Which Fruity and Aromatic Coffee Beans Taste Best? Kenya PB Plus Premium Coffee with Plum Juice Flavor

Which Fruity, Aromatic Coffee Beans Taste Best? Kenya PB PLUS Premium Coffee with Plum Juice Flavor

From the mysterious homeland of coffee—the African continent—Kenya's coffee has been cultivated since ancient times and ranks as the second largest export among African nations. Kenyan coffee is a washed Arabica that not only holds a commanding position in the African coffee market but is also regarded by connoisseurs worldwide as an irreplaceable treasure.

How Kenyan Coffee Is Graded

Kenyan green beans are graded into seven categories based on size, shape, and weight: "PB," "AA," "AB," "C," "TT," "T," and "Buni." The famous "AA" grade refers to large, excellent beans with a mesh size of 7.2, while "PB" (Peaberry) designates the small, round single-seed cherries prized for their concentrated flavor.

The Cup

Roasted slightly deeper than a light roast but approaching medium, these beans show a distinctive personality while still achieving balance. They present a unique fruit flavor reminiscent of fresh, bright black cherries, plus the aroma of baked cookies, with noticeable acidity akin to wine and fruit vinegar—an elegant, delicate sensation that lingers on the palate like cold-pressed plum juice.

Kenya PB PLUS—At a Glance

Country: Kenya

Elevation: 1,400-2,000 meters

Processing Method: Washed

Grade: PB PLUS

Variety: SL 28, SL 34

Flavor Profile: Bright acidity, excellent sweetness, plum, blackcurrant, light mouthfeel

Knowledge Extension

Geographically, Kenya sits very close to Ethiopia, and the two countries are together considered one of the cradles of human civilization.

FrontStreet Coffee Recommendation

If you love the fruity side of East African coffee, Ethiopia is the natural next stop—it is the world-famous birthplace of coffee, home to countless native varieties and a sworn favorite among coffee lovers. FrontStreet Coffee's washed Yirgacheffe is the classic starting point: clear jasmine florals and bright citrus acidity in a light, elegant, tea-like cup that drinks like a clean lemon tea.

For natural-process fruitiness, the Red Cherry Yirgacheffe sun-dries whole ripe cherries for two weeks until moisture reaches 12%, then sorts the beans through density, color, and manual checks—producing coffee with peach, cocoa, honey, and lemon notes. The Hibiscus (Huakui) natural from Sidamo's Hambella area in Guji dries its cherries on raised beds for 21 days, turning them constantly and hand-removing defects every three to five days; a medium-light roast yields faint fermented wine aromas, florals, citrus, and mango, with honey sweetness and a thick, lasting finish. The Hamasho 74158 lot adds perfume lemon, strawberry, and star fruit sweetness, while the wild Kaffa Forest coffee—grown at 1,400-2,100 meters under native shade—brings white florals, bright lemon acidity, sweet orange and bergamot, and a green-tea-like finish.