Introduction to Kenyan Chiana Estate - Kenyan Coffee Flavor Characteristics

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Mikoni Estate: A Heritage of French Mission Bourbon

Mikoni Estate is located in the Thika region of Kenya's Central Province. The original Bourbon variety was introduced by French missionaries in the late 19th century. The Harris family at Mikoni Estate has been cultivating coffee in the Thika region for over 100 years. Here, the fertile red volcanic soil, combined with the ideal temperature range of 22-28°C for coffee cultivation, and annual rainfall exceeding 7600 millimeters, creates a uniquely advantageous growing environment that produces the distinctive flavor profile of French Mission coffee.

French Mission Bourbon Characteristics

French Mission Bourbon belongs to the original variety transplanted from Bourbon Island and lacks significant disease and pest resistance, resulting in extremely limited production. Currently, the French Mission Bourbon varieties we encounter are essentially all natural-process processed, delivering exceptional flavor profiles. These are very rare natural-process Kenyan beans (Kenyan coffees are typically washed processed).

Coffee Information

Country: Kenya
Variety: French Mission Bourbon (original Bourbon variety)
Processing Method: Natural process
Estate: Mikoni Estate
Harvest Time: October-December 2017
Altitude: 1525m

Flavor Profile

Flavor Information: Outstanding berry notes with prominent sweetness.

At high temperatures: strawberry jam and hawthorn dried fruit flavors
At low temperatures: wine and cherry notes

Brewing Recommendations

FrontStreet Coffee recommends pour-over brewing with a V60 dripper.

Grind Size: 3.5 (Japan Fuji R440)
Water Temperature: 90°C

For French press: recommend grind size 4 / water temperature 90°C

For AeroPress: recommend grind size 3.5, water temperature 87°C

For siphon: grind size 4, water temperature 90°C

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473