Kenya AA Coffee Grade Characteristics Kenya Sasini Estate AA Coffee Variety Flavor Profile

FrontStreet Coffee - Kenya AA SASINI Estate Introduction

【Kenya AA SASINI Estate】

Origin: Kenya Kiambu Region

Estate: SASINI

Altitude: 1500-2000 meters

Grade: AA

Variety: SL28

Processing Method: Washed

As Africa's second-largest coffee producer, Kenya's climate and geographical conditions provide uniquely advantageous conditions for growing high-quality coffee beans. Kenya is located in eastern Africa, with the equator crossing through its central region and the East African Rift Valley running 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 a southeastern coastline along the Indian Ocean stretching 536 kilometers. The country is predominantly highland with an average elevation of 1500 meters. Mount Kirinyaga (Kenya Mountain) in the central region reaches 5199 meters with snow-covered peaks, making it the second-highest peak in Africa.

Kenya lies in the tropical monsoon zone, but due to its high elevation, it experiences a tropical savanna climate with significant seasonal precipitation variations. The coastal areas are hot and humid, while the highlands have a temperate climate with annual maximum temperatures ranging from 22-26°C and minimum temperatures from 10-14°C. Coffee is a pillar industry in Kenya, with most coffee grown at altitudes between 1500-2100 meters, allowing for two harvests per year. Its main characteristics are distinct fruit aromas, commonly featuring citrus and berry notes. Kenyan coffee offers multi-layered flavors with juice-like acidity, perfect grapefruit and wine notes, and moderate body, making it a favorite single-origin among many coffee professionals.

SASINI Estate is located in the KIAMBU region at an elevation of 1500 to 2000 meters. This area boasts beautiful scenery and pleasant climate with abundant sunlight. The soil is excellent - fertile acidic red soil that is loose and deep, providing good drainage. The water pH ranges between 5.5-6.5.

Variety Information

SL28 and SL34 are two highly regarded varieties artificially selected by Kenya's Scott Laboratories in the 1930s. Although Scott Laboratories no longer exists, it has become the National Agricultural Laboratory, part of Kenya's Agricultural and Livestock Research Organization. Both varieties are Bourbon derivatives, though from different lineages: SL-28 was developed from drought-resistant varieties originally planted in Tanganyika (now part of modern Tanzania); it is generally considered the highest quality but has lower yields compared to other commercial Arabica varieties. These SL varieties all display bronze-colored young leaves.

Processing Method Introduction

This coffee bean undergoes washed processing. The process involves: selecting coffee cherries – removing pulp – fermentation – washing – drying – hulling

The Kenyan washed processing method employs a cyclic repeated washing approach after fermentation. The highest quality coffee cherries are selected on the harvest day for depulping and fermentation, which lasts for 24 hours. After 24 hours, the beans are washed with clean river water. Then, they undergo another 24-hour fermentation in clean river water, followed by washing again. This cycle is repeated 3 times, totaling 72 hours, hence the name "Kenyan 72-hour fermentation washed processing method," abbreviated as K72. This processing method allows coffee beans to ferment for extended periods at low temperatures, resulting in brighter, cleaner, yet fuller flavors!

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473