What Roast Level is Best for Kenyan Coffee Beans - Flavor Differences Between Light and Dark Roast

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Kenya is also one of the most distinctive African coffee growing regions, with flavors featuring pleasant cherry tomato and plum acidity, unlike the citrus and lemon acidity of neighboring Ethiopia. This has earned it a place in the specialty coffee market. What conditions make Kenyan coffee beans so distinctive in flavor? In this article, FrontStreet Coffee will explain the factors that contribute to the formation of Kenyan coffee bean flavors.

Kenyan Coffee Growing Region Conditions

After all, coffee beans are agricultural products, so their flavor characteristics must be closely related to their growing conditions, such as soil, climate, altitude, and other factors that determine the flavor direction of a coffee bean. Kenya is located in eastern Africa, with the equator crossing through the center 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 region reaches 5,199 meters, with snow on its summit, making it the second highest peak in Africa.

The equator passes through the center of Kenya, and the country is located within ten degrees north and south latitude. It belongs to the tropical growing region, with two rainy seasons each year, allowing for two harvests: 60% concentrated from October to December, and the remaining 40% from June to August. Coffee is mainly grown in the volcanic areas at altitudes of 1,600-2,100 meters around Nairobi to the Kenyan mountain region. This altitude is suitable for coffee beans to develop flavor, as the mountain temperatures are lower, growth is slower, and the aromatic components of the coffee beans are fully developed, with more prominent fruit acidity and harder texture. This crescent-shaped fertile soil coffee zone is the main production area for Kenyan specialty beans.

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

Kenyan Coffee Bean Varieties

In addition, the excellent acidity of Kenyan coffee beans is inseparable from the coffee bean varieties developed in the country. After all, the formation of coffee bean flavor mainly comes from the growing region, variety, and processing method. Next, FrontStreet Coffee will introduce Kenya's unique coffee varieties and processing methods.

According to FrontStreet Coffee's understanding, common Kenyan coffee bean varieties include SL28, SL34, Batian, and Ruiru 11. All four of these coffee bean varieties were developed by the Kenyan Coffee Research Foundation, so this can be said to be one of the characteristics of Kenyan coffee.

SL28

According to historical records, a senior coffee officer from the Scott Laboratory (A.D. Trench) noticed a variety growing in the Modi region of Tanzania that seemed to have tolerance to drought, diseases, and pests. Seeds were collected and brought back to the Scott Laboratory, where its 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 the Bourbon variety's round and robust shape. Through FrontStreet Coffee's experience with the SL28 variety, its flavor is characterized by complex and varied acidity and excellent sweetness.

SL34

SL34 was first selected from the "French Mission" (Bourbon variety) in the Kabati Loresho estate. However, according to FrontStreet Coffee's research, genetic testing of this coffee bean variety has now confirmed the presence of 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 relatively flat from the side.

Ruiru 11

Ruiru appeared after SL28 and SL34. According to FrontStreet Coffee's understanding, in the 1970s, the Ruiru station began to experiment with cultivating different CBD and rust-resistant varieties. The result was Ruiru 11, released in the 1980s. High yield and having CBD and rust resistance 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 further experimentation based on lessons learned from Ruiru 11. Genetically, it was essentially selected from backcrosses of SL28 and SL34, making it closer to SL28 than Ruiru 11. This eliminated the problematic Robusta coffee bean elements, thereby improving cup quality.

The above is the information about Kenyan coffee varieties compiled by FrontStreet Coffee. From this, everyone can see that Kenyan coffee varieties are the major contributors to the formation of Kenyan coffee bean flavors. Because if other varieties of coffee trees were planted in Kenya, it's very likely that the resulting coffee beans would not have the characteristics of plum and cherry tomato acidity. For example, the Panama Esmeralda Geisha coffee in FrontStreet Coffee's store has a flavor different from the original flavor of the entire Panama coffee growing region, because the Geisha variety of coffee beans carries pleasant floral and fruity aromas.

Kenyan Coffee Processing Method

Secondly, FrontStreet Coffee believes that Kenya's unique processing method also amplifies the plum and cherry tomato flavors of Kenyan coffee beans, further enhancing the flavor of Kenya's unique coffee bean varieties. This processing method is the K72 double-washed processing method.

K72 washed processing method flow: After fully ripe coffee cherries are washed, they are pulped, dry-fermented for 24 hours, washed, dry-fermented again for 24 hours, washed, and dry-fermented again for 24 hours, repeating this cycle to achieve 72 hours of strong fermentation. After washing, they are soaked in clean water tanks overnight, and drying work begins in the sun-drying field the next morning. Because the fermentation time lasts up to 72 hours, it is called K72.

What is the Roasting Level for Kenyan Coffee Beans?

In addition, the roasting level also affects the flavor and taste of coffee beans. This is because only after roasting can the flavors inside green coffee beans be stimulated. Different roasting levels will present different flavors in coffee beans.

Therefore, roasting is to maximize the potential of coffee flavors, but poor roasting can destroy green coffee beans. Thus, FrontStreet Coffee can even say that roasting plays the finishing touch role for green coffee beans. So what level of roasting is suitable for Kenyan coffee beans?

First, coffee enthusiasts who understand roasting levels all know that coffee bean roasting levels are mainly divided into light, medium, and dark, mainly distinguished by the color of the coffee beans after roasting. Generally, the darker the color, the more mellow the flavor of the coffee beans will be. Conversely, the lighter the color will present the rich acidity in the coffee beans. The flavor characteristic of Kenyan coffee beans is pleasant and bright acidity. To highlight its acidity, FrontStreet Coffee's baristas will use light roasting to process it.

Next, FrontStreet Coffee will introduce the flavor characteristics and roasting curve of Kenyan Asalia coffee beans to everyone.

FrontStreet Coffee Kenyan Asalia 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, plum

"FrontStreet Coffee Roasting Parameters Sharing"

Kenyan Asalia coffee beans: This bean has a full and round body. As FrontStreet Coffee mentioned above, in order to fully express its bright and mellow acidity, FrontStreet Coffee uses a light roasting level.

Yangjia 800N semi-direct fire, bean input amount 480g: Heat the roaster to 160°C, air damper set to 3, heat power 120. Return temperature point: 1'28". Temperature rises to 130°C, air damper set 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 the toast smell clearly changes to coffee aroma, it can be defined as the prelude to first crack. At this time, listen carefully for the sound of first crack. At 9'28" first crack begins, air damper unchanged, first crack development time 2'20", discharge at 193.8°C.

FrontStreet Coffee Brewing Suggestions

Dripper: V60 or cake cup

Water Temperature: 90-91°C

Coffee-to-Water Ratio: 1:15

Grind Size: Fine grind (80% pass-through rate on China standard #20 sieve)

Brewing Method: Segmental extraction.

Use 30g of water for 30-second bloom, then continue pouring water in a circular motion to 124g for segmentation. When the water level drops and is about to expose the coffee bed, continue pouring water to 228g and stop pouring. When the water level drops and is about to expose the coffee bed, remove the dripper (timing starts from the bloom). Extraction time is 1'55".

Asalia Coffee Bean Flavor: Wet aroma has ripe tomato and floral notes. The entry shows cherry tomato and plum flavors, with bright acidity, clean and rich texture, prominent sweetness in the middle section with a juicy feeling, and a finish with berry aroma and brown sugar sweetness, along with green tea fragrance.

For more specialty coffee beans, please add FrontStreet Coffee's private WeChat: kaixinguoguo0925

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473