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Kenyan Thika Region Coffee Beans: Exploring the Distinctive Flavor Profile of Kenya's African Coffee Heritage

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, The Thika region in Kenya is one of the renowned coffee-growing areas in Africa's second-largest coffee-producing country. Compared to coffee beans from other Kenyan regions, it not only has distinct tomato notes but also possesses its own unique characteristics. The green beans are primarily processed using the washed method, graded by bean size, and their actual value is determined through cupping. The highest grade of coffee beans is AA grade (retained at 7.2m

The Thika Region of Kenya

The Thika region is one of the renowned coffee-producing areas in Kenya, Africa's second-largest coffee-producing country. Compared to coffee beans from other regions in Kenya, Thika coffee not only has distinct tomato-like notes but also possesses its own unique characteristics.

The primary processing method for green beans is washed processing, with grading based on bean size and cupping quality to determine actual value. The highest grade coffee beans are AA (large beans retained on 7.2mm sieve), A grade (second-largest beans retained on 6.8mm sieve), B grade (medium beans retained on 6.2mm sieve), C grade (all small beans smaller than B), PB grade (oval-shaped beans), as well as TT and T grades for beans that are too light or too small. Grade A and B beans are mixed together for export and called AB grade. The Kenyan authorities (CBK) have extremely high requirements for coffee beans, with consistent packaging and excellent quality, making coffee enthusiasts always remember to enjoy a cup of Kenyan coffee.

KIAMBU

This central region mostly consists of large landowners. However, with urban expansion, many large landowners have found it more profitable to sell their land for urban development than to remain landowners. Coffee beans in this region are named after their production areas, such as: Thika, Ruiru, Limuru, etc. Many large landowners also operate multinational enterprises, so their agricultural focus is on higher returns rather than higher quality. However, there are still some small farmers in this region.

Major Growing Regions

Premium coffee growing regions mainly come from the following counties: Nyeri, Kirinyaga, Murang'a.

In addition, Embu and Laikipia are also relatively common.

According to topographical maps, renowned regions are all located around Mount Kenya.

Green Bean Naming

Kenyan green bean names can generally be interpreted according to the following format:

Country name + County name + (Cooperative name +) Factory name + Grade + Other

For example, the 2015 Kenya Nyeri Gatomboya AA GP (click link for green bean traceability), meaning this green bean comes from the Gatomboya factory in Nyeri County, Kenya, AA grade, packaged in grain-specific bags. (Reference blog post: Interpretation of common green bean label terminology)

Kenyan coffee is mainly named after coffee processing factories, making it difficult to trace back to specific production farmers.

Thanks to Kenya's famous coffee auction system, coffee quality can consistently maintain high standards.

Factory Classification

Kenyan coffee growers are mostly small farmers. Coffee farmers are primarily responsible for harvesting and delivering the picked fresh coffee cherries to processing stations.

Processing stations are generally divided into two types: wet mills and dry mills.

Wet mills are responsible for depulping fresh cherries and drying. The dried parchment coffee is then sent to dry mills.

Dry mills are responsible for subsequent operations required for export, such as hulling and grading.

Additional Notes

For Kenyan coffee related introductions, please refer to these blog posts:

Kenyan Coffee: Overview
Kenyan Coffee: Grade Classification, Kenya AA
Kenyan Region: Kirinyaga
Kenyan Region: Muranga
Kenyan Region: Nyeri

The Kenyan coat of arms, established in 1963, features a diamond-shaped shield with colors matching the national flag at its center, flanked by two golden lions, one holding a spear and the other supporting the shield. At the center rear, a white rooster holding an axe represents the emblem of the Kenya African National Union. According to local tradition, the rooster symbolizes new life. The two male lions embody national sovereignty and dignity, also hinting at Kenya's connection with Britain. Beneath the lions lies Mount Kenya, Africa's second-highest mountain, standing on fertile land bearing coffee, citrus, sisal, tea, corn, and pineapples—abundant with fruits and fragrance, symbolizing the peaceful life of the Kenyan people and the prosperity of the nation. On the coffee-colored ribbon below the coat of arms is written the Swahili word "Harambee" (togetherness), expressing the Kenyan people's desire for peaceful, friendly, free, and equal coexistence.

Kenya AA features round beans with thick pulp, excellent heat conductivity, high refinement, and is roasted using French roasting methods. The flavor is rich and sweet with body, good expansion, and both aroma and sweetness are of superior quality.

The best Kenyan coffee grades are Peaberry (PB), followed by AA++, AA+, AA, AB, etc., in descending order. Premium coffee has a bright luster, delicious taste, and slight wine-like notes. Organizing auctions also meets the needs of blenders.

Kenya

In 1878, the British brought coffee to Africa, establishing coffee plantations in Kenya during the 19th century. At that time, Ethiopian coffee beverages were imported to Kenya via South Yemen. However, it wasn't until the early 20th century that Bourbon coffee trees were introduced by the St. Austin Mission.

Kenyan Coffee Origins:

Kenyan coffee mostly grows at altitudes of 1,500-2,100 meters, with two harvests per year. Kenyan coffee is grown by small farmers. Kenyan coffee is produced near Mount Kenya in central Kenya and is sometimes named after the capital Nairobi to guarantee its quality. Kenya AA is produced on the 17,000-foot slopes of Mount Kenya near the Kenyan capital Nairobi. Kenya AA represents the largest coffee beans in the country, followed by A, then B. Its distinctive bitterness and wine-like notes are most praised. Located in East Africa near the equator, Kenya grows high-quality Arabica varieties. The beans are medium to large in size, very rich and flavorful, with moderate acidity.

Kenyan Coffee Characteristics:

Coffee industry professionals universally consider Kenyan coffee one of their favorite products. It possesses wonderfully aromatic and satisfying fragrance, balanced and delicious acidity, uniform bean size, and excellent fruit flavors.

Kenyan coffee grades are divided into seven levels based on bean size, and further classified into six quality grades based on flavor, from highest to lowest. The best Kenyan coffee grade is Peaberry (PB), followed by AA++, AA+, AA, AB, etc., in descending order. Premium coffee has bright luster, delicious taste, and slight wine-like notes. In terms of flavor, "Kenya AA" is particularly well-regarded.

Kenyan coffee has a slightly acidic, rich aroma, with smaller green beans showing green to gray-green colors. Kenyan coffee beans are washed Arabica varieties, famous as (Kenyan Arabica), especially in the UK, where Kenyan coffee surpasses Costa Rican coffee to become one of the most popular coffees.

Flavor: Aromatic, rich, with fruit flavors, rich and perfect mouthfeel

FrontStreet Coffee Roasting Recommendations:

Kenya primarily uses SL28/SL34 varieties, with harder bean quality and higher density due to high altitude. Washed Kenyan beans have high moisture content, requiring thorough dehydration during roasting. Use medium heat in the early stages, with 20% air damper when beans are loaded. Increase heat at the color change point to enhance aroma, opening the damper to 50%. At first crack, set damper to 80%, adjusting heat based on ROR. Light roast preserves floral and fruit aromas; if you want richer body and sweetness, you can develop to medium roast.

The Kenyan Coffee Market:

The Kenyan government takes the coffee industry extremely seriously, where cutting down or destroying coffee trees is illegal. Kenyan coffee buyers are world-class premium coffee purchasers, and no other country can continuously grow, produce, and sell coffee like Kenya. All coffee beans are first purchased by the Coffee Board of Kenya (CBK), where they are inspected and graded, then sold at weekly auctions without further grading. The Coffee Board of Kenya only acts as an agent, collecting coffee samples and distributing them to buyers to help them determine price and quality. Nairobi auctions are held for private exporters, with the Coffee Board of Kenya paying growers below-market prices.

After harvesting, Kenyan coffee plantations first send fresh coffee beans to cooperative washing stations, where the washed and dried coffee is sent to cooperatives as "parchment coffee" (beans covered with the inner parchment skin - the final state before hulling). All coffee is collected together, with growers demanding average prices based on actual quality. This trading method generally works well, being fair to both growers and consumers.

Organizing auctions also meets the needs of blenders. These auctions typically handle smaller quantities (3-6 tons per lot), with samples bearing grower markings available for buyers to taste. After auction, exporters package according to different flavors, qualities, and quantities required by blenders. This provides great flexibility for blenders. Quality-conscious Germans and Nordics are long-term buyers of Kenyan coffee. Some buyers, especially Japanese merchants, have expressed dissatisfaction with the Kenyan coffee industry system. However, Kenya's detailed regulations and comprehensive procedures serve as a model worth learning from for all coffee-producing countries.

The coffee is aromatic, rich, with fruit flavors, and a rich, perfect mouthfeel. Kenyan coffee has a wonderful fruit flavor, tasting of blackberry and grapefruit, making it a favorite among many coffee connoisseurs. This coffee features excellent medium clarity, with crisp and clean mouthfeel. The flavor is refreshing and especially suitable for iced coffee in summer.

When tasting this coffee, pairing it with acidic fruits like grapefruit will surely provide the best coffee experience. "Not quite like coffee, more like fruit tea" is a common feeling many people have about this light-roasted Kenyan coffee. Different climates and rainfall each year bring various distinct and unique characteristics. Taking the AA Plus grade "Kenya AA+ Samburu" as an example, the 2001 Samburu had rich prune aroma, low acidity, and rich body. The 2002 winter newly harvested Samburu presented completely different flavors - mulberry berries and green plums with a hint of Southeast Asian spices (Spicy), leaving a lingering sweet green tea aftertaste, with slightly higher acidity than the previous year while maintaining rich body. Common Kenyan coffees generally don't have rich body but have bright fruit-like flavors, some with spice notes, others with red wine aromas. Kenyan coffee always keeps coffee enthusiasts full of anticipation and surprises!

FrontStreet Coffee Kenya AA Brewing Recommendations

Recommended brewing method: Pour-over

Grind size: 3.5 (Japan Fuji R440)

Water temperature: 91°C

V60 filter, 15g coffee, 95°C water, grind 3.5, water-to-coffee ratio close to 1:15

30g water for bloom, bloom time 30s

分段: Pour water to 110ml, pause, then slowly pour to 225ml

That is 30-110-85

Specific pour-over for Kenyan coffee: 15g coffee, medium-fine grind (small Fuji ghost tooth grinder 3.5), V60 filter, 90-91°C water temperature, first pour 30g water for 30s bloom, pour to 110g then pause, wait until the water level in the coffee bed drops to half before pouring again, slowly pour until reaching 225g, discard the tail end, water-to-coffee ratio 1:15, extraction time 2:12.