Are Kenyan Coffee Beans Expensive? What is the Best Coffee in Kenya?

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FrontStreet Coffee Introduction - Kenyan Coffee

Coffee-producing countries like Kenya are filled with confidence, not just because of the rich flavors of Kenyan coffee: intense aroma, distinct fruit acidity, especially because after harvest, all Kenyan coffee must be uniformly purchased by the government-established "Coffee Board of Kenya (CBK)," undergo cupping, and have its grades classified. Coffee grades are distinguished by "bean size," classified according to size, shape, and weight. There are seven grades: "PB," "AA," "AB," "C," "TT," "T," and "Buni." The highest grade coffee beans are AA grade (large beans retained on a 7.2mm screen), A grade (second-largest beans retained on a 6.8mm screen), B grade (medium beans retained on a 6.2mm screen), C grade (all small beans smaller than B grade), PB grade (oval-shaped beans), as well as TT and T grade beans that are too light and too small. A grade and B grade beans are mixed together for export, called AB grade.

Kenyan Coffee Growing Regions

The seven most famous Kenyan coffee growing regions are Thika, Kirinyaga, Mt. Kenya West, Nyeri, Kiambu, Ruiri, and Muranga.

Kirinyaga Region

The KIRINYAGA region is situated on the slopes of Mount Kenya, adjacent to Nyeri, known worldwide for coffee with intense flavors, rich layers, and solid mouthfeel. Together with Nyeri, they are recognized as Kenya's two best growing regions. Most producers in this area are small-scale coffee farmers who have joined cooperatives. The cooperatives play a unifying role, providing washing stations where coffee farmers send their coffee cherries for processing into green beans.

SL28 and SL34 Varieties

Regarding the origin of SL28 and SL34 varieties, in 1930, local Kenyan Scott Laboratories decided to improve the coffee industry by working with local Kenyan varieties. They hoped to cultivate varieties with high yields, disease and pest resistance, greater adaptability to climate changes, and the ability to adapt to local soil characteristics. Researchers paired traditional Kenyan native varieties such as Bourbon, Mocha, and Typica to cultivate the two future stars, SL28 and SL34. In terms of flavor, they possess fruit acidity that surpasses traditional Bourbon, with strong fruit notes of citrus, dark plum, and more.

Kenyan Washing Process (K72)

The Kenyan washing process uses a repeated cycle of fermentation and washing. The highest quality coffee cherries are selected on the harvest day for depulping and fermentation, with a fermentation time of 24 hours. After 24 hours, they are washed with clean river water. Then, they undergo another 24-hour fermentation with clean river water, followed by washing, repeating this cycle 3 times to reach 72 hours. Therefore, it's called the Kenyan 72-hour fermentation washing process, abbreviated as K72. This processing method allows coffee beans to ferment for extended periods at low temperatures, enabling the beans to have brighter, cleaner, yet fuller flavors!

Trading Methods

Model 1: Nairobi Coffee Exchange Auction

Since the establishment of the auction system in the 1930s, the vast majority of Kenyan coffee has been traded in this manner. Coffee auctions are held every Tuesday during the harvest season. It evolved from an "open outcry" auction system where each trader bids by pressing an electric trigger. Through this system, due to competition among agents, the prices of high-quality, highly sought-after coffee can skyrocket.

Model 2: Direct Trade

Direct trade allows farmers and buyers (such as roasters or importers) to discuss and agree on a price different from the auction before or during harvest. Some exporters also purchase coffee directly from relevant marketing agents or factories, using the previous week's auction prices for specific grades as reference prices for negotiation. Direct trade can enable farmers producing high-quality coffee to receive more income.

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