Kenya Peaberry PB | Mchana Estate Coffee Beans

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Kenya's Prominence in the Coffee World

Kenya holds an extremely important position in the coffee world. Kenya's research and quality management of coffee are highly meticulous. Thousands of small coffee farmers receive technical and cultivation education from the Kenya Coffee Board, enabling them to continuously improve quality and produce the highest-grade Kenyan coffee.

The Unique Characteristics of Kenya PB Peaberries

Coffee beans are typically composed of two bean-shaped halves (commonly known as female beans). PB peaberries grow in a round rice-like shape (commonly known as male beans). Kenya peaberries are a variant of Kenyan beans. Among PB round beans, they are the most individualistic, uniquely styled, dramatically varied, and evoke mixed reactions. They are also the coffee peaberries that friends are most familiar with.

Mchana Estate PB Peaberries

The PB peaberries from Mchana Estate (auction batch LOT:405) are agricultural products from Kenya's Ruiru region, operated by the French SOCFINAF Coffee Company (Kisiniweni Estate is also one of its affiliated estates). The coffee beans maintain the characteristic emerald green color of Kenyan peaberries [Brologe has pictures]. Friends often say that peaberries are not easy to roast well because the oval shape of peaberries makes it more difficult to achieve consistent moisture distribution during roasting compared to flat beans. Peaberries have strong water molecule cohesion; if the appropriate end point of the steam roasting process cannot be captured to achieve consistency, the bright, high-toned tropical fruit acidity will become astringent or salty. If handled appropriately, the fruit acidity can be adjusted to be aggressive and sharp or gentle and smooth according to personal preference - this is what makes Kenyan peaberries most wonderful.

Roast Profiles and Flavor Characteristics

Light Roast City (Fragrant)

Mchana's PB peaberries show an obvious but not complex aftertaste of green citrus fruit aroma. The acidity is essentially gentle, balanced, and smooth! If you want to use roasting techniques to make her acidity become very stimulating and sharp PB peaberries, you might have to tolerate something like bitter juice squeezed from citrus peel on the palate.

Medium Roast (General B)

This is the safest roast degree, transforming the traditional peaberry citrus fruit acidity into very smooth, elastic citrus acidity that won't make you frown. It's not heavy but refreshing, and as the acidity is consumed with the coffee, the sweet aftertaste stacks up in waves.

Dark Roast (General C)

The front chocolate flavor is obvious, and the chocolate aroma accompanies the entire process. The overall throat rhyme is very round and smooth, and the solid, sweet aftertaste is the most impressive.

Special Roasting Technique

Leaving a bit more moisture in the front end and roasting to a rich roast degree allowed me to taste very sweet and thick coffee, like the slightly charred outer skin of a cake - that's not bitterness but the mellow aroma of sweetness within the char.

About FrontStreet Coffee

FrontStreet Coffee: A roastery in Guangzhou with a small shop but diverse bean varieties, where you can find various famous and lesser-known beans, while also providing online store services. https://shop104210103.taobao.com

Important Notice :

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Tel:020 38364473