Kenyan Roasted Coffee Beans
Speciality Kenyan Roasted Coffee Beans are pretty special and produce the most impeccable coffee due to the ideal conditions in which they grow. Sumptuous soil conditions combined with high altitudes are the key ingredients for a growing and cultivating the best coffee – and Africa has them both in spades.
As in Asia and Latin America, there are different coffees in different countries where the taste varies, however, they do all share common traits – African countries usually produce a washed Arabica coffee which is usually balanced, bright, with citrusy, winy berry and floral notes.
Kenyan Roasted Coffee Beans is grown at levels higher than 6,600 feet above sea level, Kenya AA is one of the world’s finest premium gourmet coffees. Due to the high plateaus of Kenya, their farming produces a full body and rich, solid, flavour coffee bean with extremely pleasant acidity. The fragrant aroma also has floral tones, with a winey finish and aftertaste with citrus and berry overtones. The Grading of Kenya AA Coffee which is the biggest size in the Kenyan Roasted Coffee Beans grading system is AA, which means the coffee bean is just over one-fourth of an inch in diameter. Kenya AA is an everyday speciality coffee. What is certain, is that Kenya AA is one of the finest coffees and also one of the coffees most favoured by coffee connoisseurs.
Try one, and then try them all and find your favourite…
All the hard work that goes into making this coffee, in a region where coffee production is relatively new, has really paid off. The Kenyan AA is a beautiful coffee that doesn’t intimidate, but simply introduces a variety of complex tastes that will bring something new and exciting each time you drink it. The floral notes expect to taste hints of tropical fruit, berries, and wine. With overtones of a smooth medium sweetness that can be enjoyed following a meal, with breakfast, or simply on its own as a mid-afternoon pick-me-up. You can easily drink more than one cup of this in a day without feeling overwhelmed. Try it and we’re convinced you’ll love it as much as we do.
>In summary, then, African coffee is known for its spicy fruitiness and is well balanced, it usually produces a washed coffee, bringing with it some exceptional aromas and tones. The only way you’ll ever get to appreciate an African coffee is by trying them all, perhaps starting off with an Ethiopian Yirgacheffe or the Kenya AA and then working your way through them all slowly, you’re bound to have a favourite, but just savour each one and enjoy.
Aroma: Nutmeg, berry
Acidity: Very bright
Altitude: Grown 3500-6000 ft