What is the Recommended Pour-Over Ratio for Kenya AA? What Water Temperature is Best for Kenya Pour-Over?

FrontStreet Coffee Kenya Komaitna Brewing Parameters Sharing

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Kenya Coffee Overview

Kenya, officially the Republic of Kenya, is located in eastern Africa, with the equator crossing through its central region and the East African Rift Valley running north to south. It borders Somalia to the east, Tanzania to the south, Uganda to the west, and Ethiopia and Sudan to the north, with the Indian Ocean to the southeast. The country is characterized by high plateaus with an average elevation of 1,500 meters. Mount Kirinyaga (Kenya Mountain) in the central region reaches 5,199 meters with snow-covered peaks, making it the second highest peak in Africa.

Altitude, Latitude, and Geology

The equator runs through Kenya, placing the country within ten degrees north and south latitude. As a tropical growing region, it experiences two rainy seasons annually, allowing for two harvests: 60% concentrated from October to December, and the remaining 40% from June to August. Coffee is primarily grown in volcanic soils at elevations of 1,600-2,100 meters around the capital Nairobi to the Kenya mountain region, with most coffee cultivated above 1,500 meters.

This altitude is ideal for developing coffee bean flavors, as the cooler mountain temperatures slow growth, allowing aromatic compounds to fully develop, resulting in more pronounced fruit acidity and harder bean texture. This crescent-shaped, fertile coffee region is the main production area for Kenya's premium coffee beans. Coffee is Kenya's second largest export trade product after tea.

Kenya Komaitna

Kenya Komaitna is produced in KIAMBU (Kiambu), a central Kenya region with the highest altitude coffee growing areas within the district. Thika also belongs to this region. However, some coffee trees at high altitudes may suffer from dieback disease, causing them to stop growing. This region is named after Nakuru town. Coffee cultivation here includes both estates and small farmers, though production is relatively small. This region is traditionally a tea-growing area, and the coffee beans exhibit vanilla and floral aromas.

FrontStreet Coffee Brewing Parameters

Recommended brewing method: Pour-over

Dripper: Hario V60

Water temperature: 90°C

Dose: 15 grams

Coffee-to-water ratio: 1:15/1:16

Grind size: Medium-fine grind (BG 6S: 58% pass-through rate on China standard #20 sieve)

Brewing technique: Pulsed extraction

Use 30 grams of water for a 30-second bloom, then continue pouring with a small circular motion to 120 grams before segmenting. When the water level drops to just before exposing the coffee bed, continue pouring to 225 grams and stop. Wait for the water level to drop to just before exposing the coffee bed, then remove the filter cup. (Timing starts from the beginning of the bloom) Extraction time: 2'00".

Flavor profile [Kenya Komaitna]: Distinct tomato and dark plum acidity on entry, with notes of plum, honey, and cream, finishing with sugarcane sweetness.

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