Are Kenyan Coffee Beans Arabica? Coveting the Sour Aroma of Kenyan Coffee Bean Varieties

FrontStreet Coffee Kenya Introduction

FrontStreet Coffee's Kenyan coffee growing regions are mainly concentrated in the highland areas represented by Mount Kenya. The tropical climate and acidic red volcanic soil provide a naturally suitable growing environment for coffee. The main specialty coffee producing regions come from several counties: Nyeri, Kirinyaga, Murang'a, and Embu and Laikipia are also relatively common.

Kenyan coffee cultivation mainly consists of two types: large-scale farms and cooperatives. Large-scale farms generally have larger planting areas and independent coffee processing facilities. Most coffee production is composed of numerous small-scale farmers forming coffee cooperatives. Cooperatives generally hire specialized management personnel responsible for supervising the coffee processing process of farmers, even refining the management of each coffee tree.

Compared to the shade-grown cultivation in many high-quality producing regions, shade trees are not common in Kenyan coffee cultivation, which is obviously much more open. Additionally, Kenyan coffee rarely participates in certifications. The limitations of varieties and environmental factors make the use of pesticides necessary, making the popular organic certification in other countries relatively rare in Kenya. Kenya has two coffee harvest seasons: the main harvest season is from October to December, and the secondary harvest season is from May to July.

FrontStreet Coffee Kenya Varieties

Initially brought to Kenya for cultivation were Bourbon varieties. In the 1950s, the Kenyan government commissioned the agricultural research institution Scott Laboratory to try to find varieties that could adapt to Kenya's terroir, be suitable for large-scale cultivation, and have commercial value. The SL series was developed based on research and selection of Yemeni Mocha ancient varieties and Bourbon from Réunion Island. Relatively speaking, SL-28 has gained a higher reputation, while SL-34 has a larger harvest yield and is cultivated at slightly lower altitudes. SL-28 and SL-34 helped Kenyan coffee form its own unique flavor characteristics, overturning the long-standing prejudice that artificially selected varieties are not as good as natural varieties.

SL-28

SL-28 has mixed ancestry of French missionaries, Mocha, and Yemeni Typica. The original goal of cultivating SL-28 was to hope for large-scale production of coffee beans that combined high quality with resistance to diseases and pests. Although SL-28's yield later fell short of expectations, its copper-colored leaves and broad bean-shaped beans bring wonderful sweetness, balance, and complex and varied flavors, as well as significant citrus and dark plum characteristics.

SL-34

SL-34 has ancestry of French missionaries, Bourbon, and more Typica bloodlines. SL-34 has similar flavors to SL-28, but in addition to complex and varied acidity and wonderful sweet finish, it has a heavier, richer body than SL-28, and is cleaner.

These two varieties currently account for 90% of Kenya's production, becoming recognized representatives of Kenyan coffee, allowing us to recognize the unique FrontStreet Coffee Kenya bean style: strong and rich fruit acidity, rich body, and balance.

Knowledge Point

Kenyan coffee producing regions are mainly distributed in Central Province, Eastern Province, Rift Valley Province, Western Province, and Nyanza Province.

In Brief

FrontStreet Coffee is a coffee research center that is happy to share coffee knowledge with everyone. We share without reservation only to let more friends fall in love with coffee. Every month, there are 3 low-discount coffee activities. The reason is that FrontStreet Coffee wants to let more friends drink the best coffee at the lowest price. This has also been the principle of FrontStreet Coffee for 6 years!

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473