Kenya coffee is known for its unique flavour profile. It is characterised by a bright, fruity taste with a wine-like acidity. This is due to the country's unique soil, climate, and altitude combination, which create the perfect conditions for coffee cultivation.

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.

• Country: Kenya
• Elevation: 1700 to 1800 meters
• Processing: Washed - Double Soaked

Cupping Characteristics: Clean well balanced intense flavor, smooth medium body, sweet lingering aftertaste, bright crisp acidity and sweet brown sugar aroma with blueberry, raspberry and black tea notes.