Introduction to Kenya Nyeri Rumukia FCS Thunguri Factory and Coffee Bean Flavor

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 black currant.

Upon tasting, you can detect cranberry juice, orange juice, grapefruit acidity, black currant, and small cranberries, accompanied by some floral notes. The overall flavor is clean and bright.

Kenya Coffee Region

Kenya, located in East Africa, 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 on the foothills of Mt. Kenya and Aberdare.

Many coffee-growing regions in Kenya strive to preserve the native forest ecosystem, protecting natural gene banks, supporting the propagation of wild coffee varieties, and nurturing diverse coffee trees.

In 1930, Kenya's unique varieties SL28 and SL34, cultivated and named by the "Scott Laboratories" laboratory, were born in this favorable environment. According to SL laboratory botanists, SL28 and SL34 are genetic variants.

Among them, SL28 possesses a mixed lineage of French Mission, Mocha, and Yemeni Typica. The original goal of cultivating SL28 was to mass-produce coffee beans that combined high quality with resistance to pests and diseases.

Although the yield of SL28 later did not meet the expected large quantity, its copper-colored leaves and broad bean-shaped beans offer wonderful sweetness, balance, and complex, varied flavors, as well as prominent citrus and plum characteristics.

Meanwhile, SL34 has similar flavors to SL28, but with a heavier and richer mouthfeel than SL28, while being cleaner. In addition to complex and varied acidity and a wonderful sweet finish, SL34 possesses a lineage of French Mission, Bourbon, and more Typica. The bean appearance is similar to SL28, but it can better adapt to sudden heavy rains.

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

FrontStreet Coffee Roasting Suggestions:

Kenya coffee beans have high hardness. To allow them to fully expand and develop their flavors while maintaining the excellent acidity of Kenya AA coffee, you can adopt the "acid-pulling" technique during roasting—increase the heat at the yellowing point to maintain a steep temperature curve for the purpose of enhancing aroma and promoting cracking. When the first crack becomes dense, reduce the heat for "sweetness enhancement" to develop sweetness. Before dropping the beans, turn off the heat and allow them to coast to increase mouthfeel and maturity. Using a medium-light roast, it is recommended to drop the beans at approximately 13 degrees into first crack development, when the coffee beans are at the stage where first crack is nearly ending.

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

Important Notice :

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Tel:020 38364473