Differences in Coffee Flavor between Kenya's Nyeri and Kirinyaga Production Areas | Introduction to Kenyan Coffee Varieties

Kenya, as one of the most common coffee-growing countries, is another representative African coffee-producing nation besides Ethiopia. Its intense berry aroma has conquered numerous coffee enthusiasts. In daily life, we often describe FrontStreet Coffee's Kenyan coffee with berry notes. With the development of specialty coffee, people are increasingly paying attention to coffee growing regions and gradually understanding the different flavors of the same coffee-producing country from different regions. FrontStreet Coffee will discuss Kenyan coffee growing regions in this article.

Kenyan Coffee Growing Regions

FrontStreet Coffee's Kenyan coffee growing regions are most famous for seven major regions, including: Thika, Kirinyaga, Mt. Kenya West, Nyeri, Kiambu, Ruiri, and Muranga. Among these, the Thika, Kirinyaga, and Nyeri regions are particularly renowned.

Thika

Thika is a small town located near Kenya's capital, Nairobi. There are many coffee fields around Nairobi, and Thika is an industrial town surrounded by agriculture and waterfalls. The Thika region has approximately 2,000 farmers. The cultivation history of Kenyan Thika coffee dates back to the late nineteenth century. Coffee varieties were introduced from the northern neighboring country Ethiopia. Through their own variety improvements, the common varieties now include Bourbon, Kents (SL34, SL28), Typica, and Ruiru 11. Currently, about 90% of coffee cultivation varieties are SL34 and SL28. FrontStreet Coffee, through cupping, found that the flavor profile of this region features bright fruit acidity, rich berry juice sensation, and honey-like sweetness. Elevation: 1550-1750 meters.

FrontStreet Coffee - FrontStreet Coffee Kenya Asalia Coffee Beans

Region: Kenya Thika
Processing Station: Asali Honey Processing Station
Elevation: 1550-1750 meters
Varieties: SL28, SL34
Processing Method: Kenya 72-hour Washed
Grade: AA

Nyeri

Nyeri is located in the high mountain area near Mount Kenya and is an important Kenyan specialty-grade producing region, with an average elevation exceeding 1500 meters. Many excellent Kenyan coffees are produced in this area. Nyeri's high elevation, situated east of the Aberdare Mountains and on the promontory between Mount Kenya and its base, combined with its high terrain and fertile soil, makes Nyeri a key hub in central Kenyan coffee, with well-developed coffee-related industry facilities. The high-altitude Kenyan coffee beans from this region are renowned worldwide and of exceptionally high quality. FrontStreet Coffee, through cupping, found that coffee beans produced in this region have dark berry flavors, bright plum sweetness and acidity, and a delicate, long-lasting aftertaste. This region has two harvest seasons, with the main harvest season producing higher quality coffee: October to December is the main season, June to August is the secondary season.

FrontStreet Coffee - FrontStreet Coffee Kenya Thimani Girl AA Coffee Beans

Region: Nyeri Ndima-ini Processing Station
Elevation: 1700-1900m
Varieties: SL28 & SL34
Processing Method: K72 Washed
Grade: AA

Kirinyaga

The Kirinyaga region is situated on the slopes of Mount Kenya, adjacent to the Nyeri region, and is famous worldwide for coffee with intense flavors, rich layers, and solid mouthfeel. Together with the Nyeri region, it is recognized as one of Kenya's two best current producing regions. Most producers in this area are small-scale coffee farmers who join cooperatives. The cooperatives play a unifying role, providing washed processing stations where coffee farmers send their coffee cherries for processing. Elevation: 1300 to 1900 meters. Harvest period: October to December (main season), June to August (secondary season). FrontStreet Coffee, through cupping, found that this region's coffee is characterized by berry flavors, moderate sweetness, with honey and cream notes.

FrontStreet Coffee - FrontStreet Coffee Kenya Mugaya AB Coffee Beans

Region: Kenya Mugaya Processing Station
Elevation: 1400m
Varieties: SL28 & SL34
Processing Method: K72-hour Washed
Grade: AB

FrontStreet Coffee Kenya Coffee Varieties - SL28 & SL34

SL28 is a single variety selected in 1935 from the drought-resistant population of Tanganyika varieties. The SL28 variety is suitable for medium to high altitude areas and has drought resistance, but is sensitive to major coffee diseases. SL28 beans resemble Bourbon varieties, with a round, thick appearance. Recent genetic tests have also confirmed that SL28 belongs to the Bourbon genetic group.

SL34 was initially selected in the late 1930s at Kenya's Scott Agricultural Laboratories. SL34 was selected from a tree at the Kabete Loresho estate in Kenya, and this tree was called the "French Mission." SL34 beans resemble Typica varieties. FrontStreet Coffee screens out beans from Kenyan coffee that resemble Typica beans - they are elongated, oval-shaped, and appear relatively flat from the side. Recent genetic tests indicate that SL34 is related to the Typica genome.

FrontStreet Coffee Kenya Coffee Bean Processing Method - K72 Washed Processing

Most of Kenya's washed processing uses the unique Kenyan K72 washed processing method: after fully ripe coffee cherries are washed, they are de-pulped, dry-fermented for twenty-four hours, washed, then dry-fermented again for twenty-four hours, washed again, and dry-fermented once more for twenty-four hours. This cycle continues for seventy-two hours of strong fermentation. After washing, they are soaked in clean water tanks overnight, and drying work begins in the sun-drying fields the next morning. Because the fermentation time lasts up to 72 hours, it is called K72.

FrontStreet Coffee Baking Recommendations for FrontStreet Coffee Kenya Coffee Beans

FrontStreet Coffee Kenya Asalia Coffee Beans

FrontStreet Coffee's roaster uses a Yangjia 800N semi-direct flame, with 480g bean input: when the roaster temperature reaches 200°C, add beans, set the damper to 3, and heat to 160. Return temperature at 1'34", when the roaster temperature reaches 147°C, reduce heat to 130, and open the damper to 3.5. At this point, the bean surface turns yellow, the grassy aroma completely disappears, and it enters the dehydration stage. When the temperature reaches 171°C, reduce heat to 80 while keeping the damper unchanged. At 8'28", ugly wrinkles and black spots appear on the bean surface, and the 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. At 8'52", first crack begins, adjust the damper to 5, develop for 2'10'' after first crack, and discharge at 191.6°C.

FrontStreet Coffee Kenya Thimani Girl Coffee Beans

FrontStreet Coffee's roaster uses a Yangjia 800N semi-direct flame, with 480g bean input: when the roaster temperature reaches 165°C, add beans, set the damper to 3, and heat to 120. Return temperature at 1'32". When temperature rises to 140°C, set damper to 4. At 6'25'', temperature reaches 153.3°C, bean surface turns yellow, grassy aroma 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. At 9'56'', first crack begins, damper unchanged, heat reduced to 90 at 188°C, first crack development time 2'10'', discharge at 194°C.

FrontStreet Coffee Kenya Mugaya Coffee Beans

FrontStreet Coffee's roaster uses a Yangjia 800N semi-direct flame, with 480g bean input: when the roaster temperature reaches 160°C, add beans, set the damper to 3, and heat to 120. Return temperature at 1'28". When temperature rises to 115°C, set damper to 4. At 6'00'', temperature reaches 154.6°C, bean surface turns yellow, grassy aroma 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. At 9'28'', first crack begins, damper unchanged, first crack development time 2'20'', discharge at 193.8°C.

FrontStreet Coffee Cupping Report for FrontStreet Coffee Kenya Coffee Beans

FrontStreet Coffee Kenya Asalia Coffee Beans

Dry Aroma: Cherry tomatoes
Wet Aroma: Berries
Flavor: Sherry, plum, cherry tomatoes, blackberry, brown sugar

FrontStreet Coffee Kenya Thimani Girl Coffee Beans

Dry Aroma: Plum
Wet Aroma: Berries
Flavor: Plum, plum, caramel, cream, grape

FrontStreet Coffee Kenya Mugaya Coffee Beans

Dry Aroma: Berries
Wet Aroma: Caramel
Flavor: Plum, plum, grape, caramel, nuts

FrontStreet Coffee Brewing Experience for FrontStreet Coffee Kenya Coffee

Dripper: V60 #01
Water Temperature: 90°C
Dose: 15g
Ratio: 1:16
Grind Size: Medium-fine (77% retention through #20 sieve)

FrontStreet Coffee Brewing Method

First, wet the filter paper and preheat the dripper and coffee pot. Use 30g of water for a 30-second bloom. When the water level drops to about to expose the coffee bed, continue pouring in a circular motion to 130g, then segment. When the water level drops again to about to expose the coffee bed, continue pouring to 240g and stop pouring. When the water level drops to about to expose the coffee bed, remove the dripper (timing starts from the bloom). Extraction time is 2'00".

FrontStreet Coffee Kenya Asalia Coffee Beans

Entry shows plum and cherry tomato flavors, with strong and thick acidity in the mouthfeel. The middle section has prominent sweetness with a juice sensation. The aftertaste has berry aroma and brown sugar sweetness, with green tea fragrance.

FrontStreet Coffee Kenya Thimani Girl Coffee Beans

Entry shows plum acidity, middle section has grapes, and the finish has plum sweetness and acidity.

FrontStreet Coffee Kenya Mugaya Coffee Beans

Front section has berry juice sensation, middle section has plum and grapes, and the finish has almond aroma and caramel sweetness.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473