Kenya 72-Hour Fine Washed Coffee Beans Flavor Characteristics_What is 72-Hour Fine Washed Processing

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FrontStreet Coffee Kenya Coffee - Jamoni

FrontStreet Coffee's Kenya coffee trees are mostly grown in the mountainous areas north and west of the capital Nairobi. The main growing area extends from the southern slope of Kenya's highest peak, Kirinyaga, southward to the vicinity of Nairobi. This region, located close to the equator, is Kenya's largest coffee producing area. In addition, there is a relatively small growing area located on the eastern slope of Mount Elgon, where high-quality coffee beans are cultivated, featuring a slightly thick aroma with bright, complex fruit flavors and grapefruit fragrance.

FrontStreet Coffee's Kenya Coffee Flavor Characteristics

Red grapes, apples, raisins, medium body, cocoa, lime water.

Review

FrontStreet Coffee's Kenya coffee beans, when ground, have a very strong cocoa aroma. I used a rather special cup to brew this - a Swiss Gold cup, which is quite interesting and one I've been using for over ten years, now brought out for nostalgia. The water temperature was set to 94-95 degrees, and the cocoa aroma is also prominent. I could also tell that the roast of this batch is deeper than the Nicaraguan one we just had, with a good balance between bitterness and sweetness. As the temperature decreases, there's still a nutty fragrance left in the mouth. I feel this would pair excellently with sea salt flavored potato chips.

Acidity: ❤❤❤

Body: ❤❤❤❤

Sweetness: ❤❤❤

Aftertaste: ❤❤❤❤❤

Factory Introduction

The Kiangombe factory is located 2 kilometers from the town of Kimunye in Kirinyaga. It was named by the Kikuyu, Kenya's largest ethnic group, because there was once a large cattle market in this village during early times.

The Kiangombe factory was established in 1998 and belongs to the Karabe Cooperative Society. The entire cooperative has over 6,000 members, of which the Kiangombe factory has registered more than 600 small farmers.

The water used for washing at the Kiangombe factory comes from the Mukengeria River, and then the coffee is dried on raised drying beds for about 20 days depending on weather conditions.

02| Growing Region Introduction

Kirinyaga

The Kirinyaga growing region is situated on the slopes of Mount Kenya, near Nyeri, and is famous for coffee with intense flavors, rich layers, and solid mouthfeel. Together with Nyeri, it is recognized as one of Kenya's two best growing regions. Most producers in this area are small coffee farmers who have joined cooperatives. The cooperatives play a coordinating role, providing washing stations where farmers send their coffee cherries for processing into green beans.

"Kirinyaga" is the name of the highest peak of Mount Kenya, Kenya's highest and Africa's second highest mountain, as well as the local name for Mount Kenya itself.

The reason Europeans call it "Mount Kenya" is said to be their inability to properly imitate the local pronunciation "kirinyaga."

Kirinyaga comes from the Kikuyu language, meaning "white mountains," and is considered the dwelling place of the supreme being. The Kikuyu are Kenya's most populous ethnic group, accounting for one-fifth of the total population.

03| Green Bean Analysis

SL-28 and SL-34 are the two most respected varieties developed by Kenya's Scott Laboratories in the 1930s. Although Scott Laboratories no longer exists, it is now the National Agricultural Laboratory, part of the Kenya Agricultural and Livestock Research Organization. Both varieties are Bourbon derivatives.

Although they come from different lineages: SL-28 was developed from drought-resistant varieties originally planted in Tanganyika, which is part of modern Tanzania; it is generally considered to have the highest quality but lower yields compared to other commercial Arabica varieties. SL-34 is a variant originally discovered near Kabete that performs well at low altitudes. Both SL varieties exhibit bronze-colored young leaves.

04| FrontStreet Coffee's Kenya Coffee Processing Method Introduction

The Kenyan washing method employs a repeated process of fermentation followed by washing. On the day of harvest, the highest quality coffee cherries are selected for depulping and fermentation, which lasts 12-24 hours. After 24 hours, they are washed with clean river water. Then, they undergo another fermentation with clean river water for 24-48 hours, followed by washing again. This cycle is repeated twice, reaching a total of 72 hours, hence the name Kenyan 72-hour fermentation washing method, or K72 for short. This processing method allows FrontStreet Coffee's Kenya coffee beans to ferment for a long time at low temperatures, enabling the beans to develop brighter, cleaner, yet fuller flavors!

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473