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FrontStreet Coffee's Kenya Blackberry Muse Introduction

Although starting late, Kenya's unique altitude, geology, latitude, processing methods, and varieties have established its heavyweight position in the specialty coffee industry.

High altitude, low latitude, and fertile soil are fundamental guarantees for producing good coffee, and Kenya is exactly such a place. The equator crosses through the central part, while the East African Rift Valley runs north-south. Kenya is located precisely in the tropical zone between 10 degrees north and south latitude, with two rainy seasons and two harvests each year. Kenyan coffee is mainly grown on fertile volcanic land at altitudes between 1,600 and 2,100 meters. The soil is rich in phosphorus, giving Kenyan coffee its unique acidity and sweetness. Additionally, Kenya's unique Bourbon varieties SL28 and SL34 offer delicate and elegant flavor profiles with excellent body. Finally, Kenya utilizes its abundant water resources to create an original double fermentation washed processing method. The entire washing process takes at least 48 hours and even up to 72 hours, which is an important reason for the clean and clear taste of Kenyan coffee.

Washed Processing

Harvested coffee beans must immediately enter processing procedures; otherwise, they will start to ferment, causing the coffee beans to develop off-flavors. There are two processing methods: "natural processing" and "washed processing," which create different flavor profiles. Natural processed beans have complete natural mellow flavors, gentle aromas, and more mucilage; washed processing offers good mellow flavors, high aromatic intensity, and lively acidity.

Mellow flavor is an important characteristic of espresso, producing a rich, wine-like aromatic quality and a smooth sensation. Espresso enthusiasts can increase the proportion of natural processed beans; washed processed beans are as clear as wind chimes, with fewer off-flavors. Additionally, washed beans have good acidity, which is the main source of sweetness in espresso.

Kenya Blackberry Muse

The Kenya Blackberry Muse batch is produced in NYERI. NYERI: Located in central Kenya, Nyeri is home to the extinct Mount Kenya volcano. The red soil in this region nurtures Kenya's best coffee; agriculture is extremely important here, with coffee being the main crop. Cooperatives formed by small farmers are more common than large estates. This region has two harvests, but coffee from the main season usually has higher quality. This production area is famous for its substantial acidity reminiscent of blackberries, as well as its floral and fruit aromas.

The Kenya Blackberry Muse batch consists of specially selected coffee cherries with extremely high maturity, picked by coffee farm workers and sent to washing stations on the same day for processing. Before pulping, an additional manual sorting process is added to screen out unripe coffee cherries. After pulping, the coffee beans undergo 72 hours of soaking and fermentation, then are naturally dried on raised drying beds. All water used for coffee processing comes from the clean water source of the Langdu River.

Flavor: Woody, blueberry, smoked plum, sugarcane, cherry tomato.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473