Kenya AA Top Assalia Coffee Pour-over Parameters Recommendations Which Kenyan Coffee Brands Are Worth Drinking

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African Coffee: The Elite of Specialty Coffee

African coffee stands as a leader among specialty coffees, holding an extremely high position. Its bright, lively fruit acidity, complex and rich fruit aromas, and elegant, fresh floral notes—how could one not fall in love? Among Africa's famous coffee-producing regions, Ethiopia and Kenya are most prominent. While much has been said about Ethiopia, today we focus on Kenya!

Around the World: The Beginning of a Love Story

As is well known, coffee originated in Ethiopia, Africa, and was discovered as early as the 9th century. However, neighboring Kenya only introduced coffee around the early 20th century. During this period, coffee almost made a complete circle around the globe before returning to Africa. By this time, the coffee world was undergoing new transformations, and Kenya can be considered both a witness and promoter of this change.

The Historical Origins of Kenyan Coffee

In 1878, the British brought coffee to Africa, establishing coffee plantations in Kenya during the 19th century. At that time, Ethiopian coffee beverages were imported to Kenya via South Yemen. However, it wasn't until the early 20th century that Bourbon coffee trees were introduced to Kenya by the St. Austin Mission.

Located in East Africa, Kenya is one of the main coffee-producing countries, with approximately six million people nationwide engaged in the coffee industry, mostly in the form of small farmers and cooperatives. Kenya's coffee trees are mostly grown at altitudes of 1,400-2,000 meters, with growing regions including Ruiri, Thika, Kirinyaga, Mt. Kenya West, Nyeri, Kiambu, and Muranga, primarily on the foothills of Mt. Kenya and Aberdare.

The central Kirinyaga Peak (Mount Kenya) stands at 5,199 meters above sea level. Thika ASALI TOP AA grows on the eastern slopes of the Kenya mountain range in the Manyata-Embu County at altitudes of 1,550-1,750 meters. The red soil in this region nurtures Kenya's finest coffee; agriculture is extremely important here, with coffee being the main crop. Cooperatives formed by small farmers are more common than large estates. The TOP AA seasonal coffee typically has higher quality, featuring Bourbon varieties (SL-28) and (SL-34).

Kenyan Coffee Varieties

Two varieties in Kenya particularly attract the attention of specialty coffee professionals: SL-28 and SL-34. These are two of 40 experimental varieties resulting from a research program led by Guy Gibson at Scott Laboratories. The Bourbon varieties (SL-28) and (SL-34) have consistently been champions in expert cuppings and Nairobi auctions.

Additionally, the significant day-night temperature differences and Kenya's red phosphorus soil make sweet and sour the main flavor profile of this Kenyan coffee. The beans exhibit wonderful sweetness, balance, and complex, varied flavors, along with prominent citrus and plum characteristics. The Kenyan 72-hour fermentation washed processing method originated in Kenya, using a repeated process of fermentation followed by washing. Processing begins on the harvest day, selecting the highest quality cherries for pulping and fermentation. The fermentation time is 24 hours, after which the cherries are washed with clean river water.

Next, the coffee undergoes another 24-hour fermentation with clean river water, followed by washing. This process is repeated 3 times for a total of 72 hours, hence called the Kenyan 72-hour fermentation washed processing method, abbreviated as [K72].

Kenyan Coffee Grades

Kenya grades coffee based on bean size and cupping results. According to coffee bean size, shape, and hardness, grades from highest to lowest are AA or AA+, AB, PB, C, E, TT, and T. For AA and AB grade green coffee beans, special grading based on cupping results is added (not officially recognized by the Kenyan government, established by exporters), ranked from highest to lowest as TOP, PLUS (+), and FAQ.

Example: FrontStreet Coffee Kenya Asali Coffee

Region: Thika, Kenya

Processing Station: Asali Honey Processing Station

Altitude: 1,550-1,750 meters

Grade: AA TOP

Varieties: SL28, SL34

Processing Method: Kenyan 72-hour washed

Roasting Recommendations

These beans are full and round. To fully express their bright, rich acidity, use light roasting.

Machine: Yangjia 800N, 550g green beans

Charge Temperature: 200°C

First Crack: 5'30", 154.3°C

Development after First Crack: 2'10", discharged at 191.6°C

Cupping Report

Intense lemon and plum aromas in both dry and wet fragrance. When light roasted and sipped, it reveals surprising floral and lemon aromas. Green apple, berries, caramel, coffee berry sweetness—bright, juicy, crisp, and sweet. Plum juice, preserved fruit sweet and sour notes, with caramel aroma in the finish.

Brewing Recommendations

Dripper: Hario V60

Water Temperature: 90°C

Dose: 15 grams

Ratio: 1:15

Grind Size: Medium-fine (BG #6S)

Brewing Technique

Segmented Extraction

Use 30g of water for a 30-second bloom. When the water level reaches 125g with a small circular pour, segment the extraction. When the water level is about to expose the coffee bed, continue pouring to 225g and stop. Wait until the water level is about to expose the coffee bed again, then remove the dripper. (Timing starts from the bloom) Total extraction time: 2'00".

Flavor Description

The wet fragrance has ripe tomato and floral notes. The entry reveals cherry tomato and plum flavors, with bright acidity, clean and solid, rich mouthfeel—like the weight of an African elephant! The mid-palate shows prominent sweetness with juice-like qualities. The aftertaste has berry aromas and brown sugar sweetness, with green tea notes.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473