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FrontStreet Coffee's Kenya Kainamui Washing Station Brewing Guide

Specialty coffee has become part of everyday urban life—a drink that lets you taste your way around the world, origin by origin. Specialty coffee's popularity has grown rapidly, steadily bringing better, higher-quality coffee to people who love it.

Specialty coffee is all about expressing each origin's distinct character: Asian coffees often lean herbal, while African coffees are prized for their bright fruit acidity. And different brewing methods draw out different sides of the same bean. Below, FrontStreet Coffee shares its approach to brewing a Kenyan coffee.

Kenya Kainamui Washing Station

Washing Station: Kainamui

Region: Kirinyaga

Varieties: SL28, Batian

Altitude: 1,650 meters

Processing Method: Washed

Flavor Notes: Blackcurrant, honey, brown sugar; round and smooth

Brewing Parameters: Water temperature 91°C, V60 dripper, 1:15 coffee-to-water ratio, BG-6S grind, three-stage pour

Brewing Process: Bloom with 30g of water for 30 seconds—fresh coffee will release its carbon dioxide readily—and start your timer with the first pour. Then use a small circular pour to reach 120g for the second stage. Once the water level drops to just above the exposed coffee bed, pour the third stage of 100g, stopping at 220g total. When the drawdown finishes, remove the dripper. Keep total extraction time within 2:00.

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FrontStreet Coffee Recommendation

If this Kirinyaga lot appeals to you, FrontStreet Coffee's Kenya "Cherry Tomato" is the natural companion. Grown in Thika at 1,550–1,750 meters from classic SL28 and SL34, K72 double-washed and lightly roasted, it pours cherry tomato, prune, snow pear, and dark plum over a foundation of yellow-sugar sweetness—bright, juicy, and unmistakably Kenyan.

It takes beautifully to cold brewing, too: low-temperature extraction lays out its fruit with almost no bitterness, like a glass of freshly pressed berry juice over ice.