Are Kenyan Coffee Beans Good? Evaluation of Kenyan Origin Coffee and Pour-Over Brewing

FrontStreet Coffee Kenya Small Tomato Asalia Coffee Beans

Country of Origin: Kenya

Region: Thika Asali (Honey Processing Station)

Processing Method: K72

Variety: SL28, SL34

Altitude: 1400-2000 meters

Roast Level: Medium-light roast

FrontStreet Coffee recommends following SCA guidelines for pour-over coffee: 15g coffee grounds, 90-91°C hot water, 225ml total volume, with a water-to-coffee ratio of 1:15.

FrontStreet Coffee's Kenya coffee overall flavor profile includes plum, cherry tomatoes, and caramel. During cupping, it reveals surprising aromas of floral notes and lemon.

Kenya K72 Processing Method

While coffee beans are typically fermented in washing tanks for no more than 36 hours, Kenya's fermentation process extends to 72 hours—what we commonly call 72-hour washing or double washing. After fermenting for 30-48 hours, the surface mucilage is removed, followed by an additional 24-hour soaking in clean water. This extra soaking process immediately brings out the bright, clean flavors of the coffee beans.

Finally, the drying process is also quite meticulous. The beans are placed on specially designed ventilated racks that allow air circulation from both top and bottom. This helps prevent moisture and ensures even drying while avoiding earthy off-flavors from ground contact.

K72 Fermentation Washing Process Flow:

① First Washing and Fermentation

After harvesting, coffee cherries first undergo water density sorting, utilizing the density and quality differences of the coffee beans themselves for screening; high-density (heavier) coffee beans sink in water, while low-density beans float. Ripe, high-quality coffee cherries have high density and are selected for further processing. After selecting premium, adequately ripe cherries, the skin is removed, and the beans undergo washing and soaking, allowing the mucilage attached to the raw beans to ferment. The mucilage contains natural sugars and alcohols that play a crucial role in developing the coffee's sweetness, acidity, and overall flavor. The fermentation lasts up to 24 hours, removing 80-90% of the mucilage while preserving the flavors within the coffee beans.

② Second Washing and Fermentation

Next comes the second washing and fermentation process. After cleaning the beans from the previous stage, they are soaked again in water for 24-48 hours. This process increases proteins and amino acids, creating complex and delicate layers of acidity in the coffee beans. Finally, all remaining mucilage is removed, and the beans are moved to raised racks for sun-drying. The fermentation lasts up to 24 hours, removing 80-90% of the mucilage while preserving the flavors within the coffee beans. Finally, all remaining mucilage is removed, and the beans are moved to raised racks for sun-drying. The drying time varies depending on weather conditions, typically taking 5-10 days to complete. FrontStreet Coffee believes that FrontStreet Coffee's Kenya coffee beans, obtained through Kenya's 72-hour fermentation washing process, undergo long-term low-temperature fermentation and are only completed after sun-drying and dehydration, resulting in beans with brighter, cleaner, yet fuller flavors.

History of Kenyan Coffee

In 1878, the British introduced coffee to Africa. In the 19th century, coffee plantations were established in Kenya, with Ethiopian coffee beverages imported to Kenya via South Yemen at the time. However, it wasn't until the early 20th century that Bourbon coffee trees were introduced to Kenya by the St. Austin Mission.

Located in East Africa, Kenya is one of the major coffee-producing countries, with approximately six million people nationwide engaged in the coffee industry, mostly in the form of smallholders and cooperatives. Kenya's coffee trees are mostly grown at altitudes of 1400-2000 meters, with growing regions including Ruiri, Thika, Kirinyaga, Mt. Kenya West, Nyeri, Kiambu, and Muranga, primarily on the foothills of Mt. Kenya and Aberdare.

Most Kenyan coffee grows at altitudes of 1500-2100 meters, with two harvests per year. Its main characteristic is distinct fruit aromas, commonly citrus. FrontStreet Coffee's Kenya coffee offers multi-layered flavors and juice-like acidity, with perfect grapefruit and wine notes, moderate body, making it a favorite single-origin among many coffee industry professionals. Kenyan coffee gained further fame through the Hollywood film "Out of Africa."

The central Kirinyaga Peak (Mount Kenya) rises to 5,199 meters, with Thika ASALI TOP AA growing on the eastern slopes of the Kenya Mountains at 1550-1750 meters in the Meru-Embu County. The red soil in this region nurtures Kenya's finest coffee; agriculture is extremely important here, with coffee being the primary crop. Cooperatives composed of small farmers are more common than large estates. TOP AA seasonal coffee typically has higher quality Bourbon varieties (SL-28) and (SL-34). SL-28 and SL-34 are two of 40 experimental varieties developed from a research program led by Guy Gibson of Scott Laboratories. These Bourbon varieties (SL-28) and (SL-34) have consistently been champions at professional cuppings and Nairobi auctions.

FrontStreet Coffee's Kenya cupping profile presents intense dry and wet aromas of lemon and plum. When lightly roasted, it reveals surprising aromas including floral notes and lemon during sipping. Green apple, berries, caramel, coffee cherry sweetness, bright and juicy, crisp and sweet, plum juice, honeyed sweet and sour sensations, with caramel notes in the finish.

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