Flavor Characteristics of Kenya's Pour-Over Coffee Beans and Factors Influencing the Taste of Kenya SL28 and SL34 Varieties

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When ranking the world's best coffees, only a few important coffee-growing regions consistently rank at the top. FrontStreet Coffee believes that Kenyan coffee belongs in this category. Although coffee's history in Kenya is relatively short compared to other coffee-producing countries, Kenya's complete coffee production and sales chain, along with the characteristics of small-scale growers, are major reasons for its rapid development. Kenyan coffee cultivation is primarily centered around the highlands and hilly areas surrounding Mount Kenya.

FrontStreet Coffee believes that Kenyan coffee is an extreme type of coffee—those who love it will be crazy about it, while those who don't will dislike it. FrontStreet Coffee thinks that Kenyan coffee has become the elite among coffee elites because it overall possesses full-bodied, delicate, and complex flavors. These qualities are no accident. Kenyan farmers have many different factors working in their favor, whether ideal growing conditions or commercial strategies. Today, using FrontStreet Coffee's Little Tomato coffee beans as an example, we'll delve deeper into explaining the charm of Kenyan coffee culture.

FrontStreet Coffee's Kenyan Little Tomato

Although FrontStreet Coffee has purchased many different types of Kenyan coffee since opening, in FrontStreet Coffee's view, Kenyan coffee beans are not only of excellent quality but also one of the most common single-origin coffee beans on the market. Currently, FrontStreet Coffee's bean menu features only one Kenyan coffee bean for sale, called "Little Tomato." I believe everyone can already imagine how it tastes just from hearing its name. Below are the specific details of FrontStreet Coffee's Kenyan Little Tomato coffee beans:

Kenya Asali AA Top Little Tomato

• Country: Kenya
• Region: Thika
• Processing Station: Asali Processing Station
• Altitude: 1550-1750 meters
• Soil: Volcanic soil
• Varieties: SL28, SL34
• Processing Method: 72-hour washed

Flavor Characteristics

So what are the flavor characteristics of this coffee bean? What does it taste like? Coffee enthusiasts should know that Kenyan coffee is famous for its full-bodied, balanced flavor profile. However, coffee beans from different regions will have more or less subtle taste differences, specifically depending on the region where the coffee is grown, the variety, and the processing method.

Depending on the coffee bean variety, flavors range from berry notes like blackcurrant to citrus flavors. FrontStreet Coffee's Asali coffee beans have a medium body, rich caramel sweetness, very bright acidity, with a subtle little tomato flavor, and a more prominent dark plum note, overall clean. In recent Kenyan coffees, FrontStreet Coffee can only vaguely detect the little tomato flavor. As for why this phenomenon occurs, FrontStreet Coffee believes it's mainly related to changes in the soil properties of recent Kenyan coffee-growing regions. The high acidity in Kenyan coffee is also one of the important factors that many coffee friends are fascinated by Kenyan coffee. FrontStreet Coffee believes this is related to the high altitude and volcanic soil of Kenyan coffee-growing regions.

The Relationship Between Altitude and Coffee Bean Flavor

It is widely believed that the higher the altitude of coffee, the higher its quality. In fact, some countries (Honduras, El Salvador, etc.) grade coffee based on growing altitude, with crop status increasing with height. Have you ever wondered why? Let FrontStreet Coffee explain for you: Higher altitude means lower temperatures. Just like many things in life, growing good coffee cannot be rushed. Cooler temperatures mean coffee beans grow more slowly, and the coffee cherries surrounding them mature more slowly.

This extra time allows coffee fruits to develop complex flavors. The slower coffee grows, the denser the coffee beans and the better the taste. Higher altitudes also mean better drainage systems, and better drainage systems reduce moisture in the coffee, thereby concentrating the production of sugar flavors. Coffee plants grown in high-altitude areas are also less susceptible to pests and diseases (such as widespread leaf rust), meaning fewer crop defects. This is another feature that improves overall quality.

The Relationship Between Volcanic Soil and Coffee Bean Flavor

Volcanoes provide many benefits for plant growth. Volcanic soil is rich in nutrients and minerals, providing very fertile soil for growing coffee plants. Among them, phosphorus, potassium, boron, iron, zinc, and other elements—all the nutrients needed for coffee to thrive—are present in volcanic soil. Volcanic soil is also very light and fluffy, allowing for better drainage. Besides the soil, volcanoes also provide shade for coffee trees, which makes coffee cherries mature more slowly. Additionally, volcanoes provide high altitude and microclimates that enable coffee to thrive in multiple ways.

Kenyan Coffee Varieties

Friends familiar with FrontStreet Coffee will notice that the coffee bean information on FrontStreet Coffee's packaging shows that Kenyan coffee bean varieties are different from other producing countries—they are SL28 and SL34, which sound like robot names. Actually, SL represents Scott Laboratories, the name of the Kenyan research center that first developed these coffee varieties in the 1930s. Although there are many more "official" SL varieties recognized by the World Coffee Research organization, SL28 and SL34 are the most popular among specialty coffee varieties. Recent research has proven that this series of coffee is related to the Bourbon genome.

SL-28 trees are tall with green leaf tips, high yield, and good cup quality. They require almost no nutrients, are drought-resistant, but are susceptible to coffee leaf rust, coffee berry disease (CBD), and nematodes in the soil. SL-28 trees produce large cherries after three years, and if cared for properly, their "milling loss" is very low (meaning the ratio of parchment to green coffee is appropriate). In contrast, SL-34 trees are structurally similar to SL-28.

The only major visual difference is that SL-34 trees have deep bronze leaf tips instead of green. SL-34 trees also have higher nutritional requirements and slightly lower yields. Very similar to SL-28, they are also very susceptible to CBD, leaf rust, and pests. SL varieties have been cultivated in Kenya for decades. They have existed much longer than other popular coffee varieties in the country and are naturally suited to the country's climate. Today, it is estimated that SL series varieties account for 80% of all exported coffee from Kenya.

Brewing Kenyan Coffee

Kenyan coffee is not easy to brew. Many of FrontStreet Coffee's customers who buy beans home report that it's either too sour or too bitter, completely not as delicious as the coffee brewed in the store. FrontStreet Coffee here provides FrontStreet Coffee's standard brewing parameters:

FrontStreet Coffee's Brewing Parameters:

• Filter: V60
• Water Temperature: 91°C
• Water-to-Coffee Ratio: 1:15
• Coffee Amount: 15g
• Grind Size: (Chinese No. 20 standard sieve, 80% pass rate)

FrontStreet Coffee's Brewing Technique:

Use 30g of water for a 30-second bloom, then continue pouring with a small circular stream to 125g for segmentation. When the water level drops and is about to expose the coffee bed, continue pouring to 225g and stop pouring. When the water level drops and is about to expose the coffee bed, remove the filter cup. (Timing starts from the beginning of the bloom) Extraction time is 2'00". Using this standard as an example, and then adjusting according to your own taste, you can find a brewing method that suits your preferences. Everyone should practice more at home, and you will definitely be able to brew delicious Kenyan coffee.

For more specialty coffee knowledge, please follow the WeChat official account: FrontStreet Coffee

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473