Kenya Muranga Nyeri and Other Coffee Growing Regions, Thika Assamia Starbucks Kenya Coffee Bean Flavor

Kenya Coffee Overview

Although Kenya's coffee cultivation started relatively late, the industry has gained and maintained an impressive reputation. Since beginning production, Kenyan coffee has been recognized for its high quality, careful preparation, and refined flavor.

Key Facts

Position in World Production: #18

Average Annual Production: 800,000 (60kg bags)

Common Arabica Varieties: SL28, SL34, K7, Ruiru 11, Batian

Key Regions

Central Kenya: Nyeri, Muranga, Kirinyaga, Kiambu

Eastern Kenya: Meru, Tharaka Nithi, Embu, Machakos | Coast: Taita Taveta

Western Kenya: Bungoma, Kakamega | Rift Valley: Nakuru, Kericho, Trans Nzoia, Uasin Gishu, Baringo | Nyanza Region: Kisii, Nyamira

Harvest Months

Central Kenya: May-July (early crop) | October-December (late crop)

Regional Information from James Hoffmann's World Coffee Map

Population: 44,354,000 | 2013 Production (60kg bags): 850,000 bags. Central Kenya produces the largest quantity of coffee in the country, and the highest quality also comes from this region. Coffee from Kenya's western regions such as Kisii, Trans-Nzoia, Keiyo, and Marakwet has also started gaining attention.

NYERI

Located in central Kenya, Nyeri is home to the dormant volcano Mount Kenya. The red soil in this region nurtures Kenya's finest coffee. Agriculture is extremely important here, with coffee being the primary crop. Cooperatives formed by small farmers are more common than large estates. This region has two harvest seasons, but coffee from the main season typically has higher quality.

Altitude: 1,200-2,300 meters

Harvest Period: October-December (main season), June-August (secondary season)

Varieties: SL-28, SL-34, Ruiru 11, Batian

MURANG'A

This region, belonging to Central Province, has approximately 100,000 coffee farmers. This inland area was chosen as a settlement by early missionaries because the Portuguese prohibited them from living in coastal areas. It's another region that benefits from volcanic soil, with more small coffee farmers than estates.

Altitude: 1,350-1,950 meters

Harvest Period: October-December (main season), June-August (secondary season)

Varieties: SL-28, SL-34, Ruiru 11, Batian

KIRINYAGA

The eastern neighbor of the Nyeri region, this area also benefits from volcanic soil. Coffee is typically produced by small farmers, and wet mills produce many exceptionally high-quality coffees that are well worth trying.

Altitude: 1,300-1,900 meters

Harvest Period: October-December (main season), June-August (secondary season)

Varieties: SL-28, SL-34, Ruiru 11, Batian

EMBU

This region near Mount Kenya derives its name from Embu town. Approximately 70% of the local population engages in small-scale farming, with tea and coffee being the most popular cash crops. Almost all coffee comes from small farmers, and production in this region is relatively small.

Altitude: 1,300-1,900 meters

Harvest Period: October-December (main season), June-August (secondary season)

Varieties: SL-28, SL-34, Ruiru 11, Batian, K7

MERU

Most coffee in this region is grown by small farmers on the slopes of Mount Kenya and the Nyambene Hills. The name refers to this production area and the Meru people who live there. In the 1930s, they were among the first Kenyans to start producing coffee, thanks to the Devonshire White Paper signed in 1923, which guaranteed the importance of protecting the rights of Africans in Kenya.

Altitude: 1,300-1,950 meters

Harvest Period: October-December (main season), June-August (secondary season)

Varieties: SL-28, SL-34, Ruiru 11, Batian, K7

KIAMBU

This region in central Kenya is dominated by large coffee estates. However, due to urbanization, the number of estates has begun to decrease as landowners find it more profitable to sell land to developers. Coffee from this region is often named after its origin, such as Thika, Ruiru, and Limuru. Many estates are owned by multinational corporations, which means coffee is mostly mechanically harvested, with quantity taking precedence over quality. However, there are also numerous small farmers in the area.

Altitude: 1,500-2,200 meters

Harvest Period: October-December (main season), June-August (secondary season)

Varieties: SL-28, SL-34, Ruiru 11, Batian

MACHAKOS

This is a relatively small county in central Kenya, named after Machakos town. Coffee cultivation here involves both estate and small farmer production methods.

Altitude: 1,400-1,850 meters

Harvest Period: October-December (main season), June-August (secondary season)

Varieties: SL-28, SL-34

NAKURU

This region in central Kenya has the highest altitude coffee growing areas in the district. However, some coffee trees at high altitudes suffer from dieback disease, which stops their growth. This production area is named after Nakuru town. Coffee cultivation here involves both estates and small farmers, though production is relatively small.

Altitude: 1,850-2,200 meters

Harvest Period: October-December (main season), June-August (secondary season)

Varieties: SL-28, SL-34, Ruiru 11, Batian

KISII

This region in southwestern Kenya, not far from Lake Victoria, is a relatively small production area where most coffee comes from cooperatives formed by small producers.

Altitude: 1,450-1,800 meters

Harvest Period: October-December (main season), June-August (secondary season)

Varieties: SL-28, SL-34, Blue Mountain, K7

TRANS-NZOIA, KEIYO & MARAKWET

This small production area in western Kenya has begun to develop in recent years. Mount Elgon provides significant altitude, and most coffee comes from estates. Coffee cultivation is typically intended to diversify farms that previously only grew corn or dairy products.

Altitude: 1,500-1,900 meters

Harvest Period: October-December (main season), June-August (secondary season)

Varieties: Ruiru 11, Batian, SL-28, SL-34

FrontStreet Coffee offers a Bourbon variety mix of SL28 and SL34 from Thika, Kenya. These are processed as Asselia coffee beans.

FrontStreet Coffee uses a medium-light roast degree. Cupping reveals intense dry aromas of lemon and plum. When light-roasted, slurping reveals multiple surprising aromas including floral notes and lemon. Green apple, berries, caramel, coffee cherry sweetness, bright juiciness, crisp sweetness, with caramel notes in the finish.

FrontStreet Coffee suggests starting with the standard three-stage pouring method when brewing this coffee.

Recommended Brewing Method: Pour-over

Filter: V60 filter

Water Temperature: 90-92°C

Dose: 15 grams

Ratio: 1:15

Grind: Medium-fine (Chinese standard 80% pass-through through #20 sieve)

Brewing Method:分段式萃取

Start with a 30g bloom for about 30 seconds. Continue with a small water stream in a center circle to 125g. When the water level drops and is about to expose the coffee bed, continue pouring to 225g to finish. Remove the filter when the water level drops and is about to expose the coffee bed (timing starts from bloom). Total extraction time is 2'00".

Due to its excellent quality, it was selected as Starbucks Reserve Coffee. Starbucks uses a medium roast method for its Kenyan coffee, giving it multi-layered flavors including juice-like acidity, and distinct, rich aromas of grapefruit and wine.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473