Kenya is an East African powerhouse with its coffee being some of the most distinctive and distinguishable in the coffee world. From the growing, to research and development and to production, the whole process is controlled meticulously with the thousands of farmers highly educated in their agricultural trade. Fierce competition at auction lots every year drive prices sky high. As a washed or wet-processed coffee, most of the Kenyan coffee is smooth without earthy tones common in other African coffees.
Kenyas are highly acidic (acidity being the prized bright notes in the cup due to an interrelated set of chlorogenic acids), medium to full bodied, and have a bright, tropical fruit and floral taste. That taste is often called “winey”. It is not unsurprising that Kenyan coffee is compared to the fine wines coming produced in Bordeaux.
The “AA” part (usually spoken as “double A”) indicates the large bean size and are the most sought after Kenyan coffees. Grown in the foothills of the Aberdare Rangers in Thika, at a height of 1675 – 1,750 metres, this is a delicious Kenyan coffee produced by the Asali Cooperative, comprising some of the finest growers in Kenya. Excellent as an espresso, drip or milk based drinks, this is one you have to try.