Kenya AA TOP | Thunguri Factory, Rumukia FCS, Nyeri

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Kenya Nyeri Rumukia FCS Thunguri Factory AA TOP

Flavor Description:

Upon grinding, you can experience floral notes, citrus, black tea, and blackberry, with a hint of mint and blackcurrant.

On the palate, you can taste cranberry juice, orange juice, grapefruit acidity, blackcurrant, and small cranberries, accompanied by some floral notes. The overall flavor is clean and bright.

Kenya Coffee Overview

Located in East Africa, "Kenya" is one of the major coffee-producing countries, with approximately six million people engaged in the coffee industry, mostly in the form of small farmers and cooperatives.

Kenya's coffee trees are mostly grown at altitudes between 1,400-2,000 meters, with growing regions including Ruiri, Thika, Kirinyaga, Mt. Kenya West, Nyeri, Kiambu, and Muranga, primarily at the foothills of Mt. Kenya and Aberdare.

In Kenya, many producing regions strive to preserve native forest ecosystems, protect natural gene banks, support the reproduction of wild coffee varieties, and nurture diverse coffee trees.

In 1930, Kenya's unique varieties SL28 and SL34, cultivated and named by the "Scott Laboratories" laboratory, were born in such a favorable environment.

According to botanists at the SL Laboratory, SL28 and SL34 are genetic variants. Among them, SL28 has a mixed lineage of French Mission, Mocha, and Yemen Typica.

The original goal of cultivating SL28 was to mass-produce coffee beans that combine high quality with resistance to pests and diseases.

Although SL28's yield was not as high as expected later, its copper-colored leaves and broad bean-shaped beans have wonderful sweetness, balance, complex and varied flavors, as well as significant citrus and plum characteristics.

SL34 is similar in flavor to SL28. Besides its complex and varied acidity and wonderful sweet finish, its body is heavier and more intense than SL28, and cleaner.

SL34 has French Mission, Bourbon, and more Typica lineage. Its bean appearance is similar to SL28, but it is more adaptable to sudden heavy rains.

It is these two important varieties that lead us to understand the unique Kenyan style: strong and rich fruit acidity, intense body, and beautiful balance.

FrontStreet Coffee's Roasting Suggestions:

Kenyan coffee beans have high hardness. To make them fully expand, develop flavors, and maintain the excellent acidity of Kenya AA coffee, you can adopt the "acid-pulling" technique during roasting - increase the heat at the yellowing point, keep the temperature curve climbing steeply to achieve the purpose of increasing heat to promote aroma and cracking. When the first crack becomes dense, reduce the heat for "sweetness enhancement" to develop sweet flavors, and turn off the heat before dropping the beans to slide and increase body and maturity. Using a medium-light roast, it is recommended to drop the beans after about 13 degrees of development during the first crack, when the coffee beans are at the stage where the first crack is about to end.

Pour-over Technique Suggestions:

V60 dripper, medium-fine grind, water-to-coffee ratio 1:16, water temperature 89-91°C

Other Brewing Suggestions:

French Press: medium grind, water-to-coffee ratio 1:15, water temperature 88-90°C

Siphon: medium-fine grind, water-to-coffee ratio 1:15, water temperature 88-90°C

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

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473