Which Countries Produce African Coffee Beans and How Do Single-Origin Kenyan Beans Taste?

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FrontStreet Coffee - African Coffee Origins: Introduction to Kenya Coffee Region Characteristics

Kenyan coffee is renowned for its distinctive and complex flavor profile, with prominent fruit notes, especially berry-like aromas. Additionally, most Kenyan coffees possess sweet aromas and pleasant acidity.

Kenyan coffee is grown by large estates or small-scale farmers. Coffee from small farmers is sent to local wet mills for processing after harvest, which means it's quite easy to obtain single-estate coffee beans. Typically, coffee beans from specific wet mills are labeled with size grades, though the same batch of coffee beans might come from hundreds of small farmers.

Like most coffee-producing countries, Kenya grades coffee beans by size. To some extent, coffee bean size correlates with quality, though it's quite common for AB or PB grade coffees to be superior to AA grade.

Coffee Details

Origin: Kenya

Region: Eastern Kirinyaga, Thika Region

Processing Station: Gachami

Varieties: SL28/SL34

Altitude: 1600-1750 meters

Processing Method: Double fermentation

Kirinyaga is the name of the highest mountain in Kenya. The Thika region is located east of Kirinyaga and consists of small local farmers. After harvesting, local coffee farmers send their cherries to the Gachami wet processing station and other cooperative wet processing stations for post-harvest processing.

There are many wet processing methods, and double fermentation is a relatively common Kenyan wet processing technique. Compared to regular washed processing, the double fermentation method involves two washing steps. The first is identical to regular washed processing - after de-pulping, the beans enter the wet fermentation tank for soaking. After 24 hours, the water is drained and the beans are cleaned, then proceed to the second fermentation step of continued soaking and fermentation. However, during the second soaking period, additional water changes are required to prevent the water and coffee beans from developing odors due to prolonged soaking. This method uses more water and is somewhat more costly.

The process gets its name "double fermentation" from these two wet fermentation steps. Once you understand the principle, double fermentation no longer seems like a mysterious processing method. The additional wet fermentation step aims to enhance mouthfeel smoothness and flavor complexity beyond what single washing can achieve.

After double fermentation at the Gachami wet processing station, the coffee has a very clean sweet taste with lemon-like acidity and tea-like flavors. Subtle tomato-like sweet and sour notes appear in the finish. Of course, high clarity is fundamental.

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