Kenya AA Coffee
The Kenya AA Coffee has a reputation as an unsurpassed top-quality coffee. This meticulously prepared East African coffee is famous for its rich body, pleasant, vibrant acidity, fragrant aroma, and winy aftertaste with overtones of berries and citrus. Kenyan coffee is commonly described as having an almost sweet taste accompanied by wine-like or fruity overtones. They are well-known all over the world and sought after for their bold, intense, full-bodied flavors accompanied by overtones of berry, citrus fruits, and mild floral fragrances. This has lead to Kenya AA coffee being described as sweet with a bright acidity. It is proven that coffees made with Kenyan AA coffee beans contain little-to-no bitter flavors.
- Kosher Certified
- Rainforest Alliance Certified
Flavor Notes: Raspberry, Cranberry, Fresh-cut Redwood, and Alyssum-like Flowers
Processing: Washed Process
Roast: Medium/Light Roast
- Drying: Sun Dry Process
- Farm: Nyeri Hill Estate
- Similar Products: Kenya AA is also available in Decaf Coffee.
- Single Origin Coffee
- Shade Grown
Kenya AA History and Processing
Kenya AA Coffee is known as one of the finest coffees available in the world and has a dense history filled with even richer flavors. Kenyan coffee is grown on plateaus that soar up to 4900-6800 feet above sea level, where plants enjoy excellent weather conditions conducive to the production of fruit that produces a bright, acidic flavor. The mountainous East African terrain of Kenya is made up of volcanic, loamy soil with a distinct red appearance. The richness of the soil in these areas provides fertile ground for the cultivation of excellent coffee. Approximately 2 million coffee bags are produced each year from the coffee plantations dotted around the now extinct Mount Kenya. The combination of topology, mild climate, bright, tropical sunshine and seasonal rains produce exceptional coffee that is unique to the region. Because of these ideal growing conditions, coffee is now one of Kenya's most important and lucrative exports other than flowers and tea. The cultivation of coffee in Kenya is relatively new compared to Ethiopia and was initiated at the end of the 19th century by Christian missionaries who brought the seedlings together with religion. Today, Kenya AA coffee is carefully processed to ensure the highest quality product. The coffee cherry skin is first peeled off, after which the remaining beans are left to soak in a tank. Known as wet-processing, the beans are left to soak in a fermentation tank allowing their own enzymes to loosen the residue that remains on their surface. This loosened residue forms a thin, parchment-like layer when the beans are dried in the sun and can be easily removed using mechanical huller. Beans are graded based on their size following the milling process, and then the meticulous roasting process finalizes and ensures excellence in the actual coffee beans. As more coffee drinkers worldwide develop the refined tastes and sensibilities of connoisseurs, it's only to be expected that more of them will seek out and purchase Kenya AA coffees.
Certifying Kenya AA Authenticity
Kenya AA coffee is comprised of the largest, most well-shaped, and densest coffee beans available. The National Kenyan Coffee Board deals closely with the small farms that produce Kenya coffee to safeguard the quality of the country's third-largest export. The coffee board ensures that all coffee farmers are kept up-to-date and knowledgeable on the agricultural aspects of their work. Kenya AA coffee is held to stringent standards of quality inspection to ensure the presence of the much prized aromatic oils that are essential to the production of the smells and flavors enjoyed by connoisseurs everywhere. As part of these quality inspections, Kenyan coffee is graded on a scale by the National Kenyan Coffee Board to denote the beans' size, and subsequent flavor. The "AA" grade marks out the largest beans that naturally contain the largest amount of aromatic oils which are integral to the coffee-drinking experience. As the highest grade of ... Kenyan coffee and one of the best Arabica coffees globally, Kenya AA is produced from the finest Arabica beans. Milling and marketing are carried out by the cooperatives to ensure that the coffee produced is of high quality, never compromised by the quantity available, and guarantees that all proceeds are mutually beneficial to the coffee growers and processors. Quality-assurance is also aided by a high level of competition and pride among the farmers, who stand a chance to receive munificent incentives to produce excellent coffee from their cooperatives. As a matter of pride for the Kenyan government, no expense is spared in Kenya's coffee research and development. However, its development of a hybrid species resistant to disease and thus touted to be an economically viable alternative to the varieties currently grown has been viewed with skepticism and suspicion by aficionados. Primarily, the concerns that have risen regard the fact that the toughness is offset by the taste that is sadly lacking in many of the distinctive and flavorful qualities of original Kenyan coffee. In fact, the coffee produced from the hybrid has been described as resembling a low-quality coffee from an entirely different country. Because of variations like these, it is critical that all coffee in Kenya is quality controlled. The coffee planters' cooperatives and our own adherence to fair-trade policies ensure that the growers and suppliers of Volcanica's Kenya AA coffee are well-compensated for their efforts and production costs.