Introduction to Kenyan Coffee Bean Origins and Pour-Over Brewing Guide

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FrontStreet Coffee - Kenya Coffee Growing Regions and Pour-Over Brewing Guide

Coffee enthusiasts who love single-origin coffee have great confidence in coffee-producing countries like Kenya. This is not only because Kenya coffee offers rich flavors—intense aroma and distinct fruit acidity—but also because after harvesting, all Kenya coffee must be uniformly purchased by the government-established "Coffee Board of Kenya (CBK)," undergo cupping, and be classified by grade. Coffee grades are distinguished by "bean size," classified according to size, shape, and weight into seven levels: "PB," "AA," "AB," "C," "TT," "T," and "Buni." The highest grade coffee beans are AA grade (large beans retained on 7.2mm sieve), A grade (second-largest beans retained on 6.8mm sieve), B grade (medium beans retained on 6.2mm sieve), 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 or too small. A and B grade beans are mixed together for export, known as AB grade.

Kenya's coffee growing regions are most famous for seven major areas: Thika, Kirinyaga, Mt. Kenya West, Nyeri, Kiambu, Ruiri, and Muranga.

The KIRINYAGA region is situated on the slopes of Mount Kenya, adjacent to Nyeri, and is renowned worldwide for coffee with intense flavors, rich layers, and solid mouthfeel. It is recognized along with Nyeri as Kenya's two most excellent growing regions. Producers in this area are mostly small-scale coffee farmers who join cooperatives. The cooperatives play a unifying role, providing washing stations where coffee farmers send their coffee cherries for processing into green beans.

Kenya Karogoto AA

Country: Kenya

Region: Nyeri

Processing Station: Karogoto

Altitude: 1,800 meters

Varieties: SL28, SL34

Cooperative: Tekangu FCS

Producers: Small farmers from cooperative members

Let's brew each one using pour-over to see what flavor differences they have.

Dripper: V60

Grind Size: BG 5R (China standard #20 sieve pass rate 58%)

Water Temperature: 90°C

Coffee-to-Water Ratio: 1:15

Brewing Method: 30g water for bloom, bloom time 30s. First pour with small water flow to 120g, slow circular pouring. Second pour with slightly larger water flow to 225ml. 30-120-75, total extraction time about 2 minutes.

Kenya Karogoto

Entry is fresh and clean with cherry tomato, berry, and plum acidity. As the temperature drops, the acidity carries tea notes and caramel aroma.

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