Does Kenya Have Natural Process Coffee Beans? Brewing Flavor Performance of Natural Process Kenya Coffee Beans

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"What! Kenya actually has naturally processed coffee beans?" This is the first reaction of many people after FrontStreet Coffee brought out this coffee bean. Kenyan coffee beans we encounter daily are mostly processed using the 72-hour small-batch fermentation method, which has created the misconception that "Kenyan coffee beans are only washed processed."

FrontStreet Coffee - Kenya Endebess Estate Natural Micro-batch Coffee Beans

Region: Northern Great Rift Valley, East Africa

Altitude: 1750-1950m

Processing Method: Natural Processing

Variety: SL28, SL34

Grade: AA

Endebess Estate

The estate is located in the northern Rift Valley of Kenya, near the town of Kitale in Nzoiya County. Endebess Estate covers approximately 758 hectares of land, with 248 hectares dedicated to coffee cultivation.

The Rift Valley contains the Cherang'any Hills and a series of volcanoes, some of which are still active. The Cherang'any Hills are one of Kenya's five major forests and catchment areas, spanning three counties: Trans Nzoia, Elgeyo Marakworld, and West Pokot. Endebess Estate is situated at the foot of Mount Elgon, an extinct volcano on the border of Uganda and Kenya. The rich volcanic soil and water sources naturally make it an ideal location for coffee tree growth.

As early as the 1940s, Endebess Estate had its own coffee bean processing facilities. In addition to coffee grown on their own farm, the estate owner also purchases coffee from surrounding smallholders for processing. When encountering high-quality cherries, the owner purchases them at a higher price, which not only increases the income of small farmers but also encourages them to continue cultivating with care. These high-quality coffee cherries are processed separately as micro-batches, ensuring that this batch of coffee beans can achieve optimal performance.

The estate was previously owned and managed by Mr. E.W. d'Ollier. It was sold to Gatatha Farmers Co., Ltd. in 1976, and then transferred again in 2011 to its current owner, Kaitet Tea Plantations.

After taking over, the current owner has placed greater emphasis on employee welfare and social responsibility. Since 2011, the estate has helped renovate over 15 houses and sponsored two high school students to receive better education. Starting from 2012, the estate has continuously improved its infrastructure, making the coffee quality better and better. The owner plans to expand social responsibility initiatives as profits increase.

Coffee Varieties

SL28 & SL34

Between 1935-1939, the Scott Laboratories prefixed all selectively bred coffee varieties with SL. The laboratory selected 42 varieties from different origins and studied their yield, quality, drought resistance, and disease resistance. After sequential numbering and screening, SL-28 and SL-34 were ultimately selected. Relatively speaking, SL-28 has gained higher recognition, while SL-34 has higher yields and slightly lower altitude requirements.

SL28 belongs to the Bourbon genetic group and has drought resistance but poor resistance to coffee leaf rust. SL28 beans resemble Bourbon varieties - round and thick. SL34 is genetically closer to Typica, with bean shape more similar to the elongated, oval characteristics of Typica varieties. From the side, SL34 beans appear flatter and less full than Typica varieties.

Flavor Differences Between SL28 & SL34

FrontStreet Coffee, through differentiation and individual cupping, believes that the flavors of SL28 and SL34 varieties are similar, both featuring complex and varied berry-like acidity and caramel-sweet aftertaste.

If we must distinguish between them, SL34 has a heavier body with acidity leaning toward the fullness of blackberry juice, with overall sweet-sour balance and caramel aftertaste. SL28 tends toward blueberry juice acidity, with slightly more vibrant overall acidity and higher sweetness, exhibiting the high-sweetness characteristic of Bourbon varieties.

Natural Processing Method

Natural

This batch of beans acquired by FrontStreet Coffee is fully washed using water from the Koitobos River at Endebess Estate, then dried on raised beds. Depending on weather conditions, it typically takes 21 to 28 days to dry. During the drying process, coffee beans are turned at least four times daily to ensure even drying of the cherries. When the moisture content of the cherries drops to 10-12%, machines can be used to remove the peel and pulp before storage.

FrontStreet Coffee Roasting Recommendations

Preheat to 180°C, add beans with 130 heat power and air damper at 3. Return temperature point at 1'42". When temperature reaches 140°C, open damper to 4. When temperature reaches 146°C, bean surface turns yellow and grassy aroma completely disappears. When temperature reaches 166°C, reduce heat to 100, damper unchanged.

At 7'25", ugly wrinkles and black spots appear on bean surface, toast aroma clearly transitions to coffee aroma - this can be defined as the prelude to first crack. At this point, listen carefully for the sound of first crack. First crack begins at 8'20", reduce heat to 70, damper unchanged. Develop for 1'45" after first crack, finish at 194°C.

FrontStreet Coffee Cupping Report

Dry Aroma: Cherry tomato

Wet Aroma: Caramel

Flavor: Cherry tomato, smoked plum, lemon, caramel, cream, black tea

FrontStreet Coffee Brewing Experience

FrontStreet Coffee discovered through cupping that this natural Kenyan coffee has a fuller and more substantial body than washed Kenyan coffee. Therefore, when brewing this natural Kenyan coffee, the grind size can be slightly coarser, similar to coarse sugar size, which will result in a more layered extraction.

Dripper: Hario V60

Dose: 15g

Ratio: 1:15

Grind: Medium-fine grind (72% pass-through rate with #20 standard sieve)

Water Temperature: 90°C

First, pour 30g of water for bloom for 30 seconds. Second, pour 125g of water in small circles from the center, using gentle pouring force to minimize agitation of the coffee bed, with flow rate at 4g per second. When water level drops to 1/2 of the coffee bed, begin the third pour, also gently spiraling from center outward until reaching 225g. End extraction when all coffee liquid has dripped through, with a total time of 1'54". After extraction, gently shake to fully mix the coffee liquid before tasting.

Brewing Flavor: At high temperature, it smells of caramel, with cherry tomato juice quality and smoked plum acidity. As temperature slightly cools, lemon acidity and creamy smoothness emerge, with black tea in the aftertaste and obvious overall sweet aftertaste.

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Important Notice :

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