Understanding the Bright Acidity of Kenya Coffee Beans - Price and Characteristics

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The Unique Characteristics of Kenyan Coffee Beans

Friends who enjoy fruity acidity probably love Kenyan coffee beans. Unlike the elegant acidity of Yirgacheffe, Kenyan coffee features prominent acidity, roundness, sweetness, and a full body. This is thanks to the green bean varieties grown in Kenya: SL28 and SL34.

According to botanists at the SL Laboratory, SL28 and SL34 are genetic variants. SL28 possesses mixed heritage from French Mission, Mocha, and Yemeni Typica. The SL series was developed through research and selection based on Yemeni Moca ancient varieties and Bourbon from Réunion Island, now accounting for the majority of Kenya's coffee production. Relatively speaking, SL-28 has gained higher reputation, while SL-34 yields larger harvests but is grown at slightly lower altitudes.

Additionally, Kenya's unique high-phosphate soil and double-washed fermentation processing method contribute to the distinctive character.

Although Kenya borders the well-known Ethiopia, coffee cultivation in Kenya didn't expand until the early 20th century.

Main Coffee Varieties in Kenya

Kenya primarily grows four main coffee varieties: SL28, SL34, K7, and Ruiru 11. SL28 is the most flavorful variety but, due to its poor resistance to leaf rust, can only be grown in medium to high altitudes where leaf rust is less severe, resulting in lower yields. SL34 has good moisture resistance, making it suitable for humid, rainy areas at medium to high altitudes. K7 is a Typica variant with some resistance to leaf rust and coffee berry disease, and its flavor is quite good, so it's planted in low-altitude areas prone to disease. Finally, Ruiru 11 is a Catimor variety with Robusta genes and has the poorest flavor.

Kenyan Coffee Bean Grading System

Kenyan coffee beans are graded by bean size:

E: Kenya's elephant beans, very large and quite rare.

AA: This is the most commonly seen grade on the market, generally beans that don't pass through an 18-screen (sieve holes of 7.22mm).

AB: This grade includes both A and B grades. A grade doesn't pass through a 16-screen (6.8mm), while B grade doesn't pass through a 15-screen (6.2mm).

PB (Peaberry): These are what we commonly call small round beans. Typically, a coffee fruit contains two coffee beans, but peaberries have only one bean per fruit.

Regional Examples and Processing Methods

We happen to have an AA-grade bean from the Embu region and a PB peaberry from the Nyeri region. Both are double-washed processed.

Embu Region Kenya AA

Nyeri Region PB

Hand-picked coffee fruits undergo manual sorting to remove defects such as unripe and overripe beans, then are de-pulped and fermented for about 36 hours. After being dried on metal racks in the sun, they are de-hulled at the processing plant to become charming Kenyan green beans with their characteristic blue-green appearance.

Quality Considerations and Brand Recommendations

Although the grades differ, this doesn't necessarily indicate flavor superiority or inferiority. Kenya's unique double fermentation washing method further enhances the inherent acidity and cleanliness. The specialty Kenyan coffees we typically drink are SL28 and SL34 varieties, featuring rich berry notes, solid body, high sweetness, and lively acidity. Ultimately, the quality of the beans you receive depends on factors like growing altitude, harvest season, weather conditions, batch, and roasting.

Kenyan Coffee Bean Brand Recommendations

Kenyan coffee beans roasted by FrontStreet Coffee offer full assurance in both brand and quality. More importantly, they provide excellent value-for-money - a 227-gram box costs only 95 yuan. Calculating at 15 grams per cup, one package can make 15 cups of coffee, with each cup costing only about 6 yuan. Compared to café prices that often reach dozens of yuan per cup, this is truly a conscientious recommendation.

Important Notice :

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Tel:020 38364473