Do Kenyan Sun-Dried Coffee Beans Really Exist?

Yes. Kenya is known for its 72-hour fermentation washed process, but natural lots do exist. The Andabes Estate natural micro-lot, grown at 1750-1950m in Kenya's northern Rift Valley near the Kitale market town in Nzoiya County, uses SL28 and SL34 varieties graded AA. It is an example of sun dried coffee beans from a country long associated with washing.

Andabes Estate covers about 758 hectares, 248 of them planted with coffee, and changed hands in 2011 when Kaitet Tea Plantations took over. The kenya coffee beans taste here still shows bright fruit acidity, but the natural process adds a different sweetness and body compared with the standard washed profile, which is why the lot surprised many drinkers.

When Kenyan coffee comes to mind, most people picture the signature washed process and bright fruit acidity. But does Kenya also produce natural batches? The natural micro-lot from Andabes Estate released by Front Street Coffee breaks this stereotype. This article will cover the growing region background, estate history, the characteristics of SL28 and SL34 varieties, details of the natural process, and Front Street's roasting curve, cupping performance, and brewing suggestions, offering a complete picture of this natural Kenyan coffee's flavor and giving you a fresh understanding of Kenya's coffee diversity.

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“What! Kenya actually has naturally processed coffee beans too?” That was the first reaction of many coffee lovers when Front Street Coffee launched this natural batch from Andabes Estate. Most Kenyan beans on the market use a 72-hour fermentation washed process, which over time led people to assume that Kenyan coffee is only washed.

Front Street Kenya Andabes Estate Natural Micro-lot Coffee Beans

Region: Northern East African Rift Valley

Altitude: 1750-1950m

Process: Natural

Variety: SL28, SL34

Grade: AA

The estate is located in the northern part of Kenya's Rift Valley, adjacent to the Kitale market town in Nzoiya County. Andabes Estate covers a total area of about 758 hectares, of which 248 hectares are planted with coffee.

In 2011, the estate changed hands again and was taken over by the current owner, Kaitet Tea Plantations.

After taking over, the new owner focused on employee welfare and social responsibility. Since 2011, the estate has funded the renovation of more than 15 housing units and sponsored two high school students in obtaining better educational resources. Starting in 2012, the estate continued to upgrade its infrastructure, and coffee quality steadily improved along with it. The owner stated that once profits grow further, the social responsibility program will also expand accordingly. Coffee Varieties

SL28 & SL34

Between 1935 and 1939, coffee varieties bred by the Scott Laboratories were all named with the prefix SL. The laboratory selected 42 tree types from different origins and conducted research on yield, quality, drought resistance, and disease resistance. After numbering and screening them one by one, SL-28 and SL-34 were ultimately retained. Among them, SL-28 is more famous, while SL-34 has higher yield and slightly lower requirements for growing altitude.

SL28 belongs to the Bourbon genetic group and has a certain degree of drought resistance, but is relatively weak against coffee leaf rust. Its bean shape is close to Bourbon, round and plump. SL34 is genetically closer to Typica, and its bean appearance also shows Typica's typical slender oval shape, though from the side it is not as swollen as Typica and is relatively flatter. Differences Between SL28 & SL34 Flavors

After separate cuppings, Front Street found that the flavor directions of SL28 and SL34 are quite similar, both presenting layered berry acidity and a caramel-sweet finish.

If we look into the differences more closely, SL34 has a fuller mouthfeel, with acidity leaning toward the rich sensation of blackberry juice, overall balanced sweetness and acidity, and a caramel aftertaste in the finish; SL28 is closer to blueberry juice acidity, with slightly higher acidity, more prominent sweetness, and the signature high sweetness of the Bourbon variety. Natural Process

Natural

This naturally processed bean obtained by Front Street was thoroughly washed with water from the Koitobos River at Andabes Estate and then dried on raised beds. Depending on weather conditions, it usually takes 21 to 28 days to complete drying. During drying, the coffee cherries are turned at least four times a day to ensure even drying. Once the moisture content drops to 10-12%, the skin and pulp are removed by machine, and the beans are then stored in warehouses.

FrontStreet Coffee Roasting Suggestions

Charge when the drum temperature rises to 180°C, set the heat to 130, open the airflow to 3, with a turning point at 1’42”. When the drum temperature reaches 140°C, adjust the airflow to 4; at 146°C the bean surface turns yellow and the grassy smell dissipates. At 166°C lower the heat to 100 and keep the airflow unchanged.

At 7’25”, wrinkles and dark spots appear on the bean surface, and the toast aroma gradually turns into coffee aroma, which can be regarded as the prelude to first crack, so the sound of first crack should be carefully listened for at this point. First crack begins at 8’20”, lower the heat to 70 and keep the airflow unchanged. After first crack, develop for 1’45” and drop at 194°C. FrontStreet Coffee Cupping Report

Dry aroma: cherry tomato

Wet aroma: caramel

Flavor: cherry tomato, smoked plum, lemon, caramel, cream, black tea

FrontStreet Coffee Brewing Notes

After cupping, Front Street found that this natural Kenyan coffee has a fuller and more substantial mouthfeel than the washed version. Therefore, when brewing, it is recommended to slightly coarsen the grind size to a particle size close to coarse granulated sugar, so that the extracted coffee has better layering.

[Front Street Kenya Andabes Estate Natural Coffee Beans] Brewing flavor: caramel aroma in the high-temperature stage; on entry, the juicy sensation of cherry tomato and smoked plum acidity; after the temperature drops slightly, it shifts to citric acidity and a creamy, smooth texture, with a black tea-like finish and a long-lasting sweet aftertaste overall.

For more specialty coffee beans, please add the private WeChat of FrontStreet Coffee, WeChat ID: kaixinguoguo0925

The above content is compiled by CoffeeHunters, a coffee news website.