Kenya Coffee Knowledge | How Much Does Kenya Starbucks Reserve Coffee Cost and Flavor Description

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Are you familiar with Starbucks' Kenya coffee? This coffee originates from Kenya, Africa, and uses the double-washed processing method. Generally, these coffees are grown in regions at altitudes around 1,500 meters, roasted to a medium degree, and priced at approximately 85 yuan for 250g.

Coffee lovers tasting Kenyan coffee for the first time will undoubtedly be moved by its distinctive flavor profile. Its unique cherry tomato and plum acidity is quite exceptional, and the quality is absolutely superior. For instance, Starbucks also offers a Kenya coffee bean from Kenya. So what makes Kenya coffee special? In this article, FrontStreet Coffee will take you through a detailed exploration.

Starbucks Kenya Coffee Story

Everyone knows that Kenya is located in Africa, and the first impression that Africa often brings is the vast African savannas, where many elephants roam. Therefore, the packaging of Starbucks Kenya coffee features elephants, which are highly representative of Africa. At the same time, Starbucks' Kenya coffee has a long history, having been launched in 1971, and the elephant on the packaging has long become an iconic symbol of Kenyan coffee.

Therefore, many people also describe the flavor of Kenyan coffee beans using African elephants, because the characteristic of Kenyan coffee beans is their strong and full acidity, which is completely different from the citrus and lemon acidity of Ethiopian coffee. This is also one of the reasons why Kenyan coffee can share the title of African coffee representatives with Ethiopian Yirgacheffe coffee. Next, FrontStreet Coffee will share what factors make Kenyan coffee flavor so excellent!

Kenyan Coffee Growing Region Conditions

As FrontStreet Coffee has often mentioned in previous articles, the flavor profile of coffee beans mainly depends on their growing region conditions, coffee varieties, and processing methods. Among these, region and variety are the innate conditions that determine the flavor presentation of coffee beans, while processing methods are a means to enhance the coffee bean flavor. Therefore, FrontStreet Coffee will now explore the formation of Kenyan coffee flavor characteristics around these three aspects.

Kenya is located in eastern Africa, with the equator crossing through its central part and the East African Rift Valley running north to south. It borders Somalia to the east, Tanzania to the south, Uganda to the west, and Ethiopia and Sudan to the north, with the Indian Ocean to the southeast. The country is mostly plateau, with an average altitude of 1,500 meters. Mount Kirinyaga (Mount Kenya) in the central part reaches 5,199 meters, with snow on its summit, making it the second highest peak in Africa. The equator runs through Kenya, and the country lies within ten degrees north and south latitude. It 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.

According to FrontStreet Coffee's research, most Kenyan coffee grows in the fertile, loose, acidic volcanic red soil of the highlands north and east of Nairobi. This area has sufficient sunlight and good drainage, with altitudes between 1,400-2,000 meters. Due to the greater temperature difference between day and night at higher altitudes, Kenyan coffee has a longer maturation period than coffee from lower altitude regions, resulting in higher density and richer flavor.

As FrontStreet Coffee has described, you can see that the Kenyan coffee growing region is indeed very suitable for cultivating coffee beans. With such unique natural conditions, the coffee beans produced are naturally of high quality. Additionally, Kenya mainly produces Arabica coffee beans, which are considered one of the highest quality coffee varieties in the world. One characteristic of Arabica is that the higher the growing altitude, the richer the acidity, which is one of the reasons why Kenyan coffee beans have pleasant acidity.

Kenyan Coffee Varieties

In Kenya, common varieties include SL28, SL34, Batian, and Ruiru 11. These varieties were all developed by Kenya's own coffee laboratories, demonstrating the Kenyan government's emphasis on coffee cultivation. This is also why Kenyan coffee has different acidity characteristics compared to coffees from neighboring countries.

SL28

According to historical records, a senior coffee officer from Scott Laboratories (A.D. Trench) noticed a variety growing in the Modi region of Tanzania that seemed to have tolerance to drought, diseases, and pests. The seeds were collected and brought back to Scott Laboratories, where their drought resistance was confirmed.

Recent genetic tests have also confirmed that the SL28 variety belongs to the Bourbon genetic group, so SL28 coffee beans also appear similar to Bourbon varieties - round and full-bodied. FrontStreet Coffee has found that SL28 varieties exhibit complex and varied acidity with excellent sweetness.

SL34

SL34 was first selected from the Kabati Loresho estate as a "French Mission" (Bourbon variety). However, according to FrontStreet Coffee's research, current genetic testing of this variety has confirmed it has Typica genetic groups, and its plant characteristics are also similar to Typica. Therefore, it is believed that SL34 was selected from Typica. Because SL34 is close to the Typica variety, the coffee beans are elongated, oval-shaped, and appear flatter from the side.

Ruiru 11

Ruiru appeared after SL28 and SL34. According to FrontStreet Coffee's understanding, in the 1970s, the Ruiru station began experimenting with cultivating different CBD and rust-resistant varieties. The result was Ruiru 11, released in the 1980s. With high yield and both CBD and rust-resistant properties, this seemed to be the solution to all of Kenya's coffee production problems.

Batian

The Batian variety was launched by the Coffee Research Institute (CRI) on September 8, 2010, and is the latest variety offered by Kenya. It was developed based on lessons learned from Ruiru 11 through further experimentation. Genetically, it was essentially selected from backcrosses of SL28 and SL34, making it closer to SL28 than Ruiru 11. This eliminated the problematic Robusta variety elements, thereby improving cup quality.

Kenyan Coffee Processing Method - K72 Washed Processing

Additionally, Kenya has a unique approach to processing green coffee beans, using its own developed K72 washed processing method. The processing flow involves washing ripe coffee cherries, then removing the pulp, dry fermenting for 24 hours, washing, dry fermenting again for 24 hours, washing again, and dry fermenting once more for 24 hours. This cycle continues for 72 hours of strong fermentation. After washing, the beans are soaked in clean water tanks overnight, and drying work begins in the sun-drying field the next morning. Because the fermentation time lasts 72 hours, it's called K72.

Kenyan Coffee Bean Grading System

From FrontStreet Coffee's description above, coffee lovers can understand Kenya's emphasis on coffee. It is precisely this emphasis that makes Kenya pursue high coffee quality, so it has implemented a coffee bean grading system. For example, AA grade coffee beans have the highest quality. But although it's called "grading," does AA grade necessarily taste better than AB grade? So what standards does this grading system actually follow?

According to FrontStreet Coffee's understanding, Kenya's coffee bean grading standards are primarily based on size grading. The difference between AA and AB is only in size. As for taste, FrontStreet Coffee has concluded through cupping that both AA and AB grade Kenyan coffee beans are very delicious. Flavor differences between different growing regions may mainly come from factors such as region, altitude, and growing conditions. However, AA and AB grade Kenyan coffee are certainly the most quality-guaranteed coffees.

As described above, these grades are only distinctions in bean size. The most famous coffee processing method for Kenyan coffee beans is undoubtedly the K72 washed processing method, so Kenya's highest quality coffee beans are mainly washed. Washed processed coffee is generally divided into eight grades:

E: Elephant Bean, also called elephant ear beans, flat beans with particle size above 19 screen.

AA: Particle size 17 to 18 screen

AB: Particle size 15 to 16 screen, accounting for the majority of production

TT: Lighter beans blown out by air screeners from AA and AB grade beans

C: Smaller than AB/14 screen and below, too small to be classified as specialty grade due to size.

T: Lighter beans blown out by air screeners from C grade beans (14 screen and below), meaning both size and density are too small to be classified as specialty grade.

PB: Peaberry, meaning round beans, classified by shape rather than size, unrelated to flavor or weight, accounting for about 10% of total production

UG: Those that do not meet the above standards

There are also lower quality natural coffee bean grades that, due to poorer quality, do not undergo Kenyan-style washed processing and are generally supplied to the domestic Kenyan market. These beans are called M'buni. Additionally, FrontStreet Coffee wants to emphasize that this "green bean grading system" still in use today was issued by government units in 1938, even 40 years earlier than the birth of the "specialty coffee" concept. Therefore, Kenya now has new coffee bean grading standard concepts, but the size-based grading standard is still more common.

Below are Kenya's current new coffee grading standards:

According to FrontStreet Coffee's understanding, the Kenyan Coffee Research Institute and local industry commonly use a set of procedures developed by the Kenyan Coffee Research Institute to identify coffee quality: the Coffee Bean Quality Grading Procedure, which comprehensively grades coffee based on three aspects: green bean quality, roasted bean quality, and cupping quality.

Green bean quality: Judgment items are subdivided into green bean appearance size, green bean color, and defects.

Roasted bean quality: Subdivided into center crack condition, roasted bean condition, and defective beans.

Cupping quality: Scored based on acidity, body/texture, flavor, and negative defects.

Combining the scores from these three aspects, coffee beans are divided into grades 1 to 10, with grade 1 being the best and grade 10 being the worst.

As can be seen from the above, the difference between AA grade coffee beans and AB grade, PB grade coffee beans is only in size, but generally speaking, larger screen size coffee beans also have lower defect rates, so the flavor will naturally be cleaner, and naturally the price will be more expensive.

The above is the relevant information about Kenyan coffee beans compiled by FrontStreet Coffee. FrontStreet Coffee has also introduced an AA grade Frontsteet Kenya small tomato coffee bean and PB grade coffee beans. Small tomatoes can be ordered and purchased at Frontsteet stores and Frontsteet's Tmall flagship store. Now let's share them with everyone!

FrontStreet Coffee Kenya Small Tomato Coffee Beans

Country: Kenya
Region: Asali (Honey Processing Station)
Altitude: 1550-1750m
Varieties: SL28, SL34
Processing Method: 72-hour washed processing
Flavor: Snow pear, plum, brown sugar, cherry tomato, prune

FrontStreet Coffee Roasting Parameters Sharing

Kenya Assalia coffee beans: These beans are full and round. To fully express their bright, rich acidity, FrontStreet Coffee uses a light roast.

Yangjia 800N semi-direct fire, 480g bean input: Heat to 160°C and add beans, damper opened to 3, heat at 120. Return temperature point: 1'28". When temperature rises to 130°C, open damper to 4. Roast to 6'00", temperature 154.6°C, bean surface turns yellow, grassy smell completely disappears, dehydration complete. When ugly wrinkles and black spots appear on the bean surface, and toast aroma clearly turns to coffee aroma, this can be defined as the prelude to first crack. At this time, listen carefully for the sound of first crack. First crack starts at 9'28", damper unchanged, first crack development time 2'20", drop at 193.8°C.

FrontStreet Coffee Brewing Suggestions

Dripper: V60 or cake cup
Water temperature: 91-92°C
Coffee-to-water ratio: 1:15
Grind size: Fine grind (80% pass rate through Chinese standard #20 sieve)

Brewing method: Segmented extraction. Use 30g of water for 30-second bloom. When pouring water to 124g with small water flow in circular motion, segment. When water level drops and is about to expose the coffee bed, continue pouring to 228g and stop. When water level drops and is about to expose the coffee bed, remove the dripper (timing starts from bloom). Extraction time is 1'55".

Assalia Coffee Bean Flavor:

Wet aroma has ripe tomato and floral notes. The entrance reveals cherry tomato and plum flavors, with bright acidity, clean and rich mouthfeel. Prominent sweetness in the middle section with juice-like sensation. The aftertaste has berry aroma and brown sugar sweetness, with green tea fragrance.

Saxini Coffee Bean Flavor:

Smells floral. The entrance has cherry tomato, citrus, and nut acidity notes. The middle section has cream aroma and brown sugar sweetness. The aftertaste has cocoa and oolong tea sensations. Rich flavor layers with obvious floral notes.

The above are the flavor characteristics of these two coffee beans at FrontStreet Coffee. We hope this helps everyone gain a deeper understanding of Kenyan coffee knowledge, so you can avoid pitfalls when selecting coffee beans from different growing regions in the future.

Important Notice :

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Tel:020 38364473