Unroasted - Kenya AA

About the bean 

Kenyan coffee is known for a sparkling acidity, and Malic acid in particular, which is the same acid that gives green apples their tartness. In coffee, it adds a juicy, smooth sharpness to the taste. The lighter the roast, the more fruity acids you'll encounter. Under-extracting your brew will lead to that undesirable sour taste. The finer the grind, the longer the brew time and the hotter the water, the more quickly extraction will occur. But you don't want to over-extract or you'll wind up bitter.

AA is the highest grade given based on a screening process that sorts beans primarily by size (the larger the bean, the better it supposedly is). FAQ stands for Fair Average Quality and is a class system used by the Coffee Board of Kenya to rate the quality of the bean.

Our current crop of Kenya AA was cultivated by smallholder farmers in the Murang'a district, an area where high-quality coffee is grown in red, loamy soil at high altitudes. This region is the traditional home of Kenya's largest ethnic group, the Kikuyu tribe, a key community in the struggle for Kenya’s independence. Kikuyu are known for trade and agriculture; common cash crops include tea, coffee and rice.  

A unique pick and a flavour to savour.

QUICK NOTES

Region: Murang'a
Varietals: SL28, Ruiru 11
Altitude: 1750 masl.
Process: Washed
Species: Arabica
Grade: AA

IN THE CUP

Expect notes of lemon, sweet roasted tomatoes, milk chocolate, cinnamon, black pepper and clove. Clean with a body of silk.

Roasting recommendation: Medium - City to City+. It's easy to go too dark because Kenya AA is a dense bean (the brightness will be lost). For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart.