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Lime, Peach, White Wine, Pear, Grapefruit, Cane Sugar, Raspberry,
Coffee Origin: Tharaka-Nithi County, East Africa
Kenya AA Top is sourced from the Kenyan open auction system, which is part of the Nairobi Coffee Exchange. The quality of coffee and transparency in access has allowed for strong prices relative to other origins. Most coffee is grown in the hills surrounding Mount Kenya, where the rich soil helps produce high quality coffee. Farmer plots are exceptionally small and are generally classified by number of trees in production rather than the physical area of the farm. This allows farmers to exercise significant control over the coffee picked and delivered to the local wet mill. These mills have an abundance of water, which allows for the high-end washing methods that showcase the hallmark Kenyan profile.
Our Kenyan AA Top is considered to be one of the finest African specialty coffees available.
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The Coffee Board of Kenya realizes the quality of coffee they are capable of making and they have strict guidelines in place to grow the best beans possible. The "AA" denotes the size, shape and density of the bean. The grading scale from largest to smallest is AA, AB, PB, C, E, TT and T. It is a well-known fact that the largest, "AA", bean is going to produce more of the treasured oils that give your coffee the fabulous aroma and intense flavor. Kenya has rich, red volcanic soil and coffee is grown at altitudes of 4,900 to 6,800 feet above sea level. Plateaus where the coffee is grown surround the now extinct Mount Kenya, and they produce about 2 million bags of coffee per year. Kenyans have been growing coffee there since the end of the 19th century when Missionaries came with seedlings. This is kind of surprising considering how close Kenya is to Ethiopia, where coffee plants originated and they have been cultivating there for centuries.
Kenya AA Arabica beans are almost all wet-processed meaning that the cherry's outer layer is stripped off with a machine and then the beans are placed into a water tank. While in the fermentation tank, the beans natural enzymes loosen the sticky residue left on the bean. When laid out to dry, the last layer, parchment, is easily removed from the bean with a huller. Nothing here in Kenya is left to chance. Research and development is top-notch. Coffee is painstakingly prepared using proven methods and advanced equipment. Kenya has a reputation of absolute excellence in coffee production. You will find Kenya AA Coffee to have full body, delicate acidity with a smooth wine-like flavor. It presents a gentle floral fragrant aroma with overtones of berries and citrus.
Grades in Kenya are assigned based on the screen size of the bean. Beans with a screen size of 17 or 18 (17-18/64 of an inch) are assigned the "AA" which denotes the size, shape and density of the bean. The grading scale from largest to smallest is AA, AB, PB, C, E, TT and T. It is a well-known fact that the largest, "AA", bean is going to produce more of the treasured oils that give your coffee the fabulous aroma and intense flavor.
Flag description: Three equal horizontal bands of black (top), red, and green; the red band is edged in white; a large Maasai warrior's shield covering crossed spears is superimposed at the center; black symbolizes the majority population, red the blood shed in the struggle for freedom, green stands for natural wealth, and white for peace; the shield and crossed spears symbolize the defense of freedom.
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