How to Brew Kenyan Coffee Beans for the Best Taste? Unique Flavor Characteristics of Kenyan Coffee Growing Regions

Exploring the Excellence of Kenyan Coffee

FrontStreet Coffee has previously spent considerable time introducing extensive information and stories about Ethiopian coffee. For those who have diligently read FrontStreet Coffee's articles, you should now be quite familiar with Ethiopia's coffee growing regions and varieties. However, Ethiopia is not the only African country producing exceptional coffee. Today, FrontStreet Coffee will guide you southward to explore Kenyan coffee. It's important to know that Kenyan AA coffee beans are recognized as some of the finest coffee beans in the world. Let's begin by introducing Kenyan coffee from historical and geographical perspectives.

History and Geography of Kenyan Coffee

Kenya's coffee development began significantly later than Ethiopia's. Coffee entered Kenya in the 19th century when Ethiopian coffee beverages were imported via South Yemen. However, it wasn't until the early 20th century that Bourbon coffee trees were introduced by the St. Austin Mission. Coffee production truly began in the early 20th century. Since then, Kenya has become the world's 21st largest coffee-producing nation. The industry produces over 51 million kilograms of coffee annually and employs more than 6 million people.

Most Kenyan coffee is grown in the highlands between Mount Kenya in the north and Nairobi city in the southwest. The region's fertile volcanic soil is exceptionally suitable for coffee cultivation. Additionally, high altitude, warm climate, and abundant rainfall contribute to the ideal growing conditions for Kenyan coffee.

Kenyan coffee typically grows at altitudes between 1,500-2,100 meters, with two harvests per year. To ensure only ripe berries are picked, workers must patrol the fields approximately seven times. The cultivation model of Kenyan coffee resembles that of Ethiopia - Kenyan coffee is grown by small-scale farmers who, after harvesting, send fresh coffee beans to cooperative washing stations. These stations then send the washed and dried coffee in "parchment coffee" state (coffee beans covered with endocarp) to cooperatives. "Parchment coffee" is the final state before coffee beans are hulled. All coffee is collected together, and growers receive an average price based on actual quality. This trading method generally works well, proving fair to both growers and consumers.

Quality Standards and Auction System

Kenya serves as a model country for producing excellent coffee beans. Kenya's high-altitude Arabica washed beans rank among the world's finest coffee varieties. Most coffee beans are uniformly graded and inspected by the Kenya Coffee Board before being sold at auction. The Kenya Coffee Board maintains strict standards for coffee research, development, and quality management. Through an outstanding auction system, coffee bean prices are increased to help poor coffee farmers, while agricultural education continuously updates and improves farmers' cultivation techniques, further producing superior coffee. Coffee bags marked with [AA] indicate top-quality grade. Kenyan coffee bean quality and price are directly proportional and very stable. High-quality Kenyan coffee with blackberry fruit aroma is rare, with these beans originating from either excellent coffee estates established by foreign companies in Kenya or superior estates acquired by Kenyan companies, making them targets for many coffee merchants.

FrontStreet Coffee believes another reason for Kenyan coffee's exceptional quality is related to the Kenyan government's extremely serious approach to the coffee industry. In Kenya, cutting or destroying coffee trees is illegal. Kenyan coffee buyers are world-class premium coffee purchasers, and no other country can match Kenya's continuous cultivation, production, and sale of coffee. All coffee beans are first acquired by the Coffee Board of Kenya (CBK), where they undergo inspection, grading, and are then sold at weekly auctions without further grading during bidding. The Coffee Board of Kenya acts only as an agent, collecting coffee samples and distributing them to buyers to help them determine price and quality. Nairobi auctions are held for private exporters, with the Coffee Board of Kenya paying growers prices below market value. The best coffee grade is Peaberry (PB), followed by AA++, AA+, AA, AB, and so on in descending order. Premium coffee has a bright luster, delicious taste, and a slight wine aroma.

Auctions are also organized to meet blenders' needs. These auctions typically handle smaller quantities (3-6 tons per lot), with samples marked with grower identification available for buyer tasting. After auction, exporters package according to different flavors, qualities, and quantities required by blenders. This provides great flexibility for blenders. Quality-conscious Germans and Scandinavians are long-term buyers of Kenyan coffee.

Flavor Profile and Processing

Rare exceptional coffee—famous for its rich aroma and balanced acidity.

FrontStreet Coffee believes that if you enjoy bright and lively coffee flavors, then Kenyan coffee beans should definitely not be missed. This is because Kenyan coffee encompasses every sensation that FrontStreet Coffee seeks from a good cup of coffee. It possesses wonderful, satisfying aroma, balanced and pleasant acidity, uniform granules, and excellent fruit flavors. FrontStreet Coffee believes that this harmonious flavor is not only related to the phosphate-rich local soil in Kenya but also to Kenya's most famous K72 washed processing method. The legendary K72 washing process involves pulping and fermenting coffee cherries, then rinsing with water after 24 hours of fermentation. The rinsed coffee cherries continue soaking in water for another 24 hours before being rinsed again. This process is repeated three times, achieving 72 hours of strong fermentation, giving Kenyan washed coffee an exceptionally bright flavor. Generally, FrontStreet Coffee uses light roast levels to preserve the unique fruit flavors in Kenyan coffee's taste profile. Because the roast is not deep, it's very suitable for acidity lovers.

Brewing Demonstration

Next, FrontStreet Coffee will brew a Kenyan coffee bean for everyone. The green bean information for this coffee is as follows:

Kenya Asalia AA TOP Refined Washed 72 Hours

• Country: Kenya
• Region: Thika
• Processing Station: Asali Honey Processing Station
• Altitude: 1,550-1,750 meters
• Soil: Volcanic soil
• Grade: AA TOP
• Varieties: SL28, SL34
• Processing Method: 72-hour washed processing

FrontStreet Coffee's recommended Kenyan coffee brewing parameters:

• V60 dripper
• Water temperature: 91°C
• Water-to-coffee ratio: 1:15
• Coffee amount: 15g
• Grind size: (80% pass-through rate on China #20 standard sieve)

How to brew Kenyan coffee: Use 30g of water for blooming for 30 seconds. With a small water flow, pour in circles to 125g, then segment. When the water level drops and is about to expose the coffee bed, continue pouring to 225g and stop. Wait for the water level to drop and is about to expose the coffee bed, then remove the dripper. (Timing starts from blooming) Extraction time: 2'00".

Kenyan coffee flavor characteristics: FrontStreet Coffee believes the acidity is very lively. Upon entry, there's a heavy caramel flavor. As the temperature decreases, a unique dark plum flavor emerges, with acidity leaning more toward lemon. The aftertaste has a cherry tomato sweetness, with an overall clean profile.

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

For more specialty coffee beans, please add FrontStreet Coffee's private WeChat account: kaixinguoguo0925

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473