Introduction to Major Kenya Coffee Growing Regions - Flavor Profile of Kenya K72 Washed Process Coffee Beans

Kenyan Coffee

When it comes to coffee, FrontStreet Coffee believes that coffee enthusiasts are certainly familiar with Kenyan coffee, and industry professionals all consider Kenyan coffee to be one of their favorite products. This is because Kenyan coffee contains every sensation that coffee lovers seek from a good cup of coffee. It features a balanced and pleasant acidity along with excellent fruity flavors. Its taste is quite distinctive, with hardly any similar coffee.

FrontStreet Coffee believes that the characteristic of Kenyan coffee is its distinct fruit aroma. Try to find this flavor in the coffee and pay attention to how it feels in your mouth. Among them, the common fruit aroma is citrus. Kenyan coffee has a multi-layered taste and juice-like acidity, with perfect grapefruit and wine flavors, and a moderate body.

Most Kenyan coffee grows at altitudes between 1500-2100 meters, with two harvests per year. According to FrontStreet Coffee, to ensure only ripe berries are picked, workers must patrol the fields about 7 times. Kenyan coffee is grown by small farmers who, after harvesting, first send the fresh coffee beans to cooperative washing stations. The washing stations then send the washed and dried coffee in "parchment coffee" form (coffee beans covered with endocarp) to cooperatives. ("Parchment coffee" is the final state of coffee beans before peeling). All coffee is collected together, and growers receive an average price based on their actual quality. FrontStreet Coffee believes this trading method generally works well and is fair to both growers and consumers.

The main coffee varieties in Kenya include SL28, SL34, Batian, and Ruiru 11.

At this point, FrontStreet Coffee believes that entry-level coffee enthusiasts have heard of coffee varieties such as Catuai, Catimor, Typica, and Bourbon, but what are SL28 and SL34? How do they differ from common coffee varieties? FrontStreet Coffee is here to educate all coffee enthusiasts!

SL actually represents Scott Labs (Scott Laboratories). In the 1930s, Scott Laboratories was commissioned by the Kenyan government to conduct research on coffee breeding and classification, attempting to find varieties that could adapt to Kenya's terroir, be suitable for large-scale cultivation, and possess commercial value. SL-28 and SL-34 are two of the many research results. The organization was active from the 1930s to the 1960s but no longer exists.

The SL series was researched and selected based on Yemen Mocha ancient varieties and Bourbon from Réunion Island. They now constitute the majority of Kenya's coffee production. Relatively speaking, SL-28 has gained a higher reputation, while SL-34 has higher yields and is grown at slightly lower altitudes. According to botanists at the SL Laboratory, SL28 and SL34 are genetic variants. Among them, SL28 has mixed heritage from Mocha and Yemen Typica. The original goal of cultivating SL28 was to produce large quantities of coffee beans that combined high quality with resistance to diseases and pests.

Although the yield of SL28 later turned out to be not as large as expected, due to its copper-colored leaves and broad bean-shaped beans with wonderful sweetness, balance, and complex changing flavors, as well as significant citrus and black plum characteristics, it has been preserved to this day. SL34 has similar flavors to SL28, but in addition to the complex and changing acidity and wonderful sweet finish, its mouthfeel is heavier, richer, and cleaner than SL28. SL34 has Bourbon and more Typica heritage. The bean appearance is similar to SL28, but it is more resilient, for example, able to adapt to sudden heavy rains.

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

Batian, on the other hand, is a variety launched by the Coffee Research Institute (CRI) on September 8, 2010, and is also the latest variety offered by Kenya. It is a further experiment based on lessons learned from Ruiru11. Genetically, it is essentially selected from crosses of SL28 and SL34, and is closer to SL28 than Ruiru 11. This thus eliminates the problematic Robusta element, thereby improving cupping quality. This means that Kenya's Ruiru 11 and Batian coffee beans produce more annually than SL28 and SL34. Their coffee bushes can produce up to 40 kilograms of coffee per year, and these higher-yielding Kenyan plants are also more disease-resistant.

K72 Washed Processing Method

According to FrontStreet Coffee, Kenyan washed processing uses a cyclic repeat method of washing after fermentation. On the day of harvest, the highest quality coffee cherries are selected for depulping and fermentation, with a fermentation time of 12-24 hours. After 24 hours, they are washed again with clean river water. Then, they undergo another fermentation with clean river water for 24-48 hours, followed by washing again, repeating this cycle twice to reach 72 hours. Therefore, it's called the Kenyan 72-hour fermentation washed processing method, abbreviated as K72. This processing method allows coffee beans to ferment for a long time at low temperatures, giving the beans a brighter, cleaner, yet fuller flavor!

Of course, the high quality of Kenyan coffee is also inseparable from high-quality coffee cherries, which are also graded. They are classified based on coffee bean size and cupping results. According to the size, shape, and hardness of coffee beans, from highest to lowest are: AA, AB, PB, C, E, TT, T. For AA and AB grade green coffee beans, special grading based on cupping results has been added (not officially recognized by the Kenyan government, established by exporters), from highest to lowest: TOP, PLUS (+), FAQ. Besides the most common AA and AB grades domestically, coffee enthusiasts often see grades like "AA+" and "AA++," which have larger grain sizes but actually all belong to the AA category.

Kenyan Coffee Growing Regions

According to FrontStreet Coffee, Kenya's coffee growing regions are most famous for six major regions: Thika, Kirinyaga, Mt. Kenya West, Nyeri, Kiambu, and Muranga.

Kiambu Region

The KIAMBU region in the central area is located in Kenya's central coffee-growing region. This area is a traditional tea-growing area but has the highest altitude coffee-growing areas within the region. This region is named after Nakuru town. Coffee production in this area is relatively small, with a model of estates and small farmers. Coffee has two harvest seasons. FrontStreet Coffee believes that the flavor of this region is also the bright acidity and rich body that most people love.

Altitude: 1850~2200 meters

Varieties: SL-28, SL-34, Ruiru 11, Batian

Thika Region

Thika is a small town near Nairobi, the capital of Kenya. There are many coffee fields around Nairobi, and Thika is an industrial town surrounded by agriculture and waterfalls. The Thika area has about 2000 farmers. Through cupping, FrontStreet Coffee has determined that this region's coffee has bright fruit acidity, thick berry juice sensation, and honey-like sweetness.

Altitude: 1550~1750 meters

Varieties: SL-28, SL-34

Kirinyaga Region

The Kirinyaga region is situated on the slopes of Mount Kenya, adjacent to the Nyeri region, and is famous worldwide for coffee with strong flavors, rich layers, and solid mouthfeel. Together with the Nyeri region, it is recognized as one of Kenya's two best current regions.

Most producers in this area are small-scale coffee farmers who have joined cooperatives. The cooperatives play an integrating role, providing washing stations where coffee farmers send their coffee fruits for processing. Altitude: 1300 to 1900 meters, Harvest period: October to December (main season), June to August (secondary season). Through cupping, FrontStreet Coffee has determined that this region primarily features berry flavors, moderate sweetness, honey, and cream.

Altitude: 1300~1900 meters

Varieties: SL-28, SL-34, Ruiru 11, Batian

Nyeri Region

Nyeri is located in the high mountainous area near Mount Kenya and is an important specialty coffee region in Kenya, with an average altitude exceeding 1500 meters. Many of Kenya's excellent coffees are produced in this area. Nyeri has sufficient altitude and is located east of the Aberdare Mountains, also on the promontory between Mount Kenya and Ben Mountain. Due to its high terrain and fertile soil, Nyeri has become a key town in central Kenya's coffee industry, with relatively well-developed coffee-related facilities. The region's high-altitude Kenyan coffee beans are renowned, and the quality level is quite high. Through cupping, FrontStreet Coffee has determined that coffee beans produced in this region have dark berry flavors, bright and sweet black plum, and delicate aftertaste.

Altitude: 1200~2300 meters

Varieties: SL-28, SL-34, Ruiru 11, Batian

Mt. Kenya West Region

The Mt. Kenya West region includes Kisii and the Bungoma area of Mount Elgon. Among them, Kisii is located in southwestern Kenya, not far from Lake Victoria, and is a relatively small producing area where most coffee beans come from a joint cooperative composed of free small producers. The coffee flavor in this region is quite different from the central region. According to FrontStreet Coffee's cupping evaluation, this region has roasted nuts and soft fruit acidity, widely favored by buyers who do not like bright acidity.

Altitude: 1450~1800 meters

Varieties: SL-28, SL-34

Muranga Region

The Muranga region belongs to the Central Province and has about 100,000 coffee farmers. This inland region was one of the first settlements chosen by missionaries because the Portuguese prohibited them from living in coastal areas. It is another region that benefits from volcanic soil, with more small coffee farmers than estates. According to FrontStreet Coffee's cupping evaluation, coffee from this region has bright acidity and thick juice texture.

Altitude: 1350~1950 meters

Varieties: SL-28, SL-34, Ruiru 11, Batian

Currently, FrontStreet Coffee has two coffees from Thika and Kiambu regions. Let me recommend them to all coffee enthusiasts!

FrontStreet Coffee: Kenya Sasioni Estate PB Coffee Beans

Country: Kenya

Region: Sasioni Estate

Altitude: 1680m

Varieties: SL28, SL24, Ruiru

Processing: 72-hour washed processing

Flavor: Tomato, fruit, berries

Sasioni Estate is located in the KIAMBU area around Mount Kenya, at an altitude of about 1800 meters. The scenery here is beautiful, the climate is pleasant, there is ample sunlight, and the soil conditions are superior - it's fertile acidic red soil with loose texture, deep soil layers, good drainage, and pH values between 5.5-6.5. According to FrontStreet Coffee, Sasioni Limited was originally established in 1952 and was one of the first coffee and tea companies established after Kenya's independence. It has obtained multiple certifications including UTZ, Rainforest Alliance, and Kenya Bureau of Standards Diamond mark.

FrontStreet Coffee also believes that good quality Kenyan coffee has bright fruit acidity and emits intoxicating fruity sweetness. The sweet and sour amplitude is large, the aftertaste is refreshing and sweet, with hints of blackcurrant.

FrontStreet Coffee: Kenya Asalia Coffee Beans

Country: Kenya

Region: Asali (Honey Processing Station)

Altitude: 1550-1750m

Varieties: SL28, SL34

Processing: 72-hour washed processing

Flavor: Snow pear, black plum, brown sugar, cherry tomato, plum

This honey-processed Kenyan from FrontStreet Coffee has dark berry tones and rich fruit flavors, with a taste closer to the general impression of Kenya. This Asalia is the SL-28 and SL-34 varieties mentioned above, and the Bourbon variants (SL-28) and (SL-34) have always been consistent winners in expert cuppings at the Nairobi auction.

The above are all the Kenyan coffee varieties currently available at FrontStreet Coffee. We believe that all coffee enthusiasts now have a certain understanding of Kenyan coffee.

For professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style)

For more specialty coffee beans, please add the personal WeChat of FrontStreet Coffee, WeChat ID: qjcoffeex

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473