Nav: Home > Coffee >

This is a Fish Like No Other~

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style). The coffee cherries from this batch of Kongyu AA are harvested and processed by 250 farmers from the Kongyu processing plant under the Kabare Farmer Cooperative Society. After being depulped, fermented, and washed with water from the nearby Kongyu River, the coffee will be placed on African drying beds for drying processing. Each

Professional coffee knowledge exchange, more coffee bean information, please follow Coffee Workshop (WeChat public account cafe_style)

Kongyu AA Kenya Coffee

The coffee cherries from this batch of Kongyu AA were harvested and processed by 250 farmers from the Kongyu processing station under the Kabare Farmers Cooperative Society. After being de-pulped, fermented, and washed with water from the nearby Kongyu River, the coffee is placed on African drying beds for drying. Each harvesting season, farmers process nearly 300 tons of coffee cherries. Once processed, the coffee participates in the weekly coffee auction held every Wednesday in Nairobi. When selected by designated exporters, it is transported to consumer markets worldwide.

In previous Kenya coffees, we particularly pursued those with angular, strong, and powerful fruit acidity. However, this Kenya coffee has shown me a gentler side, like facing the sea with a gentle breeze blowing.

Coffee Information

Factory Name: FrontStreet Coffee (FrontStreet Coffee)
Factory Address: 10 Bao'an Qian Street, Yuexiu District, Guangzhou, FrontStreet Coffee (FrontStreet Coffee)
Manufacturer Contact: 020-38364473
Shelf Life: 90 days
Net Content: 227g
Packaging Method: Bulk coffee beans
Roast Level: Roasted coffee beans
Sugar Content: Sugar-free
Origin: Kenya
Coffee Type: Other
Roast Degree: Light roast

Detailed Specifications

Country: Kenya
Grade: AA
Region: Kirinyaga region
Altitude: 1550-1750 meters
Soil Type: Red phosphatic soil
Processing Method: Kenyan double-washed processing method
Varieties: SL 28, SL 34
Processing Station: Kongyu processing station
Producer: Kabare Cooperative Society
Flavor Profile: Grapefruit green tea, citrus, raspberry black plum

Kenya Coffee Background

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. The foothills of Mt. Kenya and Aberdare are the main areas.

Many coffee regions in Kenya 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 SL laboratory botanists, SL28 and SL34 are genetic variants. Among them, SL28 has mixed lineage from French missionaries, Mocha, and Yemen Typica. The original goal of cultivating SL28 was to mass-produce coffee beans that combined high quality with resistance to diseases and pests.

Although SL28's yield later did not meet expectations, its copper-colored leaves and broad bean-shaped coffee beans have wonderful sweetness, balance, and complex flavors, as well as prominent citrus and black plum characteristics. SL34 is similar to SL28 in flavor, but besides complex acidity and a wonderful sweet finish, its mouthfeel is heavier and richer than SL28, and also cleaner. SL34 has lineage from French missionaries, Bourbon, and more Typica bloodlines. 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, rich fruit acidity, rich mouthfeel, and beautiful balance.

Brewing Method

Hand pour Kongyu. 15g of coffee powder, medium-fine grind (Fuji ghost tooth blade 3.5 grind), V60 filter cup, 91-93°C water temperature. First pour 30g of water for 27 seconds of pre-infusion, then pour to 105g and stop. Wait until the water level in the coffee bed drops to half before pouring again. Slowly pour until reaching 225g. Avoid the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Flavor Description

Strong lemon and plum dry and wet aromas. When light-roasted, the sip has amazing aromas of floral notes, lemon, and others, as well as the sweet and sour juiciness of grapefruit green tea and citrus juice. When slightly deepening the roast, various flavors of honey and raspberry black plum emerge, while the aftertaste presents the pleasant sweet and sour taste of green tea.

This Kenya coffee comes from the Kabare Cooperative Society's Kongyu processing station in Kenya's Kirinyaga region, using the Kenyan double-washed processing method. It grows on the eastern slopes of the Kenya Mountains in Embu County at altitudes of 1550-1750 meters. The varieties are the classic Kenyan SL28 and SL34. Combined with the large day-night temperature differences and Kenya's red phosphatic soil, sweet and sour notes become the main flavor tone of this Kenya coffee.