Kenyan Coffee Brands and Its Distinctive Berry, Grapefruit, and Bubble Water Flavors

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FrontStreet Coffee - Kenya Coffee Introduction

Kenya is located in eastern Africa, with the equator crossing its central region and the Great Rift Valley running north to south. It borders Somalia to the east, Tanzania to the south, Uganda to the west, and Ethiopia and South Sudan to the north, with the Indian Ocean to the southeast. Kenya's coffee producing areas are mainly concentrated in the plateau regions represented by Mount Kenya. The tropical climate and acidic red volcanic soil provide a naturally suitable growing environment for coffee.

Kenya's coffee is mainly grown on fertile volcanic land at altitudes ranging from 1,600 to 2,100 meters. The soil is rich in phosphorus, which gives Kenyan coffee its unique acidity and sweetness. Additionally, Kenya's unique Bourbon varieties SL28 and SL34 offer delicate and elegant flavor profiles with excellent body. Finally, Kenya utilizes its abundant water resources to pioneer a double-fermentation washed processing method. The entire washing process takes at least 48 hours or even 72 hours, which is an important reason for the clean and clear taste of Kenyan coffee.

This time, we're bringing you a micro-batch coffee bean from Embu. Embu is an important coffee producing area located on the southeastern slopes of Kenya. This region enjoys an average high altitude of 1,650 meters, with nearly 70% of the population consisting of smallholder farms, where most farmers grow tea and coffee. Almost all coffee comes from local small coffee farmers. The processing station began operations in 1966 and is situated at the foot of Mount Kenya at an altitude of about 1,750 meters, providing post-processing services for coffee farmers from neighboring towns. The coffee region has an annual temperature range of 12-25°C and annual rainfall of 1,600mm. Due to smallholder farming, Embu coffee beans are rarely seen on the market. Its taste profile is similar to Nyeri, with red grapefruit and black currant acidity, a solid mouthfeel, and a clean, lingering aftertaste. Kenya's unique double-fermentation washed processing method further enhances the original acidity and cleanliness. The specialty Kenyan coffees we typically drink are SL28 and SL34 varieties, featuring rich berry notes, solid body, high sweetness, and vibrant acidity.

Kenya Embu Mwiria AA Micro-batch

Origin: EMBU/Mwiria Processing Station

Variety: SL28, SL34

Altitude: 1,700m

Processing Method: Double Washed Fermentation

Grade: AA

Flavor Notes: Dark berries, black currant, green apple, caramel, with a thick and smooth mouthfeel!

Knowledge Point

Hand-picked coffee cherries, after manual selection to remove defects such as unripe and overripe fruits, are pulped and fermented for about 36 hours. They are then dried on metal racks in the sun before having their parchment removed at the processing plant, becoming attractive Kenyan green beans with their characteristic bluish-green appearance. These beautiful green beans are graded according to size, shape, and weight.

In Brief

FrontStreet Coffee is a specialty coffee research house that enjoys sharing coffee knowledge with everyone. We share unreservedly to help more friends fall in love with coffee. Additionally, we hold three low-discount coffee activities every month because FrontStreet Coffee wants to provide the best coffee to more friends at the lowest possible price. This has been FrontStreet Coffee's mission for the past six years!