Flavor Profile of Washed K8 Variety from Thika Region, Kenya: Muiri/Kihoto Farm

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Kenya Thika Region | Flavor Profile of Washed K8 Variety from New Sprout (Muiri/Kihoto) Farm

Kenya is a model country for producing excellent coffee beans. Coffee was introduced from Britain in 1900, and coffee tree varieties were limited to traditional Arabica until 1950, when Kenya's current most outstanding SL28 and SL34 Bourbon varieties were developed. All are processed using the washed method, with only a small amount of natural processed beans. Grading follows the AA PLUS, AA, AB system, but this only indicates uniformity of bean size and does not represent quality differences. Furthermore, the notion that Kenya AA is a brand is misleading - when you see this designation, you should evaluate it carefully. Premium growing altitudes range from 4,200 to 6,800 feet above sea level. Limited production leads to high prices, with two harvests possible per year: April-June is the secondary season, while October-December is the main harvest season.

Muirir Farm was formerly known as Kihoto Farm, but was changed to Muirir Estate after 1976. In the Kikuyu language, "Muirir" means new sprout growth. It is a large farm that rehabilitates various varieties and cares for 1,000 families. The farm has been certified organic since 2008.

The history of coffee cultivation in Kenya dates back to the late 19th century. Coffee tree varieties were introduced from the neighboring northern country of Ethiopia. Through their own variety improvement, common varieties now include Bourbon, Kenya varieties (Kents, SL34, SL28), Typica, and Riuri 11. Currently, about 90% of coffee cultivation varieties are SL34 and SL28. The new variety Batian, introduced in 2007, has not yet been widely planted. The vast majority of Kenya's coffee is organically grown without certification, as improved cultivation techniques are used with very minimal chemical pesticides or herbicides. All premium Kenyan coffee is washed processed, while natural processed beans (non-washed processed, known as M'buni) are lower-grade products used only locally.

Nationally, over six million people are engaged in the coffee industry, mostly in the form of small farmers and cooperatives. Kenya's coffee trees are mostly grown at altitudes of 1,400-2,000 meters. Growing regions include Ruiri, Thika, Kirinyaga, Mt. Kenya West, Nyeri, Kiambu, and Muranga, primarily on the foothills of Mt. Kenya and Aberdare. In Kenya, many regions strive to preserve native forest ecosystems, protect natural gene banks, support the propagation of wild coffee varieties, and nurture diverse coffee trees. In 1930, Kenya's unique varieties SL28 and SL34, cultivated and named by "Scott Laboratories," were born in this excellent environment. According to SL laboratory botanists, SL28 and SL34 are genetic variants. Among them, SL28 has mixed heritage from French missionaries, Mocha, and Yemen Typica. The original goal in developing SL28 was to mass-produce coffee beans that combined high quality with resistance to pests and diseases. Although SL28's later yields were not as high as expected, its copper-colored leaves and broad bean-shaped coffee beans offer wonderful sweetness, balance, and complex, varied flavors, with prominent citrus and dark plum characteristics. Meanwhile, SL34 has flavors similar to SL28 - besides complex, varied acidity and wonderful sweet finish, it has a heavier, richer mouthfeel than SL28 and is cleaner. SL34 has heritage from French missionaries, Bourbon, and more Typica lineage. The bean appearance is similar to SL28, but it better adapts to sudden heavy rains. It is these two important varieties that lead us to understand the unique Kenyan style: strong, rich fruit acidity, rich mouthfeel, and beautiful balance.

Property Characteristics

Farm: Muiri New Sprout Farm

Grade: AA

Country: Kenya

Region: Thika, Central Highlands

Altitude: 1,350 meters

Soil: Red Volcanic Loam soils

Coffee Characteristics

Flowering period: March - June

Harvest period: December - February (annual harvest)

Variety: SL28, SL34, K8

Processing System: Washed

FrontStreet Coffee Recommended Brewing:

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fujiyama grinder setting 3.5

Brewing Method: Water-to-coffee ratio 1:15, using 15g of coffee. First pour: 25g of water for 25s bloom. Second pour: up to 120g, then pause. Wait until the water level in the coffee bed drops to half, then continue pouring slowly until reaching 225g total. Extraction time approximately 2:00.

Analysis: Using a three-stage brewing method to clearly define the front, middle, and back-end flavors of the coffee. Because the V60 has many ribs and drains quickly, pausing during pouring helps extend the extraction time.

Important Notice :

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