Flavor Profile of Kenya's Boma Wash Station Cranberry Coffee Beans

Boma Washing Station

The Boma Washing Station is located in Kericho Town, in southwestern Kenya, near Mount Kenya, at an altitude of approximately 1700-1800 meters.

The mountainous terrain offers excellent drainage, while the volcanic soil is rich in organic matter. Coffee trees planted in the red soil receive ample nutrition, with consistently cool temperatures and humid air averaging between 22-28°C. These ideal temperatures combined with higher altitude allow coffee cherries to mature slowly, developing more distinctive flavors.

The Boma Washing Station is part of the Kipkellion Cooperative and one of the members of Kenya's Farmer Cooperative Societies (FCS), comprising over 600 farmers. The predecessor of the Boma Cooperative was a plantation under British colonial rule, with large numbers of coffee and tea trees. The coffee fruit ripening season here typically runs from October to December each year. Individual families generally plant 250-300 coffee trees, and during each harvest season, farmers from Kericho Town deliver their coffee packages here for processing into green beans.

Dry Fermentation Processing Method

Unlike typical washed processing, the Boma Cooperative places coffee cherries in drainage-capable containers, fermenting them directly for 18-24 hours without adding water. During this period, rinsing and cleaning are performed every 6-8 hours. After fermentation completes, the coffee parchment is introduced into a specially designed washing channel, where beans flow to different water tanks based on varying densities and weights. Lighter beans float, while higher-density parchment beans are placed in clean water tanks for 24-hour soaking. After soaking, the coffee beans are placed on coarse cloth mesh to drain moisture, then transferred to traditional drying beds for sun-drying, a process requiring 12-20 days until moisture content reaches 11-12%.

Since this processing method consumes large amounts of water, cooperatives typically recycle water resources to reduce waste and pollution.

Coffee Varieties

The new disease-resistant varieties SL28 and SL34, developed from Scott Laboratories, began widespread cultivation in the 1930s.

SL28 belongs to the Bourbon genetic group, with round, thick beans that possess strong resistance to drought and diseases. SL34 inherits Typica genes, with plant characteristics similar to Typica but much higher yields. The beans are elongated oval-shaped and appear flatter from the side. In terms of flavor, SL34 offers a richer taste and cleaner, brighter profile.

Batian is a new variety launched by the Kenya Coffee Research Institute (CRI) on September 8, 2010, with strong resistance to coffee berry disease and pests.

FrontStreet Coffee: Kenya Cranberry Coffee Beans AB

Origin: Kenya Kericho Boma Cooperative
Altitude: 1500-1950 meters
Varieties: SL28, SL34, Batian
Processing Method: Washed
Flavor Notes: Lemon, Cranberry, Caramel, Green Tea

Through cupping, FrontStreet Coffee found that the dry aroma of this cranberry coffee reveals dried fruits and citrus notes. When tasted, it presents bright acidity of cherry tomatoes, plums, and lemon, with honey and berry sweetness. The overall mouthfeel is rich and saturated.

Brewing Reference

In terms of roasting, this Kenyan coffee is roasted to highlight fruity characteristics, preserving more refreshing acidity and dark fruit flavors. FrontStreet Coffee's roaster has chosen a light roast profile.

According to FrontStreet Coffee's brewing experience, coffee beans from high altitudes have harder textures. Choosing a finer grind size increases the contact area between coffee grounds and water, thereby enhancing extraction rate.

Filter: V60
Water Temperature: 90-91ºC
Dose: 15g
Coffee-to-Water Ratio: 1:15
Grind Size: Fine sugar consistency (80% passes through #20 sieve)

Segmented Extraction: Use 30g of water for 30-second bloom, then continue pouring in small circular motions to 124g for segmentation. When the water level drops to just before exposing the coffee bed, continue pouring to 228g and stop. Wait for the water level to drop to just before exposing the coffee bed, then remove the filter cup. (Timing starts from bloom) Total extraction time is 1'55".

After grinding, the Cranberry coffee emits a sweet aroma of dried fruits. The initial taste reveals plums, lemon, and cherry tomatoes, with bright and solid acidity carrying honey sweetness, finishing with a persistent green tea aftertaste.

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