Front Street Coffee (FrontStreet Coffee): Kenya Asaliya Coffee Beans

Region: Kenya, Thika Region, Asali Processing Plant

Altitude: 1550-1750m

Processing Method: Washed

Variety: SL28 & SL34

Flavor: Snow Pear, Smoked Plum, Yellow Sugar, Plum, Cherry Tomato 

Kenya is located in East Africa, with the equator crossing its center and the Great 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 coffee grown here is completely different from that of its neighbor Ethiopia. 

Region Information

Kenya's climate and geographical conditions provide unique advantages for growing high-quality coffee beans. It is located in East Africa, with the equator crossing its center and the Great 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, with a coastline of 536 kilometers. The country is mostly highlands, with an average altitude of 1500 meters. Mount Kirinyaga (Mount Kenya) in the center has an altitude of 5199 meters, with snow on its peak, making it the second highest peak in Africa. The entire country lies in a tropical monsoon zone, but due to its higher terrain, it has a tropical savanna climate with significant seasonal differences in rainfall.

The coastal areas are hot and humid, while the highlands have a mild climate, with the highest annual temperature ranging from 22-26°C and the lowest from 10-14°C. Kenyan coffee beans are a pillar industry for the local economy. Most Kenyan coffee grows at altitudes of 1500-2100 meters, with two harvests per year. Its main characteristic is a distinct fruity aroma, commonly citrus. Kenyan coffee has multi-layered flavors and juicy acidity, with perfect grapefruit and wine notes, and moderate body, making it the favorite single-origin coffee of many industry professionals. 

SASINI Estate is located in the KIAMBU region, at an altitude of 1500 to 2000 meters. The area has beautiful scenery and a pleasant climate, with abundant sunshine and excellent soil conditions. The soil is fertile acidic red soil, loose in texture with deep layers, so it has good drainage. The pH value of the water is between 5.5 and 6.5.

SL-28 is one of the two most highly regarded varieties produced by the Scott Laboratories in Kenya in the 1930s. Although Scott Laboratories no longer exists, it is now the National Agricultural Laboratories, part of the Kenya Agricultural and Livestock Research Organization. Both varieties are Bourbon derivatives, though from different lineages: SL-28 was developed from drought-resistant varieties originally grown in Tanganyika, which is part of modern-day Tanzania; it is generally considered to be of the highest quality but does not produce high yields compared to other commercial Arabica varieties. Both SL variants exhibit bronze-colored young leaves. 

Processing Method Introduction

The processing method used for this bean sourced by Front Street is washed processing.

Kenyan washed processing uses a repeated cycle of fermentation and washing. On the day of harvest, the finest coffee cherries are selected, pulped, and fermented for 24 hours. After 24 hours, they are washed with clean river water. Then, they are fermented again with clean river water for another 24 hours and washed again. This cycle is repeated 3 times, totaling 72 hours, which is why it is called the Kenyan 72-hour fermentation washed processing method, or K72 for short. This processing method allows the coffee beans to ferment for a long time at low temperatures, giving the beans a brighter, cleaner yet fuller flavor!

Front Street Coffee (FrontStreet Coffee) Roasting Analysis  This rich Kenyan coffee has hard beans due to its high altitude. It starts with a higher rate of temperature rise, with the yellowing point at around 5 minutes, then the heat is reduced to enter the Maillard reaction. At 166°C, the heat is reduced again to extend the Maillard reaction time. When first crack begins, the beans absorb more heat, so it is recommended to maintain heat during this stage to prevent stalling. First crack development takes a relatively long time, which helps reduce acidity and develop flavor.  Roaster: Yangjia 800N (roast batch 300g)

Charged at 170°C, heat 100, airflow 3; turning point at 1'42", at 140°C airflow opened to 3.5, heat unchanged; at 149°C the bean surface turns yellow, grassy smell completely disappears, entering the dehydration phase;

 7'14'' dehydration complete, heat and airflow unchanged, at 7'30'' the bean surface shows wrinkles and dark patches, the toasty smell turns to coffee aroma, this is the prelude to first crack, so listen carefully for the sound of first crack. At 8'20'' first crack begins, airflow opened to 4, heat reduced to 50. After first crack, development time is 1'50'', at 188°C heat reduced to 30 to flatten the temperature rise, dropped at 193.3°C.

Front Street Coffee (FrontStreet Coffee)

Brewing Recommendations 

Dripper: V60 or Cake Dripper

Water Temperature: 88-90°C

Coffee-to-Water Ratio: 1:15

Grind Size: Fine grind (80% passing through China standard No. 20 sieve)

Brewing Method: Pulse pouring. Bloom with 30g of water for 30 seconds, then pour in a slow circular motion to 124g for the first pulse, when the water level is about to expose the coffee bed continue pouring to 228g and stop, when the water level is about to expose the coffee bed again remove the dripper. (Timing starts from the beginning of blooming) Total extraction time: 1'55".

 When brewed with aV60dripper, it smells of floral notes, with an acidic profile of cherry tomato, citrus, and nuts on the entry, creamy aroma in the mid-palate, brown sugar sweetness in the finish, and a lingering aftertaste of cocoa and oolong tea. The flavor layers are quite rich with prominent floral notes; when brewed with a cake dripper, it smells of herbal and cherry tomato aromas , with an overall pronounced juicy character and lively acidity.

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