

Kenya
AA Grade
- Blackcurrant
- •
- Nutmeg
- •
- Vanilla
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Cup characteristics include a big, bright citrus acidity, great intense body and superb balance. Notes of blackcurrent and spices like nutmeg and vanilla are balanced with a chocolatey sugar cane aftertaste and hints of wine and bergamot.
Country: Kenya
Region: Murang'a District
Varietal: SL28 and Ruiru 11
Processing Method: Washed
Drying Method: Sun-dried on african beds
Elevation: 1400 - 1600 masl
Roast Level: Medium
Kenya is well known for its highly organized network of coffee cooperatives. This system produces remarkable consistency in growing methods, milling, and auction-ing across a web of about 150,000 growers, the majority of which are small-scale farmers. The topography of high-altitude plateaus in major Kenyan coffee regions combined with acidic soil provides excellent growing conditions for Arabica.
All Kenyan coffee is graded primarily by screen size (a measure of the size of the bean, larger being higher grade) immediately after milling; it then proceeds to the weekly auction at the Nairobi Coffee Exchange. The AA Grade is the top grade based on screening.
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