Kenya AA

Region: Multiple farms from the Meru, Embu, Nyeri, Muranga, Kirinyaga, and Kangundo regions. Varietal: Bourbon Process: Washed, sun dried on raised African Screen beds.  Aroma: Citrus, floral Body: Wild, winey Tasting Notes: Hibiscus & Apricot Finish: Vivid, complex Kenyan coffee is celebrated as unique and is renowned for its pronounced, bold and distinctive Acidity. Kenya AA is mostly produced in the regions of Meru, Embu, Nyeri, Muranga, Kirinyaga, and Kangundo, and the best rated coffees from these areas vary from year to year. The AA Plus designation refers to a bean with an 18 or above screen size and a Specialty Coffee Association of America (SCAA) cupping score ranging from 85 to 90. The mineral rich volcanic soil coupled with an annual rainfall provide an ideal climate to develop aromatic and flavorful coffees with notes of stone fruits and a lovely floral aroma.