee. We hope this helps everyone gain a deeper understanding of Kenyan coffee knowledge to avoid pitfalls when selecting coffee beans from different growing regions in the future.

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

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473