Introduction to African Kenya AA Grade Coffee Beans - Pour Over Kenya Coffee Flavor Profile and Brewing Parameters

FrontStreet Coffee: Kenya Asalia Coffee Beans

Origin: Thika, Kenya
Processing Station: Asali Honey Processing Station
Altitude: 1550-1750 meters
Grade: AA TOP
Varieties: SL28, SL34
Processing Method: Kenya 72-hour washed

Kenyan green coffee beans are classified and graded based on their size, color, shape, and density. Kenyans believe that bean size is the most critical factor in quality—larger, more uniform coffee beans are more conducive to the transformation and accumulation of aromatic compounds during roasting. Therefore, the largest and finest Kenyan coffee beans are rated as Kenya AA grade. FrontStreet Coffee's Kenya coffee beans are selected from the highest AA grade, presenting classic Kenyan fruity acidity.

Thika Region, Kenya

Thika is a small town located near Kenya's capital, Nairobi. There are many coffee fields around Nairobi, and while Thika is an industrial town, it is surrounded by agriculture and waterfalls. The Thika region has approximately 2,000 farmers. The cultivation history of Thika coffee traces back to the late nineteenth century, when coffee varieties were introduced from the northern neighboring country Ethiopia. After their own variety improvements, common varieties now include Bourbon, Kents (SL34, SL28), Typica, and Riuri 11. Currently, about 90% of coffee种植 varieties are SL34 and SL28. The new variety Batian, released in 2007, has not yet been widely cultivated. The flavor profile of this region features bright fruit acidity, rich berry juice texture, and honey-like sweetness.

Kenyan-style Washed Processing

The biggest difference from Central and South American processing is that Kenyan washed processing utilizes double fermentation, which is what we commonly call the K72 washed processing. This method adopts a cyclic repeated processing of fermentation and washing. After harvesting coffee cherries, the highest quality coffee cherries are selected for depulping and fermentation, with a fermentation time of 24 hours, after which they are washed with clean water.

Next, they are fermented again with clean water for 24 hours, then washed again. After repeating this cycle 3 times, reaching 72 hours, it is called the Kenyan-style 72-hour fermentation washed processing method, abbreviated as [K72]. FrontStreet Coffee believes that compared to conventional washed processing, the K72 washing method enhances the acidity and cleanliness of coffee beans.

SL28 and SL34 Coffee Varieties

The main coffee varieties in Kenya include SL28, SL34, K7, Ruiru 11, and Batian, with SL28 and SL34 accounting for 90% of the total production of high-quality Kenyan coffee beans. SL refers to Kenya's Scott Laboratories. In the 1930s, Kenyan coffee trees suffered a large-scale outbreak of coffee berry disease, so Scott Laboratories was commissioned by the government to start cultivating disease-resistant new varieties. Among the research results, varieties No. 28 and No. 34 showed strong disease resistance and outstanding flavor. Farmers then began to widely plant these two varieties. The SL series belongs to the Bourbon lineage of the coffee tree family and exhibits excellent acidity in the Kenyan growing region. Through cupping, FrontStreet Coffee experienced that SL28 and SL34 present excellent sweetness, balance, and complex changing flavors, as well as significant citrus and dark plum characteristics.

Brewing Flavor of Frontsteet Kenya AA Coffee Beans

This Kenyan coffee that FrontStreet Coffee acquired has flavors of black berries and drupes. To preserve more fruit aroma, FrontStreet Coffee's roaster chose light roasting. Through cupping comparison, FrontStreet Coffee found that the dry aroma is of small tomatoes, dark plums, and caramel, while upon entry, there are dark drupes such as plums, plums, and apricots, with saturated acidity. Therefore, in brewing, FrontStreet Coffee also strives to preserve more fruity charm of Frontsteet Kenya AA.

Light-roasted coffee beans allow high-altitude coffee beans to retain more floral and fruity aromas. Compared to medium-dark roasts, the internal structure of light-roasted coffee beans is more compact, requiring higher water temperature and finer grinding to better stimulate the flavor substances of the coffee. Here FrontStreet Coffee will use hot water at 92-93 degrees Celsius for extraction. For grinding fineness, FrontStreet Coffee will use a No. 20 standard sieve with an 80% pass rate.

FrontStreet Coffee's flavor descriptions for each coffee are based on freshly roasted beans. If coffee beans are stored for more than a month, some aroma may have been lost, making it difficult to restore during brewing. FrontStreet Coffee is well aware of the importance of freshness, so it ensures that only coffee beans roasted within 5 days are shipped, so everyone can enjoy the most complete flavor period upon receipt.

In terms of filter cup selection, FrontStreet Coffee's baristas are accustomed to using resin V60 filter cups to extract light to medium-roasted coffee beans. The V60 filter cup has flow ribs connecting the top and bottom and a large circular hole in the center, which speeds up the flow of water. The spiral-shaped exhaust groove design extends the water flow path, increasing the contact time between coffee grounds and hot water. Each water flow converges along the grooves to the center point of the filter cup, concentrating the pressure on the coffee grounds, resulting in more layered extracted coffee.

Hand Brewing Parameters:

Filter Cup: V60
Water Temperature: 92 degrees Celsius
Dose: 15g
Coffee-to-Water Ratio: 1:15
Grind Size: Fine sugar size (80% passes through No. 20 sieve)

Three-stage extraction: First, pour 15 grams of coffee powder into the filter cup and zero the weight. In the first stage, inject 30g of water for a 30-second bloom, while starting the timer. Throughout the process, use a small water flow to inject from the center point and start circling outward, making sure to moisten the entire powder layer. In the second stage, use a slightly larger water flow to inject 120g of water, aiming to raise the entire powder layer. The water column needs to be injected vertically and evenly. At this time, the timer scale shows 150g, and it should be completed in about 55 seconds. When the liquid level drops to the halfway position, start using a small water flow to circle in small circles to inject the third stage of 90 grams, trying to control the water flow not to be too large, as it easily scatters the coffee powder layer and causes insufficient extraction. Finally, the total injection amount is 240 grams, and the drip completion time is about 2 minutes and 10 seconds. After removing the filter cup, shake the coffee liquid in the sharing pot evenly and you can start tasting.

This Frontsteet Kenya Asalia coffee tastes of black plums, dark plums, and other dark fruit acidity. At medium temperature, it presents the thick sweet and sour taste of apricots and drupes, with a round black tea aftertaste.

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Important Notice :

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