Kenyan Coffee: Brewed or Steeped? Grading and How to Drink Kenyan Coffee

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Kenya Coffee Reputation

Whenever discussing coffee production, Kenya has always maintained an excellent reputation for quality. This may be related to its geographical location, being close to the origin of coffee beans. Since coffee beans traveled from Ethiopia through mountain ranges to Kenya, the country has become one of the leaders in the coffee industry. Coffee beans produced in high-altitude terrain typically have richer body, more outstanding flavors, and pleasant acidity. The aroma also subtly releases floral fragrances, with aftertastes featuring both lemon-berry and wine-like notes.

Kenya Coffee Grading System

Kenya coffee has a unique domestic grading system to measure bean size, weight, and shape. The grades are generally divided into AA, AB, PB, C, E, TT, and T. Bean size is an important criterion for grading because larger beans indicate more aroma and richer flavors—both qualities valued by coffee enthusiasts. If two beans have identical conditions with only size differences, the larger bean will always be of higher quality.

Kenya Coffee Quality

Kenyan Arabica grows in volcanic soil at elevations between 1,400 and 2,000 meters. This high altitude creates outstanding coffee flavors with pronounced acidity. The taste is rich, with wine-like aftertastes and notes of citrus and berries.

Additionally, intense competition among farmers is another factor contributing to high quality. Weekly coffee auctions are held in Kenya's capital, Nairobi. These lively events allow farmers with high-quality coffee beans to earn substantial profits, continuously driving progress in the coffee industry. Even international coffee buyers make special trips to Nairobi to purchase and then distribute to coffee sales points worldwide.

Production

Since introducing coffee beans in 1893, Kenya has been producing coffee for over a century. Coffee production areas occupy a total of 160,000 hectares, accounting for one-third of the total cultivated land.

Currently, domestic coffee production fluctuates due to climatic and socioeconomic factors. Annual production is approximately one million bags, with two harvesting periods: at the beginning of the rainy season in March-April and in October.

Kenya AA

Kenya AA is grown in areas reaching up to 6,600 square feet and is one of the world's finest quality coffees. Growing at high altitudes means slower growth, allowing coffee beans to absorb more nutrients and develop richer flavors over time. As Kenya's highest-grade coffee beans, all AA coffee is made from the most impeccable Arabica beans. Processed using the washed method, after the coffee cherry skin is removed, farmers soak the beans in water tanks. During this process, the beans' natural enzymes break down residual matter. When sun-dried, farmers can easily remove the outer skin. After grinding, bean size is measured for grade allocation.

Excellent beans also require good roasting to complement them. To bring out the characteristics of Kenya AA beans, one must highlight their rich, intense citrus and berry flavors. People drink Kenya AA beans primarily for their flavor profile, with almost no bitterness. The best AA beans are often medium-roasted; excessive roasting would cause their unique characteristics to diminish. Kenya AA beans are the largest beans produced domestically, and brewed coffee combines fruity and floral notes. Finally, like single-origin coffee, regardless of roast level, coffee beans must always be fresh. Products stored in distribution warehouses for several months should be avoided when purchasing.

Main Varieties

The main varieties of Kenyan coffee are SL28 and SL34, cultivated and named by Scott Laboratories in the 1930s. According to SL Laboratory botanists, SL28 and SL34 are genetic variants. Among them, SL28 has mixed heritage from French Mission, Mocha, and Yemeni Typica. The original goal in developing SL28 was to mass-produce coffee beans that combined high quality with disease and pest resistance. Although SL28's yield wasn't as high as expected, its copper-colored leaves and broad bean shape produce wonderful sweetness, balance, and complex, varied flavors, with prominent citrus and black plum characteristics. SL34 has similar flavors to SL28, but with complex acidity and wonderful sweet finish, while being heavier, richer, and cleaner than SL28. SL34 has French Mission, Bourbon, and more Typica heritage. Its appearance is similar to SL28, but it's more adaptable to sudden heavy rains. These two important varieties introduce us to unique Kenyan coffee beans. And these varieties can all be found at FrontStreet Coffee!

FrontStreet Coffee's Recommended Brewing Parameters for Kenyan Coffee:

V60/91-92°C/1:15 ratio/2 minutes brewing time

Flavor Profile:

Rich cherry tomato aroma, sugarcane sweetness

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473