Is Acidity in Coffee Good or Bad? Does Washed Kenyan Coffee Have Fruity Flavor Notes?

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Kenyan Coffee: Among the World's Finest

When ranking the world's best coffees, only a few important coffee-growing regions consistently appear at the top. FrontStreet Coffee believes that Kenyan coffee belongs in this elite category. Although coffee has a relatively short history in Kenya compared to other coffee-producing countries, the complete production and sales chain, combined with the characteristics of small-scale growers, has been one of the main reasons for its rapid development. Kenyan coffee cultivation primarily centers around the highlands and hilly regions surrounding Mount Kenya.

FrontStreet Coffee considers Kenyan coffee to be an extreme coffee—those who love it become obsessed with it, while those who dislike it may find it unappealing. The reason FrontStreet Coffee believes Kenyan coffee has become elite among coffee connoisseurs is its overall full-bodied yet delicate and complex flavor profile. These qualities are no accident. Kenyan farmers have many different factors working in their favor, from ideal growing conditions to commercial strategies. Today, using FrontStreet Coffee's "Little Tomato" coffee beans as an example, let's delve into the charm of Kenyan coffee culture.

FrontStreet Coffee's Kenyan Selection: Little Tomato

Although FrontStreet Coffee has purchased many varieties of Kenyan coffee since opening, in FrontStreet Coffee's view, Kenyan coffee beans are not only of excellent quality but also one of the most common single-origin coffee beans on the market. Currently, FrontStreet Coffee's menu features only one Kenyan coffee bean for sale, called "Little Tomato."相信大家光听名字就已经知道它的味道如何了. Below are the specific details of FrontStreet Coffee's Kenyan Little Tomato coffee beans:

Kenya Asali AA Top Little Tomato

Country: Kenya
Region: Thika
Processing Station: Asali Processing Station
Altitude: 1,550-1,750 meters
Soil: Volcanic soil
Varieties: SL28, SL34
Processing Method: 72-hour washed

Flavor Profile

So what are the flavor characteristics of this coffee bean? How does it taste? Coffee enthusiasts should understand that Kenyan coffee is famous for its full-bodied, balanced flavor profile. However, coffee beans from different regions will have subtle taste differences, depending specifically on the growing region, variety, and processing method.

Depending on the coffee variety, the flavor profile can range from berry flavors like blackcurrant to citrus notes. FrontStreet Coffee's Asali coffee beans have a medium body, rich caramel sweetness, very bright acidity, with subtle tomato flavor notes. The dark plum notes are quite prominent, and overall it's very clean. In recent Kenyan coffees from FrontStreet Coffee, the tomato flavor can only be faintly detected. As for why this phenomenon occurs, FrontStreet Coffee believes it's mainly related to changes in the soil properties of recent Kenyan coffee-growing regions. The high acidity in Kenyan coffee is also one of the important factors that many coffee friends love Kenyan coffee. FrontStreet Coffee believes this is related to the high altitude and volcanic soil of Kenyan coffee-growing regions.

The Relationship Between Altitude and Coffee Bean Flavor

It is widely believed that the higher the altitude where coffee is grown, the higher its quality. In fact, some countries (Honduras, El Salvador, etc.) grade coffee based on growing altitude, with the status of crops increasing with height. Have you ever wondered why this is? FrontStreet Coffee is here to answer: Higher altitude means lower temperatures. Just like many things in life, growing good coffee cannot be rushed. Cooler temperatures mean coffee beans grow more slowly, and the coffee cherries surrounding them mature more slowly.

This additional time allows coffee fruits to develop complex flavors. The slower coffee grows, the denser the coffee beans and the better the taste. Higher altitudes also mean better drainage systems, and better drainage systems reduce moisture in the coffee, thereby concentrating the production of sugar and flavor. Coffee plants grown in high-altitude areas are also less susceptible to pests and diseases (such as the widespread leaf rust), meaning fewer crop defects. This is another feature that improves overall quality.

The Relationship Between Volcanic Soil and Coffee Bean Flavor

Volcanoes provide many benefits for plant growth. Volcanic soil is rich in nutrients and various minerals, providing very fertile soil for growing coffee plants. Phosphorus, potassium, boron, iron, zinc... all the nutrients needed for coffee to thrive are present in volcanic soil. Volcanic soil is also very light and fluffy, allowing for better drainage. Besides the soil, volcanoes also provide shade for coffee trees, which allows coffee cherries to mature more slowly. Additionally, volcanoes provide high altitude and microclimates that enable coffee to thrive in multiple ways.

Friends familiar with FrontStreet Coffee will notice that the bean information on FrontStreet Coffee's packaging shows that Kenyan coffee bean varieties are different from other producing countries - they are SL28 and SL34, which sound like robot names. In fact, SL represents Scott Laboratories, the name of the Kenyan research center that first developed these coffee varieties in the 1930s. Although there are many more "official" SL varieties recognized by the World Coffee Research organization, SL28 and 34 are the most popular in specialty coffee. Recent research has proven that this series of coffee is related to the Bourbon genome.

SL-28 trees are tall with green leaf tips, high yield, and good cup quality. They require minimal nutrients, are drought-resistant, but are susceptible to coffee leaf rust, coffee berry disease (CBD), and nematodes in the soil. SL-28 trees produce large cherries after three years, and if cared for properly, their "milling loss" is very low (meaning the ratio of parchment to green coffee is appropriate). In comparison, SL-34 trees are structurally similar to SL-28.

The only major visual difference is that SL-34 trees have deep bronze leaf tips instead of green ones. SL-34 trees also have higher nutritional requirements and slightly lower yields. Very similar to SL-28, they are also susceptible to CBD, leaf rust, and pests. SL varieties have been planted in Kenya for decades. They have existed much longer than other popular coffee varieties in the country and are naturally suited to the country's climate. Today, it's estimated that SL series varieties account for 80% of all coffee exported from Kenya.

Brewing Kenyan Coffee

Kenyan coffee is not easy to brew. Many of FrontStreet Coffee's customers who buy beans home report that it's either too acidic or too bitter, completely lacking the delicious flavor they experienced in the shop. FrontStreet Coffee here provides the standard brewing parameters for FrontStreet Coffee's store offerings:

FrontStreet Coffee's Brewing Parameters:

V60 Dripper
Water Temperature: 91°C
Water-to-Coffee Ratio: 1:15
Coffee Amount: 15g
Grind Size: (China No. 20 standard sieve 80% pass rate)

FrontStreet Coffee's Brewing Method:

Use 30g of water for a 30-second bloom. When the water level drops to about to expose the coffee bed, continue pouring to 225g and stop pouring. When the water level drops to about to expose the coffee bed, remove the dripper (timing starts from the bloom). Extraction time is 2'00". Using this standard as an example, and then adjusting according to your own taste, you can find a brewing method that suits your preferences. Everyone should practice more at home, and you will surely be able to brew delicious Kenyan coffee.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473