Flavor Profile of Kenya Nyeri Thimu Coffee Beans

Nyeri

Nyeri, located in the central region of Kenya's coffee-growing areas, is also the most renowned coffee-producing region.

This is the Mount Kenya extinct volcanic region, with the highest altitude reaching 2300 meters, featuring large amounts of nutrient-rich red soil. Therefore, Kenya's important agricultural crops are cultivated here, and the quality of coffee produced is superior. The mountains experience significant day-night temperature differences, with the lowest temperature at 13 degrees Celsius and the highest reaching 27-28 degrees Celsius. Coffee cherries absorb more nutrients in this environment.

Kenyan coffee cultivation is mostly smallholder farming, with small coffee production volumes. Cooperatives formed by farmers are more common than large estates. Most processing plants use washed processing for coffee beans, with a small portion adopting specialty natural processing.

RUMUKIA Cooperative

The RUMUKIA Cooperative has 8500 smallholder farmers locally and can produce 4 million kilograms of green coffee beans annually. The RUMUKIA Cooperative owns eight green bean processing plants, including Kagunyu, Gatura, Thunguri, Maganjo, Kiaawamururu, Gailundo, Ndiani, and Tambaya. The cooperative has obtained fair trade certification, ensuring farmers' income, while also conducting regular agricultural technical training to improve coffee quality in multiple aspects.

Processing Method

The Doudoumo coffee that FrontStreet Coffee acquired uses Kenya's traditional double-washed processing method.

Farmers conduct preliminary manual screening of harvested ripe red cherries to remove defective beans, completely eliminating coffee with damaged fruit skin. Then, the coffee cherries are poured into water tanks for the second screening step to remove floating unripe coffee beans. The outer skin of the coffee fruit is removed by machine, placed in pools for fermentation for 12-24 hours, then introduced into flowing channels for washing, followed by a second fermentation for 48 hours. After completion, they are rinsed once more with clean water until all the mucilage on the surface of the green coffee beans is removed. Finally, the parchment coffee beans are spread flat to dry until reaching the appropriate moisture content, then packaged and placed in warehouses. The drying process takes approximately 12 days.

FrontStreet Coffee: Kenya Doudoumo Coffee Beans

Region: Kenya Nyeri RUMUKIA Cooperative

Altitude: 1550-2300 meters

Variety: SL28 Ruiru11

Grade: AA

Processing: Washed

Flavor: Cherry tomato, citrus, dark plum, berries

Brewing Reference

The Doudoumo coffee beans processed through double washing have a flavor profile dominated by acidity. FrontStreet Coffee uses light roasting to preserve the fruity sweetness of the coffee. Through cupping the Kenyan Doudoumo coffee beans, FrontStreet Coffee finds the dry aroma is berry-like, with green apple, grape, and plum acidity when sipping, accompanied by nutty and honey sweetness.

Dripper: V60

Water Temperature: 90-91ºC

Dose: 15g

Coffee-to-Water Ratio: 1:15

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

Segmented Extraction: Use 30g of water for 30-second bloom, continue pouring in small circular motions to 124g for segmentation, when water level drops and is about to expose the coffee bed, continue pouring to 228g and stop. When water level drops and is about to expose the coffee bed, remove the dripper (timing starts from bloom). Extraction time is 1'55".

Ground Doudoumo coffee has aromas of preserved fruit and citrus. When tasted, it reveals bright acidity of cherry tomato, citrus, and sour plum, with a tea-like aftertaste.

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Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

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Tel:020 38364473