Which Countries Produce African Coffee Beans? Introduction to the Flavor Profile of Kenyan Single-Origin Coffee

FrontStreet Coffee - African Coffee Origins: Introduction to Kenya's Coffee Regions

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Kenyan coffee is renowned for its distinct and complex flavor profile, with prominent fruit notes, especially berry-like aromas. Additionally, most Kenyan coffees possess sweet undertones and pleasant acidity.

Kenyan coffee is grown by large estates or smallholder farmers. The coffee from small farmers is sent to local wet processing mills after harvesting. This means that obtaining single-estate coffee beans is relatively straightforward. Typically, coffee beans from specific wet processing mills are labeled with size grades, though the same batch might come from hundreds of small farmers.

Like most coffee-producing countries, Kenya grades coffee beans based on their size. To some extent, coffee bean size correlates with quality, though it's also common for AB or PB grades to be superior to AA.

Coffee Information

Origin: Kenya

Region: Gichatha, Eastern Kirinyaga

Processing Station: Gachami

Varieties: SL28/SL34

Altitude: 1600~1750 meters

Process: Double fermentation

Kirinyaga is the name of the highest mountain peak in Kenya. The Gichatha region is located east of Kirinyaga and consists of local small farmers. After harvesting, coffee farmers send their cherries to the Gachami washing station and other cooperative washing stations in the region for processing.

There are many methods for wet processing, and double fermentation is a common wet processing method in Kenya. Compared to standard washed processing, double fermentation involves two washing steps. The first step is similar to standard washed processing - after depulping, the beans enter wet fermentation tanks for soaking. After 24 hours, the water is drained for cleaning, followed by a second fermentation step where soaking and fermentation continue. During the second soaking period, additional water changes are required to prevent the water and coffee beans from developing unpleasant odors from prolonged soaking. This method consumes more water and is somewhat more costly.

This process derives its name "double fermentation" from the two wet fermentation steps. Once you understand the principle, double fermentation no longer seems mysterious. The additional wet fermentation step enhances mouthfeel softness and flavor complexity beyond the single washing method.

After double fermentation at the Gachami washing station, the coffee has a very clean and sweet taste, with lemon-like acidity and notes similar to black tea. Subtle tomato-like sweet and sour notes appear in the finish. Of course, high cleanliness is fundamental.

Knowledge Extension

The plump AA grade beans are round and thick, with excellent heat conductivity, rich flavor, and good expansion properties. Both aroma and sweetness are considered superior. Coffee beans of this grade are often regarded by many as among the world's finest coffees.

In Brief

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