Kenya Pour-Over Coffee: Rich, Full-Bodied Flavor and Professional Tasting Guide

Professional Coffee Knowledge Exchange & More Coffee Bean Information

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FrontStreet Coffee - Kenya Coffee Flavor, Taste & Tasting Guide

The Kainamui Processing Station is located in Ngariama, a sub-division of Gichugu in Kirinyaga County. Established in 1963, the station has 2,000 members, including 1,200 men and 800 women, and specializes in producing very small coffee batches. The coffee is grown in mineral-rich red volcanic loam soil at an altitude of around 1,650 meters, with annual rainfall of 1,800mm and average temperatures of 16-26°C in the region.

The coffee trees in this region flower annually from September to October, with the coffee cherry harvest season from November to December. When harvest time arrives, farmers manually select the ripest coffee cherries and deliver them to the processing station on the same day for processing. First, all harvested cherries are poured into large water tanks for preliminary screening (using water buoyancy to remove immature defective fruits) before proceeding to the next fermentation stage.

The first fermentation stage lasts about 24 hours. After removing the mucilage and washing, the beans are transferred to secondary fermentation tanks for an additional 12-24 hours of fermentation. This is Kenya's unique washed fermentation method. This long fermentation allows the coffee to develop more organic acids and complex fruit flavors. This special step gives Kenyan coffee its distinctive characteristics, celebrated by coffee connoisseurs.

Notably, traditionally Kenyan coffee had to go through the national auction system process, mixing batches before export. However, in recent years, the government has revised this process, allowing some micro-processing stations to bypass the national auction system and sell directly to specialty roasters.

Tasting Steps

Smell to Identify Flavor

When I'm freshly extracted and become a true specialty coffee, there's a very powerful aroma. You can rely solely on your sense of smell to perceive the delicacy and richness from the fragrance I emit. Generally, full and rich coffee aroma makes people feel fresh and pleasant, emitting caramel fragrance, floral notes, and even chocolate notes. If the emitted scent is very light or has a smoky smell, then this is a rather failed product.

Observe Color

The color of specialty coffee varies depending on the coffee bean variety and roast degree, ranging from yellow to reddish-brown. However, a cup of qualified specialty coffee should have a uniform color.

Cleanse Palate

Usually before tasting me, the barista will provide you with a glass of cold water, with the sole purpose of allowing you to thoroughly cleanse your palate before tasting, avoiding residual flavors from previous food or drinks affecting the tasting experience. Cold water helps flavors emerge distinctly, preparing every taste bud on your tongue to fully appreciate the coffee. Therefore, after drinking specialty coffee, take another small sip of clear water, and you'll understand what my "aftertaste" is all about.

Full Mouth Entry

When I'm presented before you, I should be appropriately portioned and at a suitable temperature. When hot, the aroma is full and the texture is delicate and smooth. As it gradually cools to room temperature, while the flavor and texture change, no textural defects appear. The contrast between hot and cool maintains good consistency, with stable flavors. The mouthfeel is balanced, slightly sweet, lightly bitter, without astringency, with a clean finish and long aftertaste.

Coffee Information

Coffee Name: Kenya — Kainamui Processing Station (Single Origin Coffee)

Coffee Region: Kirinyaga

Processing Station: Kainamui

Processing Method: Washed

Coffee Varieties: SL 28, Batian

Altitude: 1,650 meters

Flavor Description: Blackcurrant, honey, brown sugar, round and smooth

Knowledge Extension: Temperature between 15-25°C, annual precipitation between 1,500-2,000mm, certain altitude, and suitable soil conditions are necessary for coffee cultivation.

In Brief

FrontStreet Coffee is a coffee research house, happy to share coffee knowledge with everyone. Our unconditional sharing is only to help more friends fall in love with coffee. Additionally, we hold three low-discount coffee activities every month because FrontStreet Coffee wants to let more friends drink the best coffee at the lowest price. This has been FrontStreet Coffee's mission for the past 6 years!

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