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Kenya AA Coffee is known as one of the top quality arabica coffees on the market. Carefully prepared it has a fragrant aroma rich body pleasantly vibrant acidity and winy aftertaste. Coffee afficianados will notice berry and citrus overtones.

Kenya AA coffee beans are grown between elevations of 4900ft to 6800ft above sea level. It is widely considered one of the world’s finest Arabica coffees. Because the beans are grown high on mountains with volcanic soils they are nutrient rich and deliver a full body of flavour.

The beans are wet-processed once harvested and the cherries are removed then washed to remove excess pulp.

Kenyan AA Coffees are grown and cultivated on plateaus. They make up some of the well shaped and densest coffee beans on the market. Their preparation ensures that as much of the taste-containing oils are kept giving the beans an amazing aroma and unique flavour by coffee experts.

The ‘AA’ refers to the scale of the coffee beans according to standards set by the Kenyan coffee board. The size of the bean ultimate affects the flavour one gets from them. The ‘AA’ denotation is used for the largest bean size which contain the moist oils.

This origin of coffee is frequently considered to be among the top Arabica coffees the world over. The Kenyan AA beans all come from the finest Arabicas in the world which explains their demand among coffee drinkers who have been educated on the subject.

The coffee beans are wet-processed in a tank after having the skin of the coffee cherry peeled off meaning that they are left to soak in a fermentation tank. This process allows the bean’s own enzymes to loosen residue off their surface.

After being removed from the soaking tank the residue forms a paper-like layer on the outside of the bean which can then be easily removed using a mechanical huller. The beans are subsequently sorted by their size in the milling stage.

It takes a truely knowledgeable roaster to extract the maximum flavour from the beans which we’re proud to offer.

Kenyan Coffee By The Book The national Kenyan Coffee Board works alongside the small farmers to maintain a consistency among the quality of coffee that is exported. Ranked as the 3rd largest export from Kenya the milling and marketing of the coffees are carried out by cooperatives who maintain a base-level of quality.

This ensures that the reputation of the beans is upheld by everybody in the region benefiting the consumers as well as the growers.

• Altitude: 1100-1800 meters above sea level
• Harvest: October – December
• Processing: Washed Patio Dried
• Aroma: Nutmeg Berry
• Flavour: Citrus Berry Spice/Tobacco notes
• Body: Medium
• Acidity: Very Bright

A recent coffee we’ve brought in is the Congo coffee which has a similar flavour profile to Kenyan coffees.