Coffee

Kenya coffee is commonly described as having an almost sweet taste accompanied by wine-like or fruity overtones. Kenya AA coffee is comprised of the largest, most well-shaped, and densest coffee beans available from the plateaus on which the plants are cultivated. This ensures the presence of much prized aromatic oils essential to the production of the amazing aroma and distinctive flavor enjoyed by consumers everywhere. Kenyan coffee is graded on a scale by the Kenyan coffee board to denote the beans’ size, and subsequently, the flavor one can expect from them.

The “AA” grade marks out the very largest beans that naturally contain the largest content of aromatic oils that are so integral to the coffee-drinking experience. As the highest grade of Kenyan coffee and considered one of the best Arabica coffees globally, Kenya AA coffees are all produced from the finest Arabica beans. This can be one of the reasons why people love to buy Kenya AA coffees.

The coffee cherry skin is first peeled off, after which the remaining beans are left to soak in a tank. Known as wet-processing, leaving the beans to soak in a fermentation tank allows the beans’ 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 removed with no trouble at all with a mechanical huller. Beans are graded based on their size following the milling process. The meticulous roasting process ensures excellence when it comes to coffee. It is well-known all over the world. It is much sought after for its bold, intense, full-bodied flavor accompanied by overtones of berry and citrus fruits and mild floral fragrance.