Kenya AA

Overview

Growing Regions: Coffee is grown in various regions of Kenya, with some of the most well-known coffee-producing areas being Nyeri, Kirinyaga, Kiambu, Murang'a, and Meru. These regions are located at high altitudes, which contributes to the unique flavors of Kenyan coffee.

Coffee Varieties: Kenya primarily cultivates two main coffee varieties: SL28 and SL34. These varieties are known for their resistance to diseases and pests and are prized for their distinctive flavor profiles.

Processing Methods: The processing of Kenyan coffee cherries involves wet processing. This method includes pulping, fermentation, washing, and drying. The meticulous attention to detail during processing is a hallmark of Kenyan coffee production and contributes to the coffee's high quality.

Grading System: Kenyan coffee is graded based on size and quality. The top grades, which fetch the highest prices, are AA, AB, and PB. These grades are determined by the size and density of the coffee beans and their freedom from defects.

Cooperative System: Many Kenyan coffee farmers are organized into cooperatives, where they pool their resources and collectively market their coffee. The cooperative system plays a crucial role in ensuring fair prices for farmers and maintaining the quality of Kenyan coffee.

Kenyan coffee is renowned in the specialty coffee industry for its bright acidity, vibrant fruity and floral notes, and full body. The combination of high-altitude growing conditions, meticulous processing, and the unique Kenyan terroir all contribute to the exceptional quality of Kenyan coffee beans.

Cupping: Bright Acidity, Floral, Full Body, Clean and Crip Finish

Score: 86

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