Kenya AA Coffee Bean Pour-Over Ratio Parameters Sharing Light Roast Kenya Coffee Bean Flavor and Taste

FrontStreet Coffee - Kenya Coffee Pour-over Parameters and Flavor Profile Sharing

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Originally, coffee was cultivated on large plantations under British colonial rule, with harvested coffee beans shipped to London for sale. In 1933, the Coffee Ordinance was passed, establishing the Kenya Coffee Board and transferring coffee sales operations back to Kenya. In 1934, an auction system was established, which remains in use today. The following year, a draft grading system was formally developed to help improve coffee quality. In the early 1950s, shortly after the Mau Mau Uprising in Kenya, the government passed an agricultural act that enabled each family to increase farmland ownership, allowing them not only to be self-sufficient but also to grow cash crops for additional income. This act, also known as the "Swynnerton Plan," was named after a Department of Agriculture official.

Kenya｜Harvesting ripe coffee beans

This marked the beginning of the transfer of coffee production from British to Kenyan hands. The impact of small-scale farming was significant, with total income increasing from £5.2 million in 1955 to £14 million in 1964, with 55% of this growth attributed to coffee production.

Kenya gained independence in 1963 and now produces various types of extremely high-grade coffee. Kenya is quite advanced in coffee research and development, with many farmers possessing highly professional production knowledge. Kenya's coffee bidding system should help producers who value quality obtain higher prices. However, precisely because buyers who want to purchase quality coffee typically must pay relatively high prices, corruption within the auction system instead prevents farmers from receiving their deserved returns.

Washed Kenya - Asali

Features pine aroma, dark plum, lemon, and grapefruit acidity, with brown sugar sweetness; overall flavor is clean, with bright and lively fruit acidity.

Natural Kenya - Osiaya

Has fermented wine aroma, with flavors of black berries, citrus, cherry tomatoes, mango, and purple grapes, plus creamy aroma and brown sugar sweetness; overall flavor is richly layered with full sweetness.

After cupping, the editor felt these two beans would be quite suitable for making iced pour-over coffee, perfect for enjoying a cup on such hot summer days! So one pot of each was brewed, with parameters and techniques kept basically consistent!

Parameters: 18g of grounds, water temperature 90°C, medium-fine grind (BG 5M: 60% pass-through rate on China standard #20 sieve), coffee-to-water ratio 1:10 (not including ice cubes), add 100g of ice cubes to the serving pitcher.

Use approximately twice the weight of the grounds in water for blooming. Stop blooming and start pouring when the coffee bed changes from moist to dry, about 30 seconds. When pouring to 110g, pause and continue pouring to around 180g when the water level drops and is about to expose the coffee bed. Remove the filter cone when all water has filtered through.

Washed Kenya - Asali

Smells of light jackfruit aroma, floral notes, and pine fragrance. In the mouth, there are acidic notes of dark plum, lemon, citrus, and cherry tomatoes, with caramel aftertaste and a juicy sensation.

Natural Kenya - Osiaya

The aroma is rich jackfruit with light blackcurrant fragrance and fermented wine notes. In the mouth, there are flavors of grapes, cherry tomatoes, citrus, and lemon, with brown sugar sweetness; the fruit wine aftertaste is persistent with noticeable sweetness.

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