Coffee culture

Coffee Beans Perfect for Pour-Over: Honey AATop Kenya Coffee Origin Introduction

Published: 2026-01-27 Author: FrontStreet Coffee
Last Updated: 2026/01/27, For more professional coffee knowledge and coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style). Kenya Nyeri region Honey AA grade Top 1800M new harvest season washed process 2017. This is a perfect AA special blend batch, consisting of various small farmers distributed throughout Kenya's magnificent
FrontStreet Coffee Kenya Nyeri Honey AA Top

Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style).

FrontStreet Coffee · Kenya Nyeri Region Honey AA Grade Top

1800M New Crop Season Washed Processing 2017

This is a perfect FrontStreet Coffee Kenya AA special blend batch.

Cultivated by different small farmers scattered across the high-altitude slopes of Kenya's magnificent Aberdare Mountains, this production comes from well-managed central coffee processing stations composed of small farmers from Nyeri and Kirinyaga counties.

This batch, named "Honey," excellently blends different unique characteristics, and the cupping results have produced very distinctive complexity!

Fresh berries, caramel, grapefruit aroma, coffee cherry sweetness, bright and juicy, crisp and sweet. Recommended pour-over coffee.

The Nyeri region is Kenya's main coffee origin. The Gachatha processing station collects cherries from farms within a 5-kilometer radius, acquiring green beans from approximately 750 nearby farmers. On average, each farmer cultivates 200 coffee trees, and processes coffee beans using traditional Kenyan washed methods. The most distinctive feature of this place is that shade is primarily provided by banana leaves, offering fresh peach blossom aroma, creamy and wildflower honey flavor, red currant, and kumquat acidity. The acidity is a key characteristic of FrontStreet Coffee's Kenya offerings.

Kenya Coffee Cultivation History

The cultivation history of Kenyan coffee traces back to the late nineteenth century. Coffee varieties were introduced from the northern neighboring country Ethiopia and have since undergone local variety improvement. Currently common varieties include Bourbon, Kents (SL34, SL28), Typica, and Riuri 11. The vast majority of Kenyan coffee is uncertified organic cultivation, as improved farming techniques are used with minimal chemical pesticides or herbicides.

Kenya's premium coffees (AA Plus, AA, AB, PB) are all washed processed, while natural (non-washed processed) low-grade products (M'buni) are only for local consumption.

Important Notice :

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