Is Kenyan Coffee Acidic? An Introduction to the Flavor Profile of Kenyan Pour-Over Coffee

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Introduction to FrontStreet Coffee's Pour-Over Kenya Coffee Flavor Profile

Kenya and Brazil differ greatly in terms of geographical environment, climate conditions, and other aspects. Kenya's mountainous regions generally have elevations ranging from 1,200 to 2,000 meters. Friends who frequently follow Little CA must know that such altitude is simply~~~too suitable for coffee tree growth~~ Moreover, due to the lower temperatures in mountainous areas, growth is slower, allowing the aromatic components of coffee beans to fully develop, resulting in more prominent fruit acidity and harder texture.

Therefore, compared to authentic Brazilian beans, Kenya beans offer completely different flavors.

Additionally, Kenya was formerly a British colony. Leveraging their high level of industrialization at the time, the British established a comprehensive cultivation and quality management system here, which continues to be used today. Until now, many small coffee farmers in Kenya send their harvested fruits to cooperative farms for unified processing, with the entire process supervised by the official Coffee Directorate, ensuring considerable rigor. Consequently, Kenyan coffee beans are also world-renowned for their guaranteed quality.

Kenyan coffee beans are typically processed using the washed method. Generally speaking, coffee processed using this method yields the purest flavors with minimal off-notes, and optimal fruit aroma and acidity. Even more commendable is Kenya's special processing method: the "double-washed method," abbreviated as the K72 processing method.

Parameters & Techniques

The KONO dripper's ribs are relatively short, stopping at less than half the height of the dripper. This design mainly ensures that during the dripping process, the filter paper can adhere closely to the dripper wall after absorbing water, which restricts the dripper's exhaust space and naturally limits air flow, slowing down the flow rate. This allows the coffee grounds to be steeped for a significant portion of the time, thereby increasing the water absorption time of the coffee particles and resulting in a more evenly extracted coffee that is less likely to be under-extracted.

Water temperature: 90°C; medium-fine grind (BG 6S: 58% pass rate through China standard No. 20 sieve); coffee-to-water ratio 1:15.

Using 15g of coffee, bloom with 32g of water for 30 seconds. When pouring water to 129g, create segments. Continue pouring water to 228g when the water level drops and is about to expose the coffee bed. (Timing starts from the beginning of blooming) Extraction time: 2'03"

Flavor Notes

【Flavor】Acidity notes of cherry tomatoes, lemon, grapefruit, and berries, with mid-palate flavors of cream and chocolate. Caramel sweetness is prominent, with an overall rich and full-bodied mouthfeel.

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Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473