Kenyan coffee is regarded as one of the best in the world. You can find high-quality coffee with delicate, complex flavors. And this is by design. The rich volcanic soil, favorable weather conditions, moderate temperatures, and high altitudes contribute to the beans’ quality.
Overall, Kenya grows diverse varieties. Each variety has its unique flavor note, berry tone, and acidity. However, understanding Kenya coffee beans is the start to knowing how to best enjoy them. Roasters looking to make the most of these need to be knowledgeable as it will impact the outcome of the roast.
One significant factor in roasting Kenyan coffee is recognizing the grading system. After harvest, the beans are sorted by size. They are then graded by quality using a scale of 1-10 and separated into different batches.
The common size grades comprise of:
· E – Elephant beans, the biggest size
· PB – Peaberry
· AA – often higher priced, one of the more common grades
· AB – a smaller grade size than the AA
The type of beans will determine how you will roast it. For instance, when you roast AA beans, their high density may mean lowering your batch size. There is not much difference between roasting AA and AB-grade beans. However, PB-grade beans will need a different method to charge temperature, apply heat, and reduce heat throughout rate of rise descent. Avoid scorching your small beans by keeping temperatures lower.
When deciding on a roast profile, it helps to have a clear idea of what features of the coffee you want to highlight.
Having a clear idea of the roast profile you want will help you understand what you want your cup of coffee to become. Use your experience with roasting other beans or a general idea on how to start the process. This will help you make the tweaks you need for your roast.
Finding the profile for a specific drinker can be quite a challenge. Here are some factors to keep in mind.
Drop Temperature – AA grade beans are grown at high altitudes, making for very dense beans. You will need a drop temperature high enough to fully roast them.
The Drying Phase – Should you want to retain your coffee’s fruity acidity without giving it a heavy body, you can. Cut down on your drying phase by using more heat after the roast’s turning point.
The Maillard Phase – Stretching out this phase helps find the balance between the tartness and sweetness amidst the acidity of the coffee.
Roast Duration – More body is created the longer your roast your beans. You may get the right duration after several trials. It will also depend on whether you’re roasting for omni, filter, or espresso.
Development Time – If you want to preserve as much acidity as possible, shorten your development time. Make sure that the bean fully develops. Failure to do so keeps too much fruity acidity.
After roasting your Kenya coffee beans, give it enough time to degas. It may take up to a month due to the high density and light roast. Roasting Kenya coffee beans entails understanding how to treat them with care. This way, you can unlock its full potential and produce a flawless roast profile.
Our team conducted a series of test roasts to better understand the beans. We produced coffee each with a distinct roast profile, depending on what the drinker wants to experience. Check our products right now!
