Coffee culture

Introduction to Kenya Coffee Regions: Nyeri Coffee Flavor Profile

Published: 2026-01-27 Author: FrontStreet Coffee
Last Updated: 2026/01/27, Professional coffee knowledge exchange and more coffee bean information. Please follow Cafe_Style (WeChat Official Account: cafe_style). FrontStreet Coffee - Kenya coffee regions and Nyeri coffee flavor sharing. Kenya coffee is rich in flavor: strong aroma, prominent fruit acidity. Especially after harvesting is complete, all Kenya coffee must be unified by the Kenya Coffee Board (CBK), a government-established authority

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FrontStreet Coffee - Kenya Coffee Growing Regions and Nyeri Coffee Flavor Sharing

Kenyan coffee offers rich flavors: strong aroma and distinct fruit acidity. After harvesting, 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 into seven grades: "PB," "AA," "AB," "C," "TT," "T," and "Buni." The highest-grade coffee beans are AA grade (large beans retained on 7.2mm sieve), A grade (second-largest beans retained on 6.8mm sieve), B grade (medium beans retained on 6.2mm sieve), C grade (all small beans smaller than B grade), PB grade (oval-shaped beans), as well as TT and T grade beans that are too light and too small. A and B grade beans are mixed together for export, known as AB grade.

Kenya's coffee growing regions are most famous for seven major areas: Thika, Kirinyaga, Mt. Kenya West, Nyeri, Kiambu, Ruiri, and Muranga.

Nyeri has historically been a classic coffee growing region in Kenya, situated near Mount Kenya with an excellent environment suitable for coffee cultivation. Growing altitude: 1200-2300 meters. Main harvest season: October-December, secondary season: June-August. Main varieties include SL-28, SL-34, Ruriu 11, and Batian.

Coffee Details

Origin: Kenya

Region: Nyeri growing region

Appearance: 17-18 mesh, AA grade

Green bean processing: Natural processing

Roast level: Full City- (medium roast)

Flavor profile: Heavy citrus fruit notes, mango and grape aromas. Acidity: bright and mild, with lemon-like acidity.

Knowledge Bonus

In 1933, the Kenyan government established the official "Coffee Board of Kenya" (CBK), responsible for purchasing, identifying, and grading the country's coffee beans, which are then sold at weekly auctions without further grade separation. The CBK acts only as an agent, collecting coffee samples and distributing them to buyers to help them determine price and quality.

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