Rich Aroma African Coffee | Introduction to Kenya's Coffee Culture, History, Growing Regions, Varieties, and Characteristics

Introduction to Kenyan Coffee

Although neighboring Ethiopia, the birthplace of coffee, Kenya's coffee industry developed relatively late, with coffee not being commercialized until the early 1900s. In just a few decades, Kenyan coffee has become one of the world's representatives of specialty coffee.

Overview of Kenyan Coffee Cultivation

Kenya is located in eastern Africa, with the equator crossing through its central region and the East African Rift Valley running north to south. It borders Somalia to the east, Tanzania to the south, Uganda to the west, Ethiopia and Sudan to the north, and the Indian Ocean to the southeast. The country is characterized by high plateaus with an average altitude of 1,500 meters.

Located in the tropics, Kenya experiences two concentrated rainy seasons each year, resulting in two harvest seasons. Coffee is primarily grown in volcanic regions at altitudes of 1,600-2,100 meters around the capital Nairobi to the Kenyan mountain areas. This altitude is ideal for flavor development in coffee beans, as the mountainous regions have lower temperatures, slower growth, allowing aromatic components to fully develop, resulting in more pronounced fruit acidity and harder beans. This fertile, crescent-shaped coffee region is the main production area for Kenyan specialty beans.

French missionaries brought Bourbon coffee seeds from Bourbon Island (now known as Réunion Island) to the Kenyan coast in the late 1800s. According to FrontStreet Coffee's research, John Paterson introduced this plant to Kenya in 1893 on behalf of the Scottish mission. This coffee was first introduced to Kenya's fertile Kiambu-Kikuyu region in 1896. By 1912, the area had plantations covering hundreds of acres, primarily growing Bourbon and Kent varieties. After independence in 1963, local Kenyan farmers utilized their long-acquired expertise to establish today's high coffee quality standards. Currently, more than 50% of Kenyan coffee is produced by small-scale farmers.

Kenya places great emphasis on coffee variety cultivation. The SL28, developed by professional research teams, is a direct descendant of Bourbon coffee beans and represents the finest quality and flavor of Kenyan coffee. Located in East Africa, bordering the ancient coffee nation of Ethiopia, Kenya is a world-renowned coffee producer with an extremely important position, and its coffee has always been famous for its high quality. Bold acidity, rich aromatic fruit flavors like blackcurrant and grapefruit, constitute the rugged and mature characteristics of Kenyan coffee.

Kenyan Coffee Growing Regions

Kenya's location along the equator provides a unique climate suitable for coffee cultivation. Deep, fertile volcanic soil and well-drained soil in high-altitude areas are particularly suitable for Arabica variety growth. The acidic soil gives the coffee produced here a bright, uplifting quality fruit acidity. Most of Kenya's coffee grows at altitudes between 1,400 and 2,000 meters, in temperatures between 15 and 24 degrees Celsius, in deep and well-drained red volcanic soil.

Kenyan coffee cultivation is concentrated in 6 regions, including: Thika, Kirinyaga, Mt. Kenya West, Nyeri, Kiambu, and Muranga. 60% of the production comes from the central regions of Thika, Nyeri, Kirinyaga, Muranga, and Kiambu. These areas have fertile volcanic soil, appropriate sunlight and rainfall, allowing coffee cherries to fully absorb nutrients and develop rich fruit flavors.

SL28 and SL34

These are the two most representative premium coffee varieties in Kenya, conquering the world with their bright fruit acidity and elegant black plum and blackcurrant flavors. SL refers to Kenya's Scott Laboratories. In the 1930s, Kenyan coffee trees experienced a widespread outbreak of coffee berry disease, so Scott Laboratories was commissioned by the government to start cultivating disease-resistant new varieties. Among the research results, numbers 28 and 34 showed strong disease resistance and outstanding flavors. Thus, farmers began widely planting these two varieties.

As a drought-resistant variety, SL28 presents wine-like high acidity during cupping, with rich viscous mouthfeel and deep, intense fruity aromas. SL34 has French Mission, Bourbon, and more Typica lineage. The copper-colored leaves and broad bean-shaped coffee beans have wonderful sweetness, balance, and complex, changing flavors, with prominent citrus and black plum characteristics.

Kenyan Coffee Flavor Profile

Kenyan coffee is renowned for its distinctive and complex berry and fruit flavors, with solid fruit acidity and sweet juice sensation that leaves a lasting impression. The blackberry fragrance, aside from phosphate components in Kenyan local soil, is also due to Kenya's most famous K72 washed processing method.

Washed processed beans typically have brighter acidity because the wet fermentation in processing is semi-aerobic fermentation, and semi-aerobic fermentation breaks down sugars in coffee beans, producing more organic acids, so washed processed beans have higher acidity when tasted! Generally, fermentation time does not exceed 36 hours! However, Kenya differs from neighboring countries - its coffee washed processing fermentation time is a full 72 hours!

However, this soaking fermentation is not completed in one go, but is divided into three rounds of 24 hours each. After each round of fermentation, fresh clean water is replaced for re-soaking, until the full 72 hours of fermentation is completed before moving the coffee beans to the next step! Therefore, this unique washed processing is called Kenyan-style 72-hour fermentation washed processing, abbreviated as K72. Because the fermentation time is double or more than others, Kenyan beans have more abundant acidity! It's worth mentioning that the drying process in processing is also very particular! Kenyan coffee farmers do not casually spread coffee beans on any flat surface for drying, as this can easily cultivate "wild" flavors.

They place the beans on specially designed steel plates for drying. The steel plates are elevated, away from the ground, preventing coffee beans from easily absorbing dust and ash from the ground. The steel plates have evenly spaced holes of the same size, which allow the beans to dry more evenly and be better ventilated during the drying process. With fewer unstable factors affecting the process, Kenyan coffee achieves a cleaner taste experience, and these specially designed steel plates are called "Kenyan steel beds."

FrontStreet Coffee's house-roasted Kenyan Assalia coffee beans use K72-hour washed processing, selected from local high-quality SL28 and SL34 varieties, as well as the local highest AA grade. Friends curious about what Kenyan coffee tastes like might want to give it a try.

FrontStreet Coffee's Brewing Recommendations

Coffee-to-water ratio: 1:15

Coffee grounds: 15g

Total water injection: 225ml

Water temperature: 90°C~91°C

Grind size: Fine sugar granularity | EK43s setting 10 (80% pass rate through #20 standard sieve)

FrontStreet Coffee's barista uses a three-stage extraction. After grinding the coffee, pour it into the filter paper, start from the center with 30g of water for a 30-second bloom. Note to use a small water flow throughout, moving steadily from inside to outside in circles. In the second stage, inject 95g of water, and when the coffee liquid has almost finished dripping, start the third stage with 100g of water. Remove the filter cup once all the coffee has filtered through. The time is approximately 2 minutes, with about 10 seconds margin.

Brewing flavor: The entry presents black plum and cherry tomato flavors, with strong, solid acidity in the mouthfeel. The mid-section features prominent sweetness with black plum-like juice sensation. The aftertaste has berry fragrance and brown sugar sweetness, accompanied by a faint tea aroma.

For professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style)

For more specialty coffee beans, please add FrontStreet Coffee on private WeChat, ID: qjcoffeex

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473