Kenya Kirinyaga Coffee Region Mukuya Coffee Beans V60 Brewing Kenya Coffee Flavor Description

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FrontStreet Coffee - Kenya Mugaya AB Coffee Beans

Region: Kenya Mugaya Processing Station

Altitude: 1400m

Variety: SL28 & SL34

Processing Method: K72 Washed

Season: 2020

Grade: AB (coffee bean size between 15-16 mesh)

Kirinyaga Region

The Kirinyaga region is situated on the slopes of Mount Kenya, adjacent to the Nyeri region. It is renowned worldwide for producing coffee with intense flavors, rich layers, and solid mouthfeel. Together with the Nyeri region, it is recognized as one of Kenya's two finest coffee-growing regions.

Producers in this area are mostly small-scale coffee farmers who have joined cooperatives. These cooperatives play a unifying role by providing washing stations where farmers deliver their coffee cherries for processing. Altitude ranges from 1300 to 1900 meters, with harvest periods from October to December (main season) and June to August (secondary season). FrontStreet Coffee, through cupping, has determined that this region produces coffee with predominantly berry flavors, moderate sweetness, and notes of honey and cream.

Mugaya Processing Station

The Mugaya Processing Station is located in the Kirinyaga region and was established in 1975 under the leadership of the Mutira Farmers Cooperative Society. The cooperative has 924 members, with each member owning an average of 200 trees. The Mugaya Processing Station is situated at an altitude of 1570m, with an average annual temperature of 12-26°C, red volcanic soil, and an annual rainfall of 1,100mm. These superior geographical conditions enable lush plant growth and high coffee yields.

After harvesting the ripe cherries, small farmers deliver them to the processing station for washed processing. With the help and support of their partner - Coffee Management Services (CMS). Their long-term goal is to increase production through farmer training, increased investment, agricultural knowledge training, providing new materials related to sustainable agricultural development, and encouraging farmers by increasing coffee farmers' income, gradually achieving their goals. CMS firmly believes that establishing transparent and trust-based cooperative relationships with small farmers helps support the sustainable growth of the entire domestic coffee industry and continuously improves the production standards of Kenyan premium coffee.

Coffee Bean Varieties

SL28 & SL34

SL-28 and SL-34 are two of the 40 varieties developed from a research program led by Guy Gibson at Scott Laboratories. The laboratory cultivated and named these varieties in the 1930s. According to SL laboratory botanists, SL28 and SL34 are genetic variants.

SL28 and SL34, with their copper-colored leaves and broad bean shape, offer wonderful sweetness, balance, and complex, varied flavors, along with prominent citrus and plum characteristics.

Coffee Processing Method

K72

Most Kenyan washed coffee undergoes the unique Kenyan K72 washing process: After fully ripe coffee cherries are washed, they are pulped, dry-fermented for twenty-four hours, washed, then dry-fermented again for twenty-four hours, washed, and dry-fermented once more for twenty-four hours. This cycle is repeated to achieve 72 hours of intensive fermentation. After washing, they are soaked in clean water tanks overnight, and drying work begins in the sun-drying field the next morning. Due to the 72-hour fermentation time, it is called K72.

FrontStreet Coffee Roasting Recommendations

FrontStreet Coffee's roaster uses a Yangjia 800N semi-direct flame roaster with a batch size of 480g: Preheat the drum to 160°C, set the air damper to 3, and heat to 120. Return point: 1'28". When the temperature reaches 130°C, set the air damper to 4. At 6'00", temperature reaches 154.6°C, the bean surface turns yellow, grassy aroma completely disappears, and dehydration is complete.

When the bean surface shows ugly wrinkles and black patterns, and the toast aroma clearly transforms into coffee aroma, this can be defined as the prelude to first crack. At this point, listen carefully for the sound of first crack. At 9'28", first crack begins, keep the air damper unchanged, first crack development time is 2'20", and drop the beans at 193.8°C.

FrontStreet Coffee Cupping Report

FrontStreet Coffee conducts cupping within 8-24 hours after roasting sample coffee beans. FrontStreet Coffee's baristas typically use 200ml ceramic cups for cupping. The water temperature used for cupping is 94°C. The grind size is controlled to achieve a 70%-75% pass rate through a #20 standard sieve (0.85mm). Ratio: 11g of coffee grounds to 200ml of hot water, that is, 1:18.18, so the extracted concentration falls within the golden cup range of 1.15%-1.35%, with a steeping time of 4 minutes.

Dry Aroma: Berries

Wet Aroma: Caramel

Flavor: Black plum, plum, grape, caramel, nuts

FrontStreet Coffee Brewing Experience

Dripper: V60 #01

Water Temperature: 90°C

Coffee Amount: 15g

Coffee-to-Water Ratio: 1:16

Grind Size: Medium-fine grind / BG#6S (77% pass rate through #20 sieve)

FrontStreet Coffee Brewing Technique: First, wet the filter paper and preheat the dripper and coffee pot. Use 30g of water for a 30-second bloom, then pour in a small circular motion to 130g before segmenting. When the water level drops and is about to expose the coffee bed, continue pouring to 240g and stop pouring. When the water level drops and is about to expose the coffee bed again, remove the dripper (timing starts from the bloom). Extraction time is 1'59".

Brewing Flavor: Berry juice notes in the front section, plum and grape in the middle section, with almond aroma and caramel sweetness in the finish.

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Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473