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Kenya Dimani Girl’s AA Coffee Beans

Region: Nyeri  Ndima-ini Processing Factory

Altitude: 1700-1900m

Variety: SL28 & SL34

Processing Method: K72 Washed

Harvest Season: 2020

Grade: AA

Nyeri Region

Nyeri

Nyeri is located in the high-altitude area near Mount Kenya and is an important premium coffee-producing region in Kenya. With an average altitude exceeding 1500 meters, many of Kenya’s top-quality coffees come from this area. Nyeri’s high elevation, coupled with its location east of the Aberdare Mountains and at the peninsula between Mount Kenya and Mount Bunyi, benefits from high terrain and fertile soil, making it a key hub for Kenyan coffee production in the central region, with well-developed coffee-related infrastructure.

The high-altitude Kenyan coffee beans from this region are renowned far and wide, with consistently high quality. The beans produced here feature flavors of dark berries, bright and sweet-sour black plum notes, and a delicate, long-lasting aftertaste. The region has two harvests per year, with the main season yielding higher-quality coffee: the main harvest season is from October to December, and the secondary season is from June to August.

The high-altitude Kenyan coffee beans from this region are renowned far and wide, with consistently high quality. The beans produced here feature flavors of dark berries, bright and sweet-sour black plum notes, and a delicate, long-lasting aftertaste. The region has two harvests per year, with the main season yielding higher-quality coffee: the main harvest season is from October to December, and the secondary season is from June to August.

Entani Processing Factory

Ndima—ini

This processing factory is part of the Gakuyu Cooperative. The Gakuyu Cooperative split from the larger Mathera Cooperative in 1996 to become independent. The Gakuyu Cooperative has only two factories: Ndima-ini and Kirigu.

Over the past 20 years, approximately 850 smallholder farmers have delivered ripe coffee cherries to the Ndima-ini Processing Factory, managed by John Kama. The Kenya Dimani Girl’s beans sourced by Front Street Coffee differ from the usual Kenyan 72-hour fermented washed process. These beans are soaked and fermented for 80 hours on top of the original method, and are finally naturally sun-dried on raised African beds.

Coffee Varieties

SL28&SL34

SL28 is a single variety selected in 1935 from drought-resistant strains of the Tanganyika variety. The SL28 variety is suitable for medium to high altitudes, with drought resistance but is sensitive to major coffee diseases. The SL28 bean resembles the Bourbon variety in appearance, being round and full-bodied. Recent genetic testing has also confirmed that the SL28 variety belongs to the Bourbon genetic group.

SL34 was first selected in the late 1930s at the Scott Agricultural Laboratory in Kenya. SL34 was chosen from a tree grown on the Kabete Loresho estate in Kenya, which was known as the “French Missionary.” The SL34 bean resembles the Typica variety. Front Street has sifted out beans from Kenyan lots that resemble Typica in appearance—slender, oval-shaped, and somewhat flattened when viewed from the side. Recent genetic testing indicates that SL34 is related to the Typica genome.

Coffee Bean Processing Method

K72

Although the information for the beans sourced by Front Street states a Kenyan 72-hour fermented washed process, the actual fermentation time is 80 hours. As a result, compared to the usual 72-hour fermentation, these beans exhibit a more pronounced acidity.

These beans undergo a repeated cycle of fermentation and washing. Processing begins on the day of harvest, selecting the highest-quality coffee cherries for pulping and fermentation. The first fermentation lasts 24 hours, after which the beans are washed with clean river water. This is followed by another 24-hour fermentation with clean river water, then another wash. This cycle is repeated three times to reach 72 hours, hence the name Kenyan-style 72-hour fermented washed process, abbreviated as [K72]. The aforementioned 80 hours refers to the fermentation time being extended based on ambient temperature during each fermentation cycle. Front Street believes that the Kenyan 72-hour fermented washed process, with prolonged low-temperature fermentation followed by sun drying, results in beans with brighter, cleaner, yet fuller flavors.

Front Street Coffee Roasting Recommendations

Front Street’s roasters used the Yangjia 800N semi-direct-fire roaster, with a charge weight of 480g: the drum temperature was set to 165°C, the air vent at 3, and the heat at 120. The turning point was at 1’32”. When the temperature reached 140°C, the air vent was opened to 4. At 6’25”, the temperature was 153.3°C, the bean surface turned yellow, and the grassy aroma completely disappeared, indicating the end of dehydration.

When the bean surface shows ugly wrinkles and black streaks, and the toast-like aroma clearly transitions to coffee fragrance, it can be defined as the prelude to first crack. At this point, listen carefully for the sound of first crack. First crack began at 9’56”, with the air vent unchanged, the heat reduced to 90 at 188°C, and the first crack development time lasting 2’10”. The beans were dropped at 194°C.

Front Street Coffee Cupping Report

Dry Aroma: Plum

Wet Aroma: Berries

Flavor: Black Plum, Plum, Caramel, Cream, Grape