What is the Price of Kenyan Coffee? The Current Market Status of Kenyan Coffee

When discussing Kenyan coffee, everyone finds it hard to forget the multi-layered mouthfeel and juice-like acidity that Kenyan coffee brings. The perfect grapefruit and wine aftertaste lingers in the palate. FrontStreet Coffee's two Kenyan coffees, Sasini and Asalia, possess such memorable characteristics and have become the favorite single-origin coffees for many coffee industry professionals.

Coffee Varieties

In 1930, commissioned by the Kenyan government, the Scott Labs laboratory was established with the mission to select and breed varieties suitable for cultivation in Kenya—capable of high yields and good disease resistance. After screening 42 breeding varieties one by one, SL-28 and SL-34 were finally selected. The former originated from Bourbon, while SL-34 came from Typica; they are not varieties from the same series. These two varieties currently account for 90% of Kenya's production and have become the recognized representatives of Kenyan coffee varieties. Currently, South America is also actively introducing SL28 as a cultivation variety.

SL-28

SL-34

Although these two varieties are different, they share surprisingly similar flavor profiles, both possessing complex and varied acidity and wonderful sweetness. However, according to FrontStreet Coffee's understanding, in subsequent development, SL28 has proven superior in both adaptability and flavor. SL28 boasts blackcurrant-like acidity, sufficient sweetness, balance and complex flavors, with notable citrus and preserved plum characteristics. SL-34 offers bright fruit flavors and a smooth, clean mouthfeel. One of FrontStreet Coffee's Kenyan coffee beans comes from Sasini Estate, containing not only SL-28 and SL-34 varieties but also a special variety called Ruiru 11.

The Ruiru 11 variety was developed by the Kenyan government against the backdrop of the global coffee leaf rust outbreak—a hybrid variety that prioritized quantity over quality. However, its flavor quality is far inferior to the previous SL28 and SL34 varieties, failing to gain traction in the specialty coffee industry. Nevertheless, many premium coffee importers mix this hybrid bean into blends to reduce costs.

Cultivation Model

Kenyan coffee is primarily cultivated in volcanic soil at elevations of 1,600-2,100 meters around the capital Nairobi and the Kenyan highlands. Kenya has two cultivation models: large-scale plantations, with over 3,000 large farms accounting for approximately 25% of Kenya's coffee-growing land, and cooperative models, where 270 cooperatives comprise a total of 700,000 small-scale farmers growing coffee on about 75% of the land. The former has larger cultivation areas and independent coffee processing facilities, while coffee cooperatives hire specialized management personnel to supervise members' coffee processing processes, even managing each coffee tree individually, resulting in relatively superior coffee quality.

Processing Method

Kenya belongs to tropical growing regions with two rainy seasons annually, allowing for two harvests—60% concentrated from October to December, and the remaining 40% from June to August. Generally, Kenyan coffee cherries undergo washed processing, but this washed processing differs from the conventional method and is known as the K72 processing method.

Compared to typical washed fermentation times, Kenyan fermentation lasts up to 72 hours—what we commonly call 72-hour washed processing, also known as the double-washed method. Its processing involves: harvesting when coffee cherries reach 21 Brix maturity, selecting the finest cherries for pulping, soaking in fermentation tanks for 24 hours using clean river water, washing after 24 hours, then soaking again in clean river water for another 24 hours of fermentation, washing again, and repeating this process three times for a total fermentation time of 72 hours. Conventional washed fermentation lasts at most 36 hours. This repeated washing method after fermentation gives Kenyan coffee beans intense acidity and delicate characteristics. One important consideration during this processing method is the need to change the water every few hours during fermentation to prevent the coffee beans from developing off-odors. Currently, both Kenyan coffees offered by FrontStreet Coffee use this processing method, possessing relatively intense acidity with a robust cherry tomato and preserved plum-like acidity.

Trading Model

Kenyan green coffee beans have two main trading models: one is auction at the Nairobi Coffee Exchange (central auction system), where 85% of coffee beans are traded through the auction system. The other is direct trade (often referred to as the "second window"), where only 15% of coffee beans are traded through this direct trade model.

Main Growing Regions

Kenya has numerous growing regions. Here, FrontStreet Coffee will discuss the growing regions of these two Kenyan coffee beans. Sasini Estate is located in the Kiambu region at elevations between 1,500 and 2,000 meters, making it the highest altitude coffee growing area in the region. The area features beautiful scenery and pleasant climate, with abundant sunshine and fertile soil—fertile acidic red loam that is loose and deep, providing good drainage. The water pH here ranges between 5.5-6.5.

FrontStreet Coffee's Asalia coffee comes from the Asali processing plant in Kenya's Thika region. The Thika region is in central Kenya and contains the highest altitude coffee growing areas in the region, while Thika itself is a secondary area within this growing region, located at the foothills of the Aberdare mountain ridge, with red volcanic soil rich in organic matter.

Additionally, Kiambu and Muranga exhibit brighter and fuller acidity.

Nyeri features bright citrus and floral aromas. While slightly inferior to Ethiopia's Yirgacheffe, it carries robust berry-like acidity.

Kirinyaga's acidity also tends toward brightness and fullness, with delicate sweetness.

Embu's acidity is not as full and intense as the previous regions, with flavors leaning toward balance and persistent aftertaste.

Machakos also shows outstanding acidity with delicate mouthfeel and persistent aftertaste, gradually gaining attention from coffee buyers.

Kisii and Bungoma differ most from other regions with prominent fruity sweetness, gentle acidity, and nutty flavors.

When roasting this Kenyan coffee bean, FrontStreet Coffee considers highlighting its bright acidic character, so light roasting is employed. Below are the basic information for these two FrontStreet Coffee Kenyan coffees.

1. FrontStreet Coffee: Sasini Coffee Beans
Origin: Kiambu Region
Estate: Sasini Estate
Elevation: 1,680 meters
Varieties: SL28, SL34, Ruiru
Processing Method: Washed Processing
Flavor: Distinct preserved plum, cherry tomato, honey, with slight nutty notes when cooled; juice-like mouthfeel, bright acidity.

2. FrontStreet Coffee: Asalia Coffee Beans
Region: Thika
Processing Plant: Asali Honey Processing Plant
Elevation: 1,550-1,750 meters
Varieties: SL-28, SL-34
Processing Method: 72-hour washed processing
Grade: AA TOP
Flavor: Wet aroma of ripe tomato and floral notes; when hot, caramel and brown sugar sweetness; as temperature slightly decreases, cherry tomato and preserved plum acidity emerge; bright acidity, clean mouthfeel, prominent mid-palate sweetness, with juice-like characteristics.

Due to this coffee's intense floral aroma and cherry tomato acidity in both dry fragrance and brewed black coffee, FrontStreet Coffee renamed it "Frontsteet Little Tomato" for sale. Priced at 98 RMB per half-pound, it's truly a daily coffee worth its name. Currently available at FrontStreet Coffee stores and FrontStreet Coffee's Tmall flagship store, orders are shipped within 24 hours, with roast dates within 5 days, ensuring everyone receives the freshest coffee possible.

FrontStreet Coffee Brewing Guide

FrontStreet Coffee uses coffee roasted 4 days prior for brewing. 15 grams of coffee powder are paired with a V60 dripper, using a relatively fast flow rate that avoids clogging while highlighting the coffee's original flavors. Brewing is done at a 1:16 ratio with water temperature at 90°C. This prevents high temperatures from easily extracting bitter substances and lower temperatures from overemphasizing the coffee's acidity.

This time, segmented brewing is used: first, inject 30g of water for a 30-second bloom, during which the coffee expands quite fully. For the second segment, inject 120g of water in small circles at the center. Water injection height is 5cm, with gentle force—no deliberate stirring needed. Wait until the water level drops to half the coffee bed before starting the third injection. This segment involves gentle circular movements from center outward, with water flow approximately 4g/s, until reaching 240g to complete the injection. Wait until all coffee liquid in the dripper has finished dripping to complete extraction, taking approximately 1 minute and 50 seconds.

Flavor: Bright berry acidity, cherry tomato. Round and full mouthfeel, smooth. Delicate tea-like aftertaste.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473