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Coffee Bean Varieties and Origins - Kenya Coffee Beans with Intense Rich Fruity Acidity and Full-Bodied Flavor

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional coffee knowledge exchange and more coffee bean information - follow Coffee Workshop (WeChat ID: cafe_style). FrontStreet Coffee - Kenya Coffee Varieties Introduction. Kenya's finest coffee is not simply categorized as AA or AB. They are sold through specific auction methods to the highest bidder, where intense competition typically drives up prices. Kenya's research and development achievements are also unmatched

Professional coffee knowledge exchange and more coffee bean information. Please follow Coffee Workshop (WeChat public account: cafe_style).

FrontStreet Coffee - Introduction to Kenya Coffee Varieties

The best coffee from Kenya is not simply classified as AA or AB. It is sold through specific auction methods to the highest bidder, where fierce competition typically drives up prices. Kenya's research achievements are unparalleled. Many small-scale farmers have received higher education under government guidance and have earned various honors. Kenya's quality control process is extremely meticulous, all aimed at producing higher-grade coffee.

Generally, coffee produced here has a bright and distinctive flavor profile, gradually intensifying from the initial taste to the aftertaste. For those who dislike coffee acidity, it might not be suitable (due to its series of chlorogenic acids, the characteristic of this type of coffee is precisely its bright-tasting acidity). Fine Kenyan coffee possesses body and complexity, with unique and distinctive fruity aromas (citrus and berry notes), sometimes containing spicy flavors. Kenyan coffees can be bright and distinctive, while others carry precious wine-like flavors.

The Bourbon variety was first brought to Kenya for cultivation. In the 1950s, the agricultural research institution Scott Laboratory made relentless efforts, selecting two excellent hybrid varieties: SL-28 and SL-34, overturning the long-standing prejudice that artificially selected varieties could not surpass natural ones. SL-28 and SL-34 helped Kenyan coffee form its unique flavor characteristics, establishing a perfect reputation in the coffee world.

According to botanists at the SL Laboratory, SL28 and SL34 are genetic variants. Among them, SL28 has mixed lineage from French Mission, Mocha, and Yemeni Typica. The original goal of cultivating SL28 was to mass-produce coffee beans that combine high quality with resistance to pests and diseases.

Although SL28's later yields were not as high as expected, its copper-colored leaves and broad bean-shaped beans offer wonderful sweetness, balance, and complex, changing flavors, with prominent citrus and black plum characteristics. Meanwhile, SL34 has flavors similar to SL28, but in addition to complex, changing acidity and a great sweet finish, its body is heavier, richer, and cleaner than SL28. SL34 has lineage from French Mission, Bourbon, and more Typica. The bean appearance is similar to SL28, but it is better adapted to sudden heavy rains. It is these two important varieties that have led us to understand the unique Kenyan style: intense, rich fruit acidity, full body, and beautiful balance.

Knowledge Point: Kenya AA

Kenya AA beans are round, have thick pulp, excellent heat conductivity, high refinement, and are French roasted. They have a rich, sweet taste with good body, better expansion, and both aroma and sweetness are of superior quality.

About FrontStreet Coffee

In short: FrontStreet Coffee is a specialty coffee research hall, happy to share coffee knowledge with everyone. Our sharing is completely unconditional, just to help more friends fall in love with coffee. Additionally, there are three low-discount coffee activities every month because FrontStreet Coffee wants to let more friends enjoy the best coffee at the lowest prices. This has been FrontStreet Coffee's mission for six years!