What Coffee Growing Regions Exist in West-Central Kenya? What Are the Characteristics of Kenyan Washed Coffee?

Africa enjoys considerable recognition in the global coffee market, with coffee primarily cultivated in the East African region. This area represents the highest elevation point on the entire continent. Traversed from north to south by the East African Rift Valley, it brings numerous mountains, volcanoes, lava plateaus, and lakes along its path, boasting abundant natural resources. Consequently, it hosts several renowned coffee-producing nations, such as Ethiopia—the universally recognized birthplace of coffee—and Kenya, famous for its diverse flavor profiles and juice-like acidity.

Kenya straddles the equator and features diverse climates. The entire territory lies within the tropical monsoon region, with most areas experiencing tropical savanna climate. The coastal regions are hot and humid, while the highlands enjoy moderate climates. Mountains above 3,500 meters maintain perennial snow cover. Due to the influence of the monsoon climate, the year is primarily divided into rainy and dry seasons. High-altitude mountain regions, volcanic soil, abundant sunshine, and appropriate rainfall provide ideal natural conditions for coffee cultivation.

Coffee is mainly grown in the southwestern and south-central parts of Kenya, roughly divided into three major regions: the central region of Kenya, the East African Rift Valley region, and the western region. The western region concentrates on three major producing areas: Mt. Elgon, Trans-Nzoia, and Bungoma, particularly at the eastern foot of Mount Elgon volcano. The East African Rift Valley region is divided into two parts—Nakuru and Kisii—located in the central-western area.

However, when referring to Kenyan coffee as discussed among baristas, the focus is primarily on the entire central region of the country, which produces 60% of Kenya's coffee. The main producing areas include Nyeri, Kiambu, Kirinyaga, Murang'a, and Thika. These regions are basically situated around Mount Kenya, an extinct volcano.

Kenya's Premier Coffee-Growing Regions

Kenya's most renowned coffee-producing regions include Nyeri, Kirinyaga, and Thika. Thanks to the extinct Mount Kenya volcano located on the equator—Africa's second-highest peak with its highest point reaching 5,199 meters—this area typically shrouded in mist with its peaks appearing and disappearing. The mountain maintains year-round snow cover and features 15 glaciers. At elevations between 1,500-3,500 meters, the landscape consists primarily of dense forests and plantations. The fertile soil brought by volcanic ash is extremely suitable for growing coffee, bananas, and other crops.

FrontStreet Coffee's Kenya Assalia coffee beans originate from the Thika region on the southern slopes of Mount Kenya. Using locally common coffee varieties SL28 and SL34, processed with the K72 washing method, the brewed coffee reveals aromas of ripe tomato and floral notes. Upon tasting, it presents flavors of cherry tomatoes, blueberries, and black plums, with bright acidity, prominent sweetness, a juicy sensation, and a clean mouthfeel.

Central-Western Coffee Regions

Additionally, the coffee-growing regions in central-western Kenya also show excellent performance. The central-western coffee cultivation belt mainly includes Nakuru and Kisii, both located around the East African Rift Valley. Among these, the Nakuru region is situated in Nakuru City, the capital of Rift Valley Province and Kenya's fourth-largest city, near the Menengai Crater.

This area boasts abundant natural resources. Besides the Menengai Crater, it also features the famous Nakuru National Park. According to FrontStreet Coffee's understanding, this park is world-renowned for Lake Nakuru and its flamingos. However, the city developed relatively late, beginning to prosper in 1900 as an important station on the Mombasa-Uganda railway.

Initially, only corn cultivation and livestock operations existed here. Later, influenced by other parts of Kenya, coffee cultivation gradually began, and it became one of the higher-altitude growing areas in the region. Coffee trees are distributed between 1,850-2,200 meters, producing coffee with medium acidity, full fruity aroma, and rich chocolate flavors.

Kenyan Coffee's Distinctive Characteristics

Kenyan coffee has long been beloved for its distinctive and complex berry acidity, the refreshing sweetness of sugarcane, and juice-like acidity. FrontStreet Coffee believes this is inseparable from the two mainstream high-quality varieties (SL28 and SL34) and the uniquely Kenyan K72 washing method.

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 number 28 and 34 demonstrated stronger disease resistance and outstanding flavor profiles. Thus, SL28 and SL34 created the classic deliciousness of Kenyan coffee that has been passed down through generations, captivating countless sour coffee enthusiasts. The coffee varieties of FrontStreet Coffee's roasted Kenya Assalia coffee beans are SL28 and SL34, with the brewed black coffee displaying intense aromatic notes of cherry tomatoes, black plums, snow pears, and berries.

Although both SL28 and SL34 share characteristics of high yield, ease of cultivation, and suitability for medium to high altitude planting, they are susceptible to pests and coffee diseases. Additionally, due to their unique flavors, SL varieties grown in Kenya are known for their prominent citrus, berry, and black plum flavors, high sweetness, bright and rich fruit acidity, and rich mouthfeel. Other varieties such as K7 and Ruiru 11 are also cultivated in Kenya, but SL28 and SL34 remain more popular due to their more distinctive and complex flavor profiles.

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