Our second and darker roasted Kenyan AA FAQ has been developed with more traditional coffee preparation methods in mind. Prior to brewing these Kenyan beans a sweet aroma of caramel and mandarin is quite prevalent. A medium-bodied brew, you'll sense the notes of blackcurrant, cherry and toffee, while as an espresso you'll get additional notes of plum.
This coffee has a pleasantly refreshing, slightly sour, wine finish. It is certainly one of the most complex roasts that we offer and is ideal for those that love fruit flavors and acidic espresso.
Aroma: Caramel and Mandarin
Body: Medium
Acidity: Winey
Bitterness: Subtle
Flavour notes: Caramel, cherry, black currant, toffee, plum
Roast: Medium roast
Region: Kenya
Growing Altitude: 1700-1800 meters (5,578-5,906 ft)
Arabica Variety: SL-28
Harvest Period: November - December
Milling Process: Fully Washed, Sun Dried on Raised Beds
Kenya AA beans are widely regarded as one of the best coffees in the World. Grown at altitudes exceeding 1700+ meters (6600 feet) above sea level, the high altitudes mean the beans grow at a slower rate. This in turn provides them more exposure to nutrients and the added time allows them to mature further and in turn delivers a more developed and sophisticated flavour.