Flavor Profile and Taste Characteristics of Kenya Muranga Limpopo Coffee Beans

Muranga Region

Located near Mount Kenya, the Muranga region borders the Neyri region and boasts fertile volcanic soil that provides abundant nutrients for coffee tree cultivation. The area experiences two rainy seasons annually, typically from March to April and November to December, with sufficient rainfall that eliminates the need for artificial irrigation of coffee trees.

The Muranga region hosts multiple coffee processing facilities. Since farmers' individual coffee yields are relatively small, they harvest their own fresh coffee cherries and take them to nearby processing facilities for treatment.

Kangunu Cooperative

The Kangunu Cooperative is located in the Kangema area of Muranga County, at an altitude between 1,600-1,750 meters. There are more than 2,000 coffee cooperatives in the surrounding area, and all coffee cherries are harvested and processed fresh on the same day. The resulting coffee quality enjoys an excellent reputation locally. Additionally, both the Kangunu Cooperative and its producers have obtained Rainforest Alliance certification and implement environmentally friendly measures to reduce the impact of coffee cultivation on the environment.

Processing Method

After pulping the harvested coffee cherries, the Kangunu Cooperative performs washed soaking, allowing the mucilage layer to ferment for 24 hours. This process removes approximately 90% of the mucilage. Following this, the coffee beans enter a second washing phase and continue soaking in water tanks for 24-48 hours. After completion, the remaining mucilage is removed again. Finally, the beans are spread on raised beds for sun drying, typically requiring 5-10 days. This is Kenya's unique 72-hour washing method, also known as the K72 washing process.

Coffee Beans

This batch of Limpopo coffee beans from the Kangunu Cooperative, acquired by FrontStreet Coffee, is selected from Kenya's AA grade coffee. The AA grade indicates that the raw beans have a particle size of 17-18 mesh, with strict control over defective beans.

Limpopo contains three coffee varieties: SL28, SL34, and Batian.

SL refers to Kenya's Scott Laboratories. In the 1930s, Kenya's coffee trees suffered a widespread outbreak of coffee berry disease. Consequently, Scott Laboratories was commissioned by the government to begin cultivating new disease-resistant varieties. Among the research results, varieties No. 28 and No. 34 demonstrated strong disease resistance and outstanding flavor characteristics. Farmers then began widely cultivating these two varieties.

Kenya's breeding work for coffee disease resistance has continued for many years. Batian is one of the new varieties developed, released in 2010. It exhibits very high tolerance to coffee diseases, resulting in high yields and elegant flavor. In recent years, Batian cultivation has gradually become increasingly common in Kenya.

Coffee Information

FrontStreet Coffee: Kenya Limpopo Coffee Beans

Region: Muranga Region, Kangunu Cooperative, Kenya

Altitude: 1,600-1,750 meters

Varieties: SL28, SL34, Batian

Grade: AA

Processing Method: Washed

Flavor Notes: Hawthorn, Berries, Plum, Dried Fruit

Brewing Reference

This Kenyan coffee, having undergone washing processing, possesses unique fruit flavors. FrontStreet Coffee employs light roasting to preserve more of the fruit aromas in the coffee. Through cupping, FrontStreet Coffee found that this Limpopo coffee has very prominent acidity, with the sour qualities of dark fruits like plums and hawthorn, combined with the high sweetness of dried fruits.

Dripper: V60

Water Temperature: 90-91°C

Coffee Amount: 15g

Coffee-to-Water Ratio: 1:15

Grind Size: Fine sugar size (80% passes through #20 sieve)

Segmented Extraction: Bloom with 30g of water for 30 seconds. Using a small water flow, pour in a circular motion until reaching 124g, then segment. Continue pouring to 228g when the water level drops to just before exposing the coffee bed. Remove the dripper when the water level drops to just before exposing the coffee bed (timing starts from the bloom). Total extraction time: 1'55".

The hand-poured Limpopo coffee presents the bright acidity of hawthorn and black plums. As the temperature decreases, the sweetness of dried fruits becomes apparent, with a rich mouthfeel.

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Important Notice :

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