What Are Kenya PB Coffee Beans? An Introduction to Sasini Kenya Peaberries

For FrontStreet Coffee, it's undeniable that Kenya values and puts significant effort into coffee cultivation. As a renowned coffee-producing country in Africa, Kenya's coffee cultivation history is much more recent than neighboring Ethiopia, but they have used their hard work and dedication to make coffee cultivation one of the country's main economic sources, which is truly remarkable. Today, FrontStreet Coffee will discuss Kenyan coffee.

Kenyan Coffee Cultivation Geography

Kenya is located in eastern Africa. This country, with the equator crossing through its central region, has high altitudes and a tropical savanna climate. Abundant rainfall combined with soil rich in mineral nutrients creates an excellent growing environment for coffee trees. The soil in Kenyan regions has relatively high phosphate content, which gives Kenyan coffee beans higher acidity.

Kenyan coffee beans are grown at an average altitude of 1500-2100 meters. The growing areas experience significant temperature variations between day and night, with daytime maximum temperatures between 22-26°C and nighttime minimums of 10-14°C. This pattern of hot days and cool nights slows the ripening of coffee cherries while giving them more time to develop more complex flavors.

Kenyan Coffee Cultivation

Kenyan coffee cultivation began in 1893, starting from Réunion Island. At that time, coffee agriculture was controlled by British colonists and officials. It wasn't until 1935 that local Kenyans began to have their own management rights. Before this, local people worked under conditions akin to slavery for the British. Initially, Kenya cultivated Bourbon varieties, but after 1935, people began growing the Scott Laboratory varieties SL28 and SL34. These two varieties are easy to cultivate, produce large beans with high yields, and possess excellent flavor profiles.

SL28 and SL34 Coffee Varieties

SL28 was first developed in the 1930s when the Kenyan government commissioned the newly established Scott Labs to select varieties suitable for the country. After 42 preliminary varieties were individually numbered and screened, SL-28 and SL-34 were finally selected. SL28 originates from Bourbon, while SL-34 originates from Typica—the two are not part of the same variety series. The original goal in developing SL28 was to mass-produce coffee beans that combined high quality with resistance to pests and diseases. However, in some growing regions, the selection goals were primarily high yield and disease resistance, without considering disease resistance.

Thanks to its Bourbon genetics, although SL28's yield was lower than expected, its copper-colored leaves and broad bean-shaped coffee beans offer wonderful sweetness, balance, and complex, varied flavors, along with distinctive citrus and black plum characteristics. SL34 has similar flavors to SL28—besides complex, varied acidity and excellent sweet finish—it has a smoother and cleaner mouthfeel than SL28. SL34 has French Mission, Bourbon, and more Typica lineage. Its bean appearance is similar to SL28, but it's more adaptable to rainforest growth.

Differences Between Common Kenyan Coffee Grades

Kenyan coffee is graded using specific sieves, with coffee bean grade determined by cherry size. AA grade represents all coffee beans that must be 17-18 mesh. The washed coffee beans from Kenya's Assalia processing plant, sold by FrontStreet Coffee, belong to AA grade, with coffee particles appearing full and uniform. AB grade represents coffee beans 15-16 mesh, allowing 10% below 15 mesh, but this doesn't necessarily correlate with actual quality.

The Kenyan Coffee Board is very strict regarding coffee research, development, and quality management. Through an excellent auction system, they increase coffee bean prices, indirectly helping hardworking coffee farmers. Additionally, through agricultural education, they continuously improve coffee farmers' cultivation techniques to produce better coffee. High-quality Kenyan coffee with special, strong blackberry fruit acidity has limited production, and these coffee beans are premium coffee estates that green coffee merchants compete to acquire.

What is Kenyan PB Coffee?

Coffee beans typically consist of two pea-shaped halves (commonly called female beans). PB (Peaberry) small round beans grow in a rice-like or oval shape (commonly called male beans). Kenyan peaberries are a variant of Kenyan beans, selected by hand, and are among the most distinctive of many PB coffee beans. FrontStreet Coffee's Kenyan coffee beans come from Sasini Estate.

Kenyan Coffee Bean Processing Methods

Both Kenyan coffee varieties sold by FrontStreet Coffee use the Kenyan 72-hour washed processing method. Unlike regular washed processing, Kenyan coffee beans require 72 hours of fermentation, allowing the coffee beans' acidity to become fuller and more robust. After harvesting, the highest quality coffee cherries are selected for pulping and fermentation, with an initial fermentation time of 24 hours, after which they are washed with clean river water.

Next, they undergo another 24-hour fermentation in clean river water, followed by washing. This process is repeated three times to reach 72 hours, hence called the Kenyan-style 72-hour fermentation washed processing method, abbreviated as K72. FrontStreet Coffee believes that the K72 processing method allows coffee beans to ferment for a long time at low temperatures, resulting in brighter acidity while preserving clean, full flavors!

How to Brew High-Acidity Kenyan Coffee Beans for the Best Taste?

Unique coffee varieties, the environmental characteristics of the growing regions, and the特有的 Kenyan 72-hour washed processing method create excellent coffee flavors in Kenyan coffee beans. FrontStreet Coffee recommends using drip brewing, which is what we commonly call pour-over coffee extraction.

Filter: Hario V60, Grind: Medium-fine grind (75% pass-through rate on China #20 standard sieve), Coffee amount: 15g, Brew ratio: 1:15, Water temperature: 91°C.

FrontStreet Coffee recommends using a three-stage pouring technique: First stage, pour 30g of water and bloom for 30 seconds. Second stage, pour 95g of water (digital scale shows 125g), completed in about 1 minute. Third stage, pour 100g of water (digital scale shows 225g), completed in about 1 minute 45 seconds. Total extraction time should be 2-2 minutes 10 seconds. Remove the filter cup and shake gently before tasting.

Kenyan Coffee Bean Brewing Flavor: Whether it's AA grade coffee beans or PB peaberries, the coffee has a very full berry acidity—like tomato juice or mixed fruit juice—with a caramel-like sweetness in the aftertaste. The flavor layers are distinct when drinking, with bright, clean acidity!

For professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style). For more specialty coffee beans, add FrontStreet Coffee's private WeChat account: kaixinguoguo0925

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

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