Kenya Coffee AA has a reputation as an unsurpassed top-quality coffee. This meticulously prepared East African coffee is famous for its rich body, pleasant, vibrant acidity, fragrant aroma, and winy aftertaste with overtones of berries and citrus. Kenya Coffee AA is commonly described as having an almost sweet taste accompanied by wine-like or fruity overtones. They are well-known all over the world and sought after for their bold, intense, full-bodied flavors accompanied by overtones of berry, citrus fruits, and mild floral fragrances. This has led to Kenya Coffee AA being described as sweet with bright acidity. It is proven that coffees made with Kenya Coffee AA beans contain little-to-no bitter flavors. Certifications: Kosher Certified Rainforest Alliance Certified Flavor Notes: Raspberry, Cranberry, Fresh-cut Redwood, and Alyssum-like Flowers Processing: Washed Process Roast: Medium/Light Roast Altitude: 6,000 Feet Additional Information: Drying: Sun Dry Process pH: 4.7 Single Origin Coffee Shade Grown Kenya Coffee History Kenya Coffee AA is known as one of the finest coffees available in the world and has a dense history filled with even richer flavors. Though despite its world-renowned flavor, and its neighbor Ethiopia is considered the birthplace of coffee, Kenya did not get its start in coffee production until 1893 when French missionaries brought bourbon varietals from Réunion, a small island a few hundred kilometers away from Madagascar. Kenyan coffee is grown on plateaus that soar up to 1,200-2,000 meters above sea level, where plants enjoy excellent weather conditions conducive to the production of fruit that produces a bright, acidic flavor. The mountainous East African terrain of Kenya is made up of volcanic, loamy soil with a distinct red appearance. The richness of the soil in these areas provides fertile ground for the cultivation of excellent coffee. Approximately 2 million bags are produced each year from the coffee plantations dotted around Mount Kenya. The combination of topology, mild climate, bright, tropical sunshine, and seasonal rains produce exceptional coffee that is unique to the region. In 1933, Kenya passed the Coffee Act to establish the Kenyan Coffee Board, which was quick to promote Kenya Coffee by enacting protocols to help grade the country’s coffee and improve quality overall. This coffee grading system is still in place to this day, and we’re proud to purchase Kenya AA coffee that is known for its larger screen size and grown slightly slower in higher altitudes that gives these distinctive beans their unique and flavorful punch. When Kenya achieved independence in 1963, and since then Kenya coffee has improved year over year with some of the best crops within the specialty coffee industry that consistently earn awards all throughout the world and for good reason. Processing and Sourcing Our Kenya Coffee Because of Kenya’s ideal growing conditions, coffee is now one of Kenya’s most important and lucrative exports other than flowers and tea. Kenya Coffee AA is carefully processed to ensure the highest quality product. The coffee cherry skin is first peeled off, after which the remaining beans are left to soak in a tank. Known as wet-processing, the beans are left to soak in a fermentation tank allowing their own enzymes to loosen the residue that remains on their surface. This loosened residue forms a thin, parchment-like layer when the beans are dried in the sun and can be easily removed using a mechanical huller. Beans are graded based on their size following the milling process, and then the meticulous roasting process finalizes and ensures excellence in the actual coffee beans. As more coffee drinkers worldwide develop the refined tastes and sensibilities of connoisseurs, it's only to be expected that more of them will seek out and purchase Kenya AA coffee. The Kenya AA coffee that we source and roast is from that resides at 1,900-2,000 meters high and produces some of the most exotic coffee varietals, such as SL-28, SL-34, and ruiru varieties on the slopes of central highlands of Kenya. The Nyeri Hill Estate has produced some of the best Kenya coffee for over a century with a focus on sustainability and quality, even having Rainforest Alliance Certification for their Kenya AA coffees. The Nyeri region of Kenya produces over 100 million pounds of Kenya coffee per year, with a predominant focus on high-quality arabica. Taste Profile of Kenya AA Coffee We roast our Kenya AA coffee to a nice city+ roast profile to bring out the unique, bright notes of acidity, with complex notes of raspberry and a nice hibiscus aroma. Along with some interesting citrus in the Kenya AA coffee, we have also noticed a savory taste reminiscent of tomato soup that is nuanced and layered into the body of the cup. Our Kenya AA coffee comes from a handful of washing stations that produce a clean, well-balanced cup of coffee that continues to surprise and delight us each morning with its delicious, complex character that shines through. It is no wonder why Kenya AA coffees are so renowned and continue to garnish attention for its high quality of cup.
