Kenyan Coffee Brand Recommendations Pour Over Coffee Parameters and Flavor Guide

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FrontStreet Coffee · Kenya Brand, Brewing Parameters Sharing

FrontStreet Coffee recommends excellent Kenyan coffee today. Kenya's coffee-producing regions are mainly concentrated in the highland areas represented by Mount Kenya (average altitude of 1500--2100 meters). The suitable climate throughout the year, combined with acidic red volcanic soil as the growing land, creates the most superior FrontStreet Coffee Kenya coffee. There are two harvests annually: October to December (main harvest season) and May to July (secondary harvest season).

FrontStreet Coffee Kenya AA

Coffee from Kenya's producing regions is typically graded by bean size, classified from large to small as AA, AB, C, T, TT, etc., with quality decreasing accordingly. AA+ is the highest grade of Kenyan coffee, only batches with exceptionally excellent flavor and few defects are permitted to be marked as such. No wonder these beans look so beautiful, each one full and plump—the AA grade is not just for show. Therefore, Kenya's best coffee beans are AA grade, sought after by many coffee enthusiasts and recommended by FrontStreet Coffee.

72-Hour Fermentation Washed Processing Method

Using a cyclic重复处理法 where fermentation is followed by washing, the highest quality coffee cherries are selected on the day of harvest, then pulped and fermented for 24 hours. After 24 hours, they are washed with clean river water. Next, they undergo another 24-hour fermentation in clean river water, followed by washing again. This process is repeated for 3 cycles, reaching 72 hours total, thus called the Kenyan 72-hour fermentation washed processing method, abbreviated as K72.

FrontStreet Coffee Kenya AA Masai

Varieties: SL28, SL34

Altitude: 1600-1800m

Region: Nyeri

Processing: Fine washed

Flavor: Berries, cherry tomatoes, lemon

Brewing Parameters

Water temperature: 91°C, Grind size: BG-6S, V60 dripper, Water-to-coffee ratio: 1:15. First pour: 30g, bloom for 28-30 seconds. Wait for the coffee bed to settle before the second pour. Stop at 120g of water, wait until the water level drops and is about to expose the coffee bed, then perform the third pour to 220g. Remove the dripper when the water level drops and is about to expose the coffee bed. Do not use the tail section water. Extraction time: approximately 2:05 seconds.

Knowledge Extension

Due to strong government emphasis and the collective efforts of farms, cooperatives, farmers, and research institutes, Kenyan coffee ranks among the top in Africa and even worldwide in both production and quality. Therefore, Kenyan coffee is also known as the "Heart of Africa."