Full-bodied, with a fresh acidity and intense notes of blackcurrant.
Coffee doesn’t get more sophisticated than this. Our Kenya AA coffee is a true classic in the world of speciality coffee. With the world-renowned tones of blackcurrant running through it, the taste is perfectly balanced yet complex, complimented by a fullness of flavour and surprisingly fresh acidity.
Our Kenya AA coffee beans are cultivated at an altitude of up to 2000 metres, mainly along Mount Kenya’s dramatic slopes. Here, the soil is volcanic and rich in nutrients – perfect for growing delicious and characteristic coffee. We cultivate our beans from the ‘main crop’ – the first of the year’s two harvests – which we believe provides greater fullness and richness of flavour.
The ripe cherries are picked by hand and the pulp removed immediately. The beans are then fermented using the wet method, known as ‘washed coffee’, which gives a very clean and elegant flavour. They are then sun-dried on African beds.
Main regions: Slopes of Mount Kenya.
Cooperative: Small-scale farms, mostly in cooperatives.
Aroma: Dark berries.
Taste: Full-bodied with a fresh acidity and intense notes of blackcurrant.
Process: The wet method, sun-dried on African beds.
Altitude: 1500 – 2000 masl.
Main Varieties: SL 234, K7, SL-28, SL-34, Bourbon, Typica.
Contents: 100% Arabica. Whole coffee beans.
Kenya AA Coffee Goes well with: Sweet and spicy pastries and chocolate. Excellent with aged rum and grappa.
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