Honestly, Front Street Coffee is very fond of Kenyan coffee. If you're a friend who frequently visits Front Street Coffee's stores to drink coffee, it's not hard to notice that among the many samples Front Street Coffee shares, Kenya has a very high appearance rate. As for why we like it so much, Front Street Coffee believes this point is shared by many enthusiasts alike. Because Ken [more…]

Honestly, Front Street Coffee is very fond of Kenyan coffee. If you are a friend who frequently visits Front Street Coffee's stores to drink coffee, it will not be hard to notice that among the many samples Front Street Coffee shares, Kenya has a very high rate of appearance. As for why we like it so much, Front Street Coffee believes that on this point, we are in complete agreement with many enthusiasts. Because Ken [more…]

Kenyan coffee is renowned for its bright acidity and complex flavors, and its grading system is equally worth understanding in depth. Kenyan coffee beans are roughly divided into eight grades—E, PB, AA, AB, C, TT, T, and MH/ML—based on bean size, weight, and shape and appearance, with Grade AA being the most common and outstanding in quality. This article will analyze in detail the specific classification criteria for each grade, including the 17/18 screen size of Grade AA, as well as cup quality classifications set by exporters such as TOP, PLUS, and FAQ. It will also introduce the Kenyan AA TOP-grade beans launched by Front Street Coffee, originating from the Thika region and processed using the K72 double washing fermentation method, presenting delicate acidity reminiscent of berries and red wine along with a creamy sweet aftertaste, making them a top choice for lovers of acidic coffee. [more…]

Kenyan coffee has always held a special place in the global specialty coffee scene, winning over countless coffee lovers with its bright fruit acidity, rich body, and distinctive winey aroma. But when it comes to the grading of Kenyan beans, many people hold misconceptions—is AA really the highest grade? This article will provide a comprehensive interpretation of the core knowledge of Kenyan coffee, from the origin's history, the grading system, and flavor characteristics to Front Street Coffee's roasting and brewing recommendations, taking you to rediscover the coffee charm of this East African producing country. [more…]

Kenya AA coffee is often hailed as one of the world's top specialty coffees, but what exactly do the letters AA and PB stand for? This article systematically breaks down the grading system for Kenyan green coffee beans, including the meaning and specifications of each grade—E, PB, AA, AB, C, TT, T, and MH/ML—and takes a deep dive into the flavor differences between AA and PB peaberry beans. Drawing on years of roasting experience, Front Street Coffee uses an Ichamama Peaberry as an example to share its roasting approach and cupping performance, while also offering brewing parameter recommendations for Kenya AA, helping coffee lovers gain a comprehensive understanding of what to look for when buying and tasting Kenyan coffee. [more…]

Kenyan coffee is renowned worldwide for its bright acidity and rich layers. What secrets lie behind its unique flavor? This article starts with two beans from Front Street Coffee—Kenya AA Cherry Tomato and AB Komatina Cranberry—and systematically sorts out the geographical conditions, cultivation models, and grading system of Kenyan producing regions, with a focus on analyzing the lineage of the two classic varieties SL28 and SL34, as well as the complete process of the K72 Kenyan-style 72-hour double washed fermentation method. It also includes Front Street Coffee's roasting curve and V60 brewing parameters, helping coffee lovers fully understand every key step of Kenyan coffee from green bean to cup. [more…]

Kenyan coffee is renowned worldwide for its outstanding quality, but what exactly do the letters AA and PB represent? From the perspective of Front Street Coffee, this article systematically sorts out Kenya's coffee grading system, including the meaning and distinguishing criteria of each grade: E, PB, AA, AB, C, TT, T, and MH/ML. At the same time, Front Street takes a batch of Peaberry from the Ichamama Factory in the Nyeri region as an example, documenting in detail the complete process from green bean information and cooperative background to roast curve design and cupping flavors, and conducts a brewing comparison with Kenyan AA coffee beans, helping readers gain a deeper understanding of the actual differences in taste and flavor between PB Peaberry and AA coffee beans. [more…]

Kenyan coffee is renowned for its intense acidity and fruity notes reminiscent of smoked plum and cherry tomatoes, making it a favorite among specialty coffee enthusiasts. Starting from the flavor profile of Front Street Kenya coffee, this article systematically reviews the cultivation history of Kenyan coffee, its main producing regions, the characteristics of the SL28 and SL34 varieties, and how the famous K72 washing process shapes its bright acidity. It also introduces roasting and brewing recommendations for Front Street Little Tomato coffee beans, giving you a comprehensive understanding of why Kenyan coffee is so rich in fruity acidity. [more…]

Kenyan coffee is renowned for its bright, intense acidity, often described as having flavors of cherry tomatoes and prunes, which stands in sharp contrast to the citrus notes of Ethiopian coffee. From the perspective of Front Street Coffee, this article systematically reviews Kenya's coffee-growing regions and their cultivation conditions, the main varieties (SL28, SL34, Ruiru11, Batian), the distinctive K72 washed processing method, and the practical meaning of AA, AB, PB, and other grades in Kenya's green bean grading system. The article also shares the roasting parameters for two Kenyan beans at Front Street Coffee and provides specific water temperature, coffee-to-water ratio, grind size, and staged extraction techniques for brewing Kenyan AA in a V60 dripper, helping coffee enthusiasts gain a more comprehensive understanding of the flavor sources and brewing key points of Kenyan coffee. [more…]

Kenyan coffee occupies a unique position in the global specialty coffee scene, thanks to its distinct berry flavors, robust fruit acidity, and sweet, juicy mouthfeel. The formation of this flavor profile is related not only to the local soil's high phosphoric acid content but also, crucially, to the famous K72 washing process—a three-stage fermentation lasting up to 72 hours. This article will provide a detailed analysis of the K72 fermentation process and Kenya's steel bed drying method, outline the Kenyan coffee bean grading system and exporter cup grading, and share Front Street Coffee's roasting approach and pour-over parameters for AA-grade Kenyan Asaliya, helping readers fully understand the flavor logic of Kenyan coffee from processing to cup. [more…]

Kenyan coffee occupies an irreplaceable position in the global specialty coffee landscape, winning over countless coffee lovers with its bright citrus aromas, juicy acidity, and wine-like finish. Front Street Kenyan coffee is mostly grown in highland areas at altitudes of 1,500 to 2,100 meters, with two harvests each year. This article will systematically review the characteristics of Kenyan specialty coffee from the perspectives of cup profile, industry management, grading system, and auction mechanisms, and introduce its development trajectory and price trends in the international market. [more…]

Kenya is a coffee origin that cannot be overlooked on the global specialty coffee map, renowned for its intensely bright acidity and complex layers. This article provides a systematic overview of Kenyan coffee cultivation, including the capital Nairobi, the port city of Mombasa, nearly 700,000 smallholder families, growing conditions at elevations ranging from 1,400 to over 2,000 meters, and varieties such as SL28, SL34, Ruiru 11, Batian, and K7. The article also outlines the main and secondary harvest seasons, the major growing regions in the central and western areas, and compares the flavor differences across counties such as Nyeri, Embu, and Thika. It focuses on analyzing the Kenyan-style 72-hour washed processing method (K72), detailing its process and advantages, while also introducing the lesser-seen traditional natural-processed Kenyan coffee, including the historical background and flavor profile of Missionary Bourbon. Finally, it includes two comparison bean information cards and brewing suggestions, making it ideal for coffee enthusiasts looking to gain a comprehensive understanding of Kenyan coffee. [more…]

Kenyan coffee is renowned worldwide for its intense, full-bodied fruity acidity, forming a sharp contrast with the soft, bright character of neighboring Ethiopia. This article systematically reviews the development history, growing conditions, major producing regions, variety characteristics, and grading system of Kenyan coffee, and documents in detail Front Street Coffee's roasting, cupping, and pour-over parameters for two beans—Kenya Asaliya AA TOP and Sasini Estate PB—helping coffee enthusiasts gain a comprehensive understanding of Kenyan coffee from seed to cup. [more…]

Kenyan coffee is renowned worldwide for its intense, full-bodied fruity acidity and rich fruit flavors, and its unique grading system and processing methods have always been a focal point for coffee enthusiasts. This article will systematically review the development history, cultivation models, variety composition, and regional characteristics of Kenyan coffee, provide a detailed interpretation of the complete grading system from E to T, and deeply analyze the flavor differences between AA and AB grades. At the same time, Front Street Coffee will share roasting suggestions and pour-over parameters for two beans, the Kenyan Asaliya and the Sasini Estate PB, taking you through every step of Kenyan coffee from seed to cup. [more…]

Kenyan coffee has always been known for its distinct fruity flavors, and Front Street Coffee's Kenyan coffee beans showcase an interwoven sweet-and-tart profile reminiscent of blackberry, grapefruit, and lemon, with a rich and full aroma. However, what truly sets Kenyan coffee apart is its bright and powerful acidity. Although it shares the African continent with Ethiopia, the birthplace of coffee, and the two are neighbors, the flavor profile of Kenyan beans differs significantly from that of Ethiopian coffee. This article will explore Kenya's high-altitude growing conditions, the two classic varieties SL28 and SL34, its unique grading system, and the 72-hour "Kenyan double fermentation" washed process, and will also introduce how Front Street Coffee's Kenyan Cherry Tomato coffee beans, through a medium-light roast, present layers of cherry tomato, smoked plum, black plum, caramel, and snow pear. [more…]

Kenyan coffee is famous for its bright acidity and intense berry flavors, and is a beloved favorite among many seasoned coffee enthusiasts. But do you know about its cultivation history, producing regions, and green bean grading? This article starts with the origins of Kenyan coffee, outlines the distinctive characteristics of its six major producing regions, explains the logic behind grading standards such as AA and PB, and shares brewing parameters and techniques recommended by FrontStreet Coffee, helping you gain a more comprehensive understanding of this East African coffee-producing country and find Kenyan beans that suit your taste. [more…]

Kenyan coffee occupies a unique position in the global specialty coffee landscape, and its full, delicate flavors draw enthusiasts in droves. This article starts from the Kenya Asali AA Top Little Tomato coffee beans currently sold by Front Street Coffee, and takes a deep dive into the growing conditions, variety characteristics, and brewing key points of Kenyan coffee. The article focuses on how high altitude and volcanic soil shape the high acidity and complex sweetness of Kenyan coffee, and provides a detailed explanation of the origins, agronomic traits, and flavor performance of the two classic varieties SL28 and SL34. It also includes the standard pour-over parameters used at Front Street Coffee stores, helping readers reliably reproduce a delicious cup of Kenyan coffee at home. [more…]

Although Kenya borders Ethiopia, the birthplace of coffee, commercial cultivation there did not begin until the early 20th century, yet within just a few decades it rose to become a major benchmark for specialty coffee worldwide. This article will guide you systematically through Kenya's coffee-growing conditions, its six core production regions, the flavor differences between the representative varieties SL28 and SL34, and the K72 washed processing method that gives its coffee bright acidity and a full, juicy body. At the same time, Front Street Coffee will share its own brewing parameters and three-pour extraction recipe for Kenyan Asalia coffee beans, helping you brew the classic Kenyan flavor profile where smoked plum, black plum, and yellow sugar intertwine. [more…]

Kenyan coffee stands out in Africa with its distinctive cherry tomato acidity and bright cup profile, thanks in large part to the two major varieties SL28 and SL34. This article focuses on Kenyan PB round beans, outlining the high-altitude growing conditions of Kenyan coffee, the unique K72 washed fermentation process, and the eight-tier grading system based on bean size. It also compares the flavor differences among common grades such as PB, AA, and AB, and, drawing on three beans listed by Front Street Coffee—Sasini Estate PB round beans, Asali AA, and Gachatha Cooperative AB—shares practical brewing parameters and cupping performance to help coffee lovers gain a more comprehensive understanding of what makes Kenyan coffee so captivating. [more…]

Kenyan coffee regions are renowned for their bright and complex acidity, making them a favorite among many coffee lovers who prefer fruity, acidic flavors. Front Street Coffee's Kenyan coffee beans come from the Thika region, use SL28 and SL34 varieties, and undergo the Kenyan-style 72-hour washed process, presenting a full-bodied juice-like quality with dark fruits such as black plum, berries, and blackberry. Whether brewed by pour-over, cold brew, moka pot, or French press, it showcases its vibrancy and a clean, refreshing balance of sweetness and acidity. This article will focus on the varietal background of Kenyan coffee, its growing terroir, the K72 processing method, the green bean grading system, and Front Street Coffee's specific approaches to roasting and brewing, helping readers fully understand the source of this coffee's flavor and the best ways to present it. [more…]