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.
Origin: Multiple farms from the Meru, Embu, Nyeri, Muranga, Kirinyaga, and Kangundo regions.
Process: Washed, sun dried on raised African Screen beds.
Tasting notes: An exotic cup with notes of citrus, blackberry, raspberry, and deep honey-like body.