What defines Kenya coffee growing regions and their flavor?
Kenya coffee began in 1893, when the first plant was introduced, and British growers later expanded cultivation in highland areas at 1,400 to 2,100 meters. Volcanic ash soil rich in organic matter, maximum temperatures of 22 to 26 degrees Celsius, minimums of 10 to 14 degrees Celsius and steady rainfall together support high-quality arabica coffee beans, and within a century Kenya became a major coffee nation.
Cupping results reflect that terroir. At the 2017 TOH competition, a Kenya green bean from Fram Farm in Kiambu, grade AA, variety SL28/34, scored 85.30 for first place. Second went to Nguguini in Kirinyaga at 85.15, grade AA, variety SL28, grown at 1,700 to 1,800 meters. Kenyan coffee is known for fruity aromas, red wine notes and a long, layered aftertaste.
Kenya, as a neighbor of Ethiopia, has a coffee-growing history dating back to 1893, after which the British promoted large-scale cultivation in the highland areas at altitudes of 1,400 to 2,100 meters. The volcanic ash soil rich in organic matter, annual maximum temperatures of 22 to 26°C and minimum temperatures of 10 to 14°C, along with suitable rainfall, together create ideal growing conditions for high-quality Arabica coffee beans. Thanks to its natural endowments and the joint efforts of coffee farmers and the government, Kenya rose to become one of the world's major coffee nations within just one century. Its coffee is deeply favored by coffee enthusiasts for its rich fruity aromas, bold red wine notes, and long, layered aftertaste. This article will systematically introduce the cupping results of Kenyan coffee-producing regions, along with detailed information on Front Street's 2017 TOH Best Kenya green beans, as well as the green bean information and flavor descriptions of the 2016 Brazil COE Natural Champion and the Guatemala COE 4th place Geisha Honey.
Kenya borders Ethiopia, the birthplace of coffee. In 1893, the first coffee plant was introduced to Kenya for cultivation. Thereafter, the British promoted large-scale coffee cultivation in the highland areas at altitudes of 1,400 to 2,100 meters, where the volcanic ash soil is rich in organic matter.
Kenya's annual maximum temperature ranges from 22 to 26°C, with minimum temperatures of 10 to 14°C. Combined with the local suitable rainfall conditions, these are precisely the indispensable elements for producing high-quality Arabica coffee beans.
With its superior natural and geographical conditions, coupled with the continuous support of coffee farmers and the government, Kenyan coffee rose to become a world coffee power in just one century. The intense fruity aromas, bold red wine character, and rich, lasting sweetness of Kenyan coffee are especially sought after by many coffee enthusiasts.
Front Street 2017 ToH Best Kenya Green Bean Information First Place
Cupping Score: 85.30 Grade: AA Variety: SL28/34 Estate Name: Fram Farm Region: Kiambu
Second Place
Cupping Score: 85.15 Grade: AA Variety: SL28 Estate Name: Nguguini Altitude: 1,700-1,800 meters Region: Kirinyaga
Third Place
Cupping Score: 85.10 Grade: PB Variety: SL34 Estate Name: Mugaga (Kenya Mugaga Washing Station) Altitude: 1,600 meters Region: Nyeri
Fourth Place
Cupping Score: 85.00 Grade: PB Variety: Arabica Estate Name: Kayu Altitude: 1,650 meters Region: Murang'a
Fifth Place
Cupping Score: 85.00 Grade: AB Variety: Arabica Estate Name: Kaimbu Region: Kiambu
Seventh Place
Cupping Score: 85.00 Grade: PB Variety: SL Estate Name: Barichu Gatomboya Region: Nyeri
Eighth Place
Cupping Score: 84.90 Grade: AA Variety: SL28/34 Estate Name: Tano Ndogo Region: Kiambu
Tenth Place
Cupping Score: 84.85 Grade: PB Variety: SL Estate Name: Rungeto Karimikui Region: Kirinyaga
Eleventh Place
Cupping Score: 84.85 Grade: PB Variety: SL Estate Name: Thirikwa Gakuyuni Region: Kirinyaga
Thirteenth Place Cupping Score: 84.80 Grade: AA Variety: Batian Estate Name: DeKUT Farm Region: Nyeri
Front Street 2016 Brazil COE Natural Champion Same Lot
Green Bean Basic Information
• Estate: Fazenda Guariroba • City: Santo Antônio Do Amparo • Region: Sul De Minas • Altitude: 1,100 meters • Producer: Homero Aguiar • Variety: Yellow Catucai • Processing Method: Natural • COE Ranking: 2016 Natural Group First Place • Cupping Score: 90.50
Flavor Description
• Aroma/Flavor Description: Candy, grape juice, milk chocolate, honey, brown sugar, starfruit, cinnamon, sweet wine, citrus, blood orange, plum, white wine • Acidity Description: Citric acid, fruity acidity, complex bright acidity, tartaric acid • Other Descriptions: Fruit juice, rich mouthfeel, smooth, creamy, long-lasting sweetness
Front Street 2016 Guatemala COE 4th Place Geisha Honey
Green Bean Basic Information
• Estate: El Centro • City: Monjas • Region: Jalapa • Altitude: Above 1,450 meters • Humidity: 50-60% • Country: Guatemala • Variety: Geisha • Processing Method: Honey • COE Ranking: 2016 Fourth Place • Cupping Score: 90.76
Flavor Description
• Aroma/Flavor Description: Floral, fruity, green apple, jasmine, orange, peach, yellow peach, honey, mango, melon, citrus, raspberry • Acidity Description: Citrus, malic acid • Other Descriptions: Long-lasting sweetness, smooth and balanced mouthfeel, clean, tea-like, honey sweetness
The above content is compiled by CoffeeHunters, a coffee news website.
