Origin Coffee Kenya AA

Country: Kenya AA
Region: Mount Kenya
Process: Washing
Variety: Bourbon, SL-28, SL-34
Crop Height: 1400-1900 msm

Kenyan coffee is grown on plateaus that rise up to 1400-1900 meters above sea level, where the plants enjoy excellent climatic conditions conducive to the production of fruit that produces a bright, acidic taste. The mountainous terrain of Kenya in East Africa is made up of volcanic and clay soil with a red appearance. Today, AA Kenyan coffee is carefully processed to ensure a product of the highest quality.In the double fermentation method, farmers pulp the cherries immediately after harvest and place the mucilage-coated seeds in fermentation tanks. , with minimal contact with water, for 12 to 24 hours, depending on the rate of fermentation. In this first stage, fermentation is allowed to continue until a large part of the mucilage begins to separate from the seed.

Notes: Citrus, lemon acidity, black currant. Chocolate, intense sugar cane aftertaste, with body and balance.
Recommended: Espresso & Filter

Bag weight

1Kg, 500g, 250g

Type Of Grinding

Whole Bean, Moka / Italian, French press / Embolo, V60

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