Introduction:The first impression that Kenyan coffee often gives is of washed processing and bright fruity acidity, but in fact, there are also stunning natural (sun-dried) lots. This article delves into the regional background, variety characteristics, and natural processing details of the Andabes Estate Natural microlot, and provides tested roasting curves, cupping flavor profiles, and pour over recommendations to give you a comprehensive understanding of the diverse flavor potential of Kenyan natural coffee.
When Kenyan coffee is mentioned, many people immediately think of its iconic washed processing and vibrant acidity, but did you know that Kenya also produces natural-processed specialty lots? A well-known coffee brand’s Andabes Estate Natural microlot is a representative work that breaks the stereotype. This coffee from the northern part of the East African Rift Valley showcases a completely different layering through natural processing. This article will take you through the growing environment, estate history, characteristics of the SL28 and SL34 varieties, natural processing procedures, and extend to roasting advice, cupping results, and pour over techniques, to explore the full picture of Kenyan natural coffee.
This Andabes Estate Natural microlot is produced in the northern part of Kenya’s Rift Valley, near the town of Kitale in Nzoiya County. The estate covers a total area of approximately 758 hectares, of which 248 hectares are planted with coffee. After being taken over by Kaitet Tea Plantations in 2011, the management focused on improving employee welfare and social responsibility, including renovating village housing, funding student education, and gradually upgrading coffee processing facilities, leading to steady improvements in coffee quality. Currently, the estate’s coffee is graded as AA, grown at altitudes between 1750 and 1950 meters, making it a typical high-altitude producing region.
In terms of variety, this coffee uses Kenya’s classic SL28 and SL34. These two varieties were both developed between 1935 and 1939, when Scott Laboratories selected 42 trees from various regions and carefully cultivated them through rigorous screening. SL28 belongs to the Bourbon genetic group, has good drought resistance but is relatively susceptible to leaf rust, and has round, plump beans; SL34 is genetically closer to Typica, with slightly flat, oval, and elongated beans, higher yield, and better adaptation to slightly lower altitudes. One physical store’s cupping found that both varieties exhibit rich berry acidity and caramel finishes, but SL34 has a richer mouthfeel, with acidity as full as blackberry juice, well-balanced sweetness and acidity, and a distinct caramel aftertaste; SL28 has more pronounced acidity, similar to blueberry juice, slightly higher in acidity with prominent sweetness, showcasing the high sweetness characteristic of the Bourbon variety.
The processing method for this natural coffee is the traditional Natural process. The coffee cherries are thoroughly washed with Koitobos River water before being placed on raised beds to dry. Depending on weather conditions, the drying period takes about 21 to 28 days, during which the coffee is turned at least four times a day to ensure even drying, until the moisture content drops to 10–12%, after which the pulp and skin are removed by machine and the beans are stored. This process preserves more sugary flesh, giving the coffee a richer fruity aroma and fuller body.
For roasting recommendations, one well-known coffee brand suggests starting with a drum temperature of 180°C, initial flame set to 130, and the air vent opened to 3, with the turnaround point around 1 minute and 42 seconds. When the drum temperature reaches 140°C, the air vent is adjusted to 4, and at 146°C, the bean surface turns yellow and the grassy aroma dissipates. At 166°C, the flame is reduced to 100 while the air vent remains unchanged. Around 7 minutes and 25 seconds, the bean surface shows wrinkles and dark spots, and the toast bread aroma transitions to coffee aroma—this is when you should listen carefully for the first crack. The first crack begins at 8 minutes and 20 seconds, then the flame is reduced to 70 while keeping the air vent unchanged, allowing the coffee to develop for another 1 minute and 45 seconds after first crack, and it is finally dropped at 194°C.
According to a cupping report from a physical store, this Kenyan natural coffee has a dry aroma with notes of small tomatoes, and the wet aroma shows a distinct caramel scent. The flavor profile includes small tomato, dark plum, lemon, caramel, cream, and black tea, offering a rich and balanced complexity. For actual pour over brewing, it is recommended to adjust the grind size to be slightly coarser, close to that of coarse sugar granules, which helps better present the coffee’s full body and complex flavors.
A hands-on pour over experience from a physical store showed that this natural coffee has a fuller mouthfeel compared to its washed counterpart. In the high-temperature stage, the aroma is dominated by caramel, with the entrance revealing the juicy sensation of small tomatoes and the bright acidity of dark plums; as the temperature drops, the acidity softens into a lemony tone, with a silky texture like cream, and the finish carries an aftertaste of black tea, providing a long-lasting and memorable sweetness. By appropriately adjusting grind size and brewing parameters, the unique charm of Kenyan natural coffee can be more fully revealed.
The above content is compiled by CoffeeHunters, a coffee news website.
