Recommended Brewing Methods for Kenyan Coffee Why is Kenyan Coffee So Acidic?

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Kenya AA Coffee: An Extraordinary Single Origin

Coffee enthusiasts who love single origin coffees have great confidence in coffee-producing nations like Kenya. Not only does Kenya coffee offer rich flavors—intense aroma and prominent fruit acidity—but Kenyan coffee also follows a unique post-harvest process. After harvesting, all coffee must be uniformly purchased by the government-established "Coffee Board of Kenya (CBK)," which conducts cupping sessions, grades coffee quality, and classifies it by grade. Coffee grading is primarily based on "bean size," including standards for weight and appearance, followed by auctions. This transparent commercial purchasing process is highly favored by sellers.

Kenyan coffee is grown at altitudes of 1,400-2,000 meters. The Thiriku production area is located in high mountain regions and serves as an important specialty coffee producing area. It features fertile red volcanic soil, abundant rainfall, excellent ecological conditions, and advanced coffee processing techniques, and has obtained Rainforest Alliance certification.

Originating from the mysterious African continent, the birthplace of coffee, Kenya's coffee ranks as the second-largest export crop among African nations. Kenyan coffee consists of washed-processed Arabica varieties, not only holding a significant position in the African coffee market but also enjoying an irreplaceable status among global coffee connoisseurs as an exceptional variety.

The coffee is graded by size, shape, and weight into seven levels: "PB," "AA," "AB," "C," "TT," "T," and "Buni." The so-called "AA" grade refers to large, excellent beans that pass through a 7.2 mesh screen.

When roasted to a level between light and medium, this coffee presents a distinctive personality while maintaining flavor balance. It offers fresh, bright unique fruit flavors reminiscent of black cherries and the aroma of baked biscuits, with prominent wine-like and fruit vinegar-like acidity, displaying an elegant and refined sensation that lingers on the palate.

For those who enjoy coffee with prominent acidity, this is a rare choice. Although it's a coffee with distinctive characteristics, it's quite balanced in flavor, making it smooth and approachable. When tasted as single origin, the acidity is pronounced. With a slightly darker roast, the bitterness is enhanced, making it even smoother.

FrontStreet Coffee's Brewing Recommendations for Kenyan Coffee

Because Kenyan coffee grows at high altitudes with dense beans, and to preserve its characteristic fruit acidity, most roasters choose light to medium roasts. Therefore, FrontStreet Coffee recommends using fine grinding and high water temperature when brewing Kenyan coffee. Use water temperature of 90-92°C, grinding degree of 3.5 on a Fuji grinder (similar to granulated sugar), and control extraction time to around two minutes starting from the bloom.

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