When it comes to fruity, acidic pour-over coffee, most people first think of Ethiopia's Yirgacheffe, Huakui, or Panama's Geisha, while Kenyan coffee is often overlooked. In fact, Kenyan coffee also boasts layered sweet-and-sour aromas and a juicy mouthfeel. This article focuses on the Kenya AA Meru region Gichathaini processing station, taking a deep dive into its varietal characteristics, its unique washed processing method, and how roast level affects the flavor presentation. It will also introduce the specific details of Front Street Coffee's Kenya Little Tomato coffee beans, helping coffee enthusiasts find a fresh Kenyan pour-over bean worth picking up. [more…]

Ndaroini is a highly representative smallholder organization in Kenya's coffee-producing regions, and its name means "a place to rest all night" in Swahili. From building its own washing station in 1984 to partnering with Trabocca in 2018 to implement a new supply chain that rewards smallholders, Ndaroini has always promoted quality improvement through an innovative spirit. This article will guide you through the history of Ndaroini Coffee Co., Ltd., its variety composition, and processing methods, and provide an in-depth analysis of the flavor performance of Rodiniel Kenya AA coffee beans. At the same time, Front Street Coffee will also recommend related products to help you more intuitively experience the unique charm of this bean. [more…]

Kenyan coffee is renowned worldwide for its bright fruit acidity, full-bodied berry notes, and distinctive smoked plum flavor. This article systematically reviews the origins, altitudes, grades, and flavor profiles of ten Kenyan washed coffee beans, offers an in-depth interpretation of the K72 washing process and the origins and performance of the SL28 and SL34 varieties, and provides a detailed introduction to the brewing method for Front Street Coffee's Kenyan Cherry Tomato coffee beans, including practical content such as V60 dripper selection and three-stage extraction parameters, offering coffee enthusiasts a complete reference for Kenyan coffee tasting and brewing. [more…]

Kenya AA Nyeri Gichathaini Specialty Coffee Beans, with the two legendary varieties SL-28 and SL-34 and unique terroir, have become a sought-after treasure for coffee connoisseurs worldwide. From Ethiopia to Yemen, and then to the introduction of Brazilian Bourbon seeds, Kenyan coffee has gone through more than a century of evolution. This article will guide you through its origin and development, detail its blackberry and grapefruit-like fruity flavors, and help you master the most suitable brewing temperature and drinking rhythm. It will also introduce the auction system of the Kenya Coffee Board and the changes in production and prices worldwide. At the end, there is also a medium-light roast profile recommended by Front Street Coffee to help you unlock the best performance of these beans. [more…]