How to Drink Kenyan Coffee: Pour-Over Brewing Tips and Flavor Profile of Kenyan Coffee Beans

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FrontStreet Coffee's Kenya Karogoto Pour-Over Flavor Profile

Today's coffee beans are Kenya AA's Karogoto, respectively from Kenya's Nyeri region. In terms of altitude, Karogoto: 1800 meters, Assalia: 1550-1750 meters - both are relatively high-altitude beans. The processing method is also Kenyan-style washed coffee beans, with SL28 and SL34 varieties.

This bean has relatively thick flesh and belongs to high-altitude hard beans. The SL28 and SL34, Bourbon variants, are also relatively hard bean varieties. Overall, Kenyan washed beans have poor heat conductivity, requiring a longer time for heat to reach the bean core for full development, making them indeed quite suitable for dark roasting.

For those who love single-origin coffee, coffee-producing countries like Kenya inspire great confidence. This is not only because of the rich flavor profile of Kenyan coffee: intense aroma and distinct fruity acidity, but also because after harvest, all Kenyan coffee must be uniformly purchased by the government-established "Coffee Board of Kenya (CBK)" for cupping and grade classification.

Coffee grades are distinguished by "bean size," classified according to size, shape, and weight. There are seven grades: "PB," "AA," "AB," "C," "TT," "T," and "Buni." The highest grade is AA (large beans retained on 7.2mm sieve), followed by Grade A (second-largest beans retained on 6.8mm sieve), Grade B (medium beans retained on 6.2mm sieve), Grade C (all small beans smaller than Grade B), Grade PB (oval-shaped beans), and the TT and T grades for beans that are too light or too small. Grade A and B beans are mixed together for export, called AB grade.

Today's coffee beans are Kenya AA's Karogoto, respectively from Kenya's Nyeri region. In terms of altitude, Karogoto: 1800 meters, Assalia: 1550-1750 meters - both are relatively high-altitude beans. The processing method is also Kenyan-style washed, with SL28 and SL34 varieties.

This bean has relatively thick flesh and belongs to high-altitude hard beans. The SL28 and SL34, Bourbon variants, are also relatively hard bean varieties. Overall, Kenyan washed beans have poor heat conductivity, requiring a longer time for heat to reach the bean core for full development, making them indeed quite suitable for dark roasting.

1. Pour-Over Method

V60 dripper, 16g of coffee, medium-coarse grind, water temperature 88°C, coffee-to-water ratio 1:16, brewing time 2'15".

Technique: First infusion of 30g for 30-second bloom, second infusion of 130g, pause briefly after stopping infusion, third infusion of 100g.

Flavor: Wet aroma has floral and citrus notes. Slight astringency upon entry, with almond and berry flavors. Full body with cedar and toffee notes. The finish is warm citrus.

Karogoto: Cedar, flowers, herbal, almond, berry acidity, balanced mouthfeel.

Important Notice :

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