Premium African Coffee Kenya Embu Coffee Region Introduction to Kenyan Coffee Processing Methods

FrontStreet Coffee - Kenyan Premium Coffee Introduction

Kenya, located in eastern Africa, has the equator running through its central region and the Great Rift Valley extending from north to south. It borders Somalia to the east, Tanzania to the south, Uganda to the west, and Ethiopia and Sudan to the north, with the Indian Ocean to the southeast.

Kenyan coffee, known as the "Connoisseurs' Cup," is characterized by its rich aroma, bright and lively acidity, full and elegant body, and a multi-layered mouthfeel with juicy acidity that leaves a lasting impression.

Most Kenyan coffee grows at altitudes between 1,500-2,100 meters, with two harvests per year. Coffee from different regions exhibits distinct flavors due to variations in microclimate. Kenya's coffee production is most famous for its seven major regions: Thika, Kirinyaga, Mt. Kenya West, Nyeri, Kiambu, Ruiri, and Muranga. The foothills of Mt. Kenya and Aberdare serve as the primary production areas.

Today, FrontStreet Coffee would like to share a Kenyan coffee from the central region of KIAMBU (Kiambu), specifically from the Kamvara Mandela processing plant. This coffee grows at an altitude of 1,720 meters and is of the SL28 & SL34 varieties, processed using the washed method.

Central Region - KIAMBU

The central region of KIAMBU (Kiambu) is a traditional tea-growing area in Kenya, but it also contains the highest altitude coffee-growing zones within the region. This area is named after Nakuru town, with coffee growing at altitudes around 1,850-2,200 meters. Coffee production here is relatively limited, following a plantation and smallholder farming model, with two harvest seasons annually.

The Mandela processing plant, located within KIAMBU, is a small farm operation of nearly 30 hectares that grows SL28 and SL34 varieties at altitudes between 1,600-1,800 meters.

SL34 & SL28

These two varieties were selected and cultivated in Kenya by French and British missionaries and researchers in the early 20th century. SL-28 derives from the Bourbon variety, offering ample sweetness, balance, complex and varied flavors, with distinctive citrus and dark plum characteristics. SL-34 originates from Typica, featuring complex acidity, wonderful sweetness, and a smooth, clean mouthfeel.

K72 Washed Processing Method

The washed processing method begins with selecting the highest quality cherries for pulping and fermentation. The fermentation lasts 24 hours, followed by washing. Then, the coffee undergoes another 24-hour fermentation in clean water, followed by another wash. This cycle is repeated three times, totaling 72 hours, hence the name Kenyan-style 72-hour fermentation washed processing method, abbreviated as "K72."

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