Which Kenyan Coffee Region Tastes Best? What Are the Characteristics of Kenyan Washed AA Coffee Beans?

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As one of the most common coffee-producing countries, Kenya is another representative African coffee-producing nation besides Ethiopia. Its intense berry acidic aroma has conquered numerous coffee enthusiasts, making Kenyan coffee a staple in many coffee shops.

Kenya is a coffee-producing country. In daily life, we often describe Kenyan coffee by its berry notes. With the current trend of coffee specialization, people are paying more attention to coffee region information. Simply using the country name seems insufficient to satisfy coffee drinkers' curiosity about coffee origins.

How are coffee-growing regions within Kenya distinguished? What are the main flavor characteristics of these major regions?

What are Kenya's Main Coffee-Producing Regions?

Kenya's coffee regions are most famous for their seven major regions, including: Thika, Kirinyaga, Mt. Kenya West, Nyeri, Kiambu, Ruiri, and Muranga. Among these, the foothills of Mt. Kenya and Aberdare are the primary producing areas.

The specialty coffee regions mainly come from the following areas: Nyeri, Kirinyaga, and Murang'a.

Nyeri

The Nyeri region, located in central Kenya, is home to the extinct volcano Mount Kenya. The red soil in this area nurtures Kenya's finest coffee. Agriculture is extremely important in this region, with coffee being the primary crop. In the Nyeri region, cooperatives composed of small-scale farmers are more common than large estates.

Elevation: 1200 to 2300 meters

Harvest period: October to December (main season), June to August (secondary season)

Varieties: SL-28, SL-34, Ruriu 11, Batian

Muranga

The Muranga region belongs to the Central Province and has approximately 100,000 coffee farmers. This inland region was among the first settlements chosen by missionaries because the Portuguese prohibited them from living in coastal areas. It is another region benefiting from volcanic soil, with more small-scale coffee farmers than estates.

Elevation: 1350 to 1950 meters

Harvest period: October to December (main season), June to August (secondary season)

Varieties: SL-28, SL-34, Ruiru 11, Batian

Kirinyaga

The Kirinyaga region is situated on the slopes of Mount Kenya, adjacent to the Nyeri region, and is world-renowned for coffee with intense flavors, rich layers, and solid mouthfeel. Together with the Nyeri region, it is recognized as one of Kenya's two finest current regions. Producers in this area are mostly small-scale coffee farmers who join cooperatives. The cooperatives play a coordinating role, providing washing stations where farmers send their coffee cherries for processing.

Kirinyaga originally referred to Mount Kenya. However, during British colonial rule, the name was considered difficult to remember, so the mountain was renamed "Mt. Kenya" instead of "Kirinyaga." Mount Kenya is Africa's second-highest peak. Although located in the tropics, its summit is often covered in snow. Kirinyaga originally meant "white peak." Mount Kenya is not only a UN conservation area but also a favorite tourist destination where wildlife gathers and feeds on the surrounding foothills and grasslands. According to FrontStreet Coffee's research, Kirinyaga comes from the Kikuyu people and means "white mountains," considered the dwelling place of gods. The Kikuyu are Kenya's largest ethnic group, accounting for one-fifth of the total population.

Elevation: 1300 to 1900 meters

Harvest period: October to December (main season), June to August (secondary season)

Varieties: SL-28, SL-34, Ruiru 11, Batian

What Are the Flavor Profiles of These Kenyan Regions?

To clarify the characteristics of these regions, FrontStreet Coffee attempted to source coffees from several Kenyan regions, with the following coffee bean selections:

All these coffee beans are from the 2020 new harvest season, processed using the same 72-hour washed method, and are all SL28 and SL34 varieties.

Cupping was used to reduce human factors and restore the coffee's inherent quality and flavor.

After a round of cupping, flavor profiles formed distinct characteristics for each region:

The three coffees from the Nyeri region shared common characteristics: berry flavors, moderate sweetness, honey, and cream.

The Kagumo-ini from the Muranga region showed distinct berry flavors, slight floral notes, and hints of green tea.

Finally, the two coffees from the Kirinyaga region shared berry flavors and moderate sweetness, with distinct roasted nut flavors when cooled.

Combining with flavor descriptions of Kenyan regions from teacher Xu Baolin in "Coffee Hunter 2":

Coffee from the Nyeri region features bright blackberry, rich mouthfeel, citrus, and even floral aromas.

Coffee from the Muranga region features bright acidity and rich texture.

Coffee from the Kirinyaga region features bright fruit acidity, moderate mouthfeel, and delicate sweetness.

From this, we can see the general profile of regional flavors, but FrontStreet Coffee reminds everyone that these are not universal rules. Avoid developing the habit of making fixed statements about every region. With a little thought, we can conclude that "not all coffees from the Nyeri region have bright blackberry, rich mouthfeel, citrus, and floral aromas."

The final flavor of a coffee depends on factors including coffee region (climate, cultivation methods, soil), processing method, coffee variety, storage conditions, and more. Even with the same region, variety, and processing method, different growing altitudes will result in different flavors.

During cupping, the three coffees from the Nyeri group showed a decreasing pattern in acidity. As altitude increased, the coffee's acidity during cupping also increased. Meanwhile, high-altitude coffee had more elevated acidity. Low-altitude coffee beans showed an overall decline in acidity at low temperatures, shifting from vibrant to dull. In contrast, high-altitude coffee in the same group, while showing slight decreases in acidity at low temperatures, still maintained full acidity. Therefore, not all Nyeri region coffee beans can maintain lasting bright fruit acidity.

In addition to the three regions mentioned above, a Assalia coffee bean sourced by FrontStreet Coffee also showed excellent flavor performance. Produced in Thika, Kenya's capital, it not only has clear floral notes but also rich cherry tomato acidity, making it a daily choice for many friends. Those interested can purchase it at FrontStreet Coffee's physical stores or FrontStreet Coffee's flagship Tmall store.

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