Which Roast Level is Best for Kenya Coffee Beans? Introduction to Medium Roast Flavor Profile

FrontStreet Coffee Kenya AA Asali Coffee Roasting Introduction

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Kenya coffee is mostly grown on the slopes near Mount Kenya, at altitudes ranging from 1500 to 2100 meters. This altitude is ideal for developing coffee bean flavors. Due to the lower temperatures in mountainous areas, growth is slower, allowing the aromatic components of coffee beans to fully develop, resulting in more pronounced fruit acidity and harder texture. Kenya coffee is of the Arabica species, primarily processed using the washed method, with common varieties including Bourbon, Typica, Kents, and Riuri 11.

Among these, the direct descendants of Bourbon - SL28 and SL34 - are the main varieties of Kenyan specialty coffee. Both varieties were cultivated by Kenya's Scott Laboratories. These two varieties have adapted to Kenya's high-phosphorus soil, thus developing captivating berry acidity and sweetness! Kenyan coffee trees can bloom twice a year. Most coffee trees bloom in March and April after the long rainy season, with the harvest season lasting from October to the end of the year. Some coffee trees also bloom in October or November and are harvested in July of the following year. Kenyan coffee is always hand-picked, with farmers only harvesting red, ripe coffee cherries. Each tree requires re-picking approximately every ten days.

Coffee Information

Region: Kenya Kirinyaga

Altitude: 1500-1900 meters

Variety: SL28 & SL34

Processing Method: Washed processing

In terms of raw beans, both varieties are processed using the washed method, thus retaining more silver skin on the bean surface; beans from the Kiambu region are of the SL28 variety, appearing relatively uniform in size and elliptical in shape, with a grayish color tinged with dark green, and emitting a grassy aroma; while beans from the Kirinyaga region, possibly composed of both SL28 and SL34, appear relatively uniform in size at first glance, but vary in shape with some longer elliptical forms and some shorter ones, with a grayish color tinged with yellow, and emitting a faint citrus aroma.

Roasting Method Comparison

Kiambu Region

Roasting machine: Yangjia 800N (roasting capacity 300g)

Enter beans at 170°C, heat at 100, damper opened to 3; return to temperature at 1'42", when the drum temperature reaches 140°C, open the damper to 3.5, heat unchanged; when the drum temperature reaches 149°C, the bean surface turns yellow, grassy aroma completely disappears, entering the dehydration stage;

At 7'14", dehydration is complete, heat and damper unchanged. At 7'30", wrinkles and black spots appear on the bean surface, toasted bread aroma turns to coffee aroma, which is the prelude to first crack. At this point, pay attention to listen for the sound of first crack. At 8'20", first crack begins, damper opened to 4, heat reduced to 50. Development time after first crack is 1'50", when reaching 188°C, heat reduced to 30, flatten the temperature rise, and unload at 193.3°C.

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