What's the Best Water Temperature for Single-Origin Kenya Coffee Beans? Pour-Over Brewing Guide for Kenya AA

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FrontStreet Coffee - Kenya AA Brewing Recommendations

Kenya

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 is bordered by neighboring countries and has the Indian Ocean to its southeast, with a coastline of 536 kilometers. The entire territory is located in the tropical monsoon zone, but due to its relatively high terrain, it has a tropical savanna climate with significant seasonal variations in precipitation. The highest annual temperature ranges from 22-26°C, while the lowest ranges from 10-14°C.

Flavor Profile

Due to Kenya's geographical environment, its proximity to the equator provides ample sunlight, and the unique local red soil (rich in nutrients such as aluminum and iron) supplies nourishment. Therefore, the coffee grown there has a multi-layered flavor profile, satisfying aroma, and balanced, palatable fruit acidity with a sweet aftertaste that is favored by many coffee industry professionals.

Additionally, the high altitude and lower mountain temperatures extend the maturation period of coffee beans, allowing for the accumulation of complex fruit aromas. Its bright acidity, rich aromatic fruit flavors such as blueberry, grapefruit, and lemon, constitute the bold and mature characteristics of Kenyan coffee.

Washed Processing - Double Fermentation

Kenya's double fermentation washed processing method brings out the characteristics of acidic beans to their fullest potential. The coffee features active, bright acidity, rich sweetness, and excellent expansion. The unique geographical environment and distinctive processing methods create the unique flavor of Kenyan coffee.

Kenya AA Washed

Origin: Kenya

Grade: AA

Varieties: SL28, Catura, Castillo, Others

Altitude: 1700-2000 meters

Processing Method: Washed

Pour-over Parameters: 15g of coffee, V60 dripper, water temperature 91°C, coffee-to-water ratio 1:15, grind size BG 6S (58% retention on China standard #20 sieve).

Brewing Technique: Bloom with 30g of water for 30 seconds, then pour evenly with a small water stream to 120g in stages. When the water level drops and is about to expose the coffee bed, continue pouring to 220g, then stop pouring. Remove the dripper once the coffee has finished dripping. The extraction time should be around 2 minutes starting from the bloom.

Flavor Notes: Blueberry, Grapefruit, High Fruity, Lemon, Nutty, Milk Chocolate, Full Body

Knowledge Extension: SL28 is a delicious variety suitable for growing in medium to high altitude areas with serious leaf rust problems. It can yield 1.8 tons of green beans per hectare. Only when you experience the charming plum fruit acidity can you truly appreciate Kenya's national treasure.

In Summary

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Important Notice :

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