Kenyan Embu Region Kerigo Coffee BeansCoffee Bean Intro:
Front Street Coffee: Kenya Kerigo Coffee Beans
Region: Kenya Embu ENA Cooperative
Elevation: 1600-1800 meters
Variety: SL28, Ruiru11
Grade: AB
Processing Method: Washed
Flavour: Berry, dark plum, pomelo, Earl Grey tea
Kenyan Embu Region EMBU
The Embu region is located in Embu County, Kenya, near Mount Kenya, which is the largest dormant volcano in the East African Rift. The growing elevation in the Embu region is approximately 1300-1900 meters. The volcanic soil here is fertile, and in addition to coffee trees, locals also grow tea plants, which are two major export cash crops in the area.
About 70% of the population in Embu County engages in small-scale family farming. Due to the relatively small individual yields, the coffee is sold to cooperatives for processing and is eventually exported under the cooperative's name.
The Ena processing plant is one of two washing stations managed by the New Runyenjes station, located about 150 kilometers north of Nairobi, the capital of Kenya. Smallholder farmers deliver freshly picked coffee cherries from their backyards to the washing station for processing. The beans are then graded at the Ena plant before being sold.
Processing Method
At the Ena processing plant, coffee cherries are hand-sorted to remove defective beans, then the pulp and mucilage are removed, followed by thorough washing with clean water. The beans are then dried on raised beds, typically for 14-21 days, until the moisture content reaches 11-12%, after which they are packed and stored in warehouses awaiting export. Due to the multi-stage fermentation and washing during processing, the resulting cup exhibits a cleaner acidity. The Ena plant also implements water-saving measures and encourages farmers to protect water sources, thereby maintaining the overall ecological environment of the plantation.
Coffee Varieties
In the 20th century, when coffee berry disease was widespread in Kenya, the Scott Laboratories (Scot Labs) developed disease-resistant new varieties, SL28 and SL34. These varieties exhibit resistance to coffee berry disease as well as effective resistance to leaf rust and have been widely planted since the 1930s.
SL28 belongs to the Bourbon genetic group, with round, dense beans. It has strong drought tolerance, higher yield, and a pure flavor profile.
In the 1970s, Kenya developed the Ruiru11 variety to combat leaf rust. This variety can be densely planted without shade trees, offering high yield, resistance to coffee rust, and resistance to coffee berry disease.
Brewing Tips:
Brewing Reference
Roast-wise, this Kenyan coffee leans toward a fruity profile, aiming to preserve more bright acidity and dark fruit flavors. Front Street’s roasters opted for a light roast. Through cupping, the Kerigo coffee shows a diverse flavor profile: the dry fragrance carries a hint of dried berry aroma, the cup opens with acidity reminiscent of apple and grape, followed by a soft honey sweetness, and the overall profile delivers a rich Earl Grey tea-like body.
Filter: V60
Water Temperature: 90-91°C
Dose: 15g
Coffee-to-Water Ratio: 1:15
Grind Size: Fine sugar-like (80% through a #20 sieve)
Bloom with 30g of water for 30 seconds, then pour in a slow spiral until reaching 125g. Pause when the water level nearly exposes the coffee bed and continue pouring to 225g. Stop pouring and allow the coffee to fully drip through (start timing from the bloom). Total brew time: 2'00”-2’15".
