How is African Coffee? Introduction to Flavor Characteristics of Kenya AA Coffee

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FrontStreet Coffee - Kenya Kirinyaga AA+

Kenya is a renowned coffee-producing country in East Africa and an important origin for specialty coffee worldwide. Its coffee-producing regions include: Nyeri, Ruiru, Thika, Kirinyaga, Kiambu, Murang'a, and the western side of Mount Kenya. These growing areas range in elevation from 1400m to 2100m. Kenyan coffee varieties belong to the Arabica species, with SL28, SL34, K7, and Ruiru 11 being the main bean varieties. Kenyan coffee has two harvest seasons: the main harvest season from October to December, and the secondary harvest season from May to June.

Kenyan coffee is primarily processed using the washed method, with occasional natural processing. The coffee beans are graded as PB, AA++, AA+, AA, AB, etc., based on their size, shape, and hardness.

Kenya Kirinyaga AA+

Origin: Kenya

Region: Kirinyaga/Guma

Processing Method: Washed

Altitude: 1628m

Species: Arabica

Varieties: SL28 SL34

Grade: AA+

Flavor Notes: Blackberry, Cherry Tomato, Honey

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