KENYA AA

Perhaps not everyone knows that AA is not a variety of Arabica, but the measure of the largest coffee beans in Kenya (and East Africa). This measurement often corresponds to better quality. Note that the most used variety for quality Kenyan coffees is Blue Mountain, the hybrid developed in the Jamaican mountains.

NOTES ON GREEN

This coffee has an average of 18-19 sieves and the defect rating ranges from very low to zero.

If toasted as an espresso (action 50-55, Italian) it makes cream of a nice hazelnut with marked nuances. The aromas are decidedly spicy with notes of cardamom, nutmeg, and tobacco. The body is light but not inconsistent, the acidity decidedly marked and the sweet-bitter ratio light and balanced.

If toasted by filter and brewing (action 65-70, full city) the coffee has herbaceous and floral notes, with spicy sensations still very present. The acidity becomes really marked.