Roasted - Kenya AA FAQ

Ken-AA-0.5-FCR

Roasts next day. Ships within two business days

About the bean

Our Kenya AA FAQ hails from "the heart of Black Gold Coffee," the moniker given east African coffee powerhouse Nyeri due to a slow maturation process that results in especially dense beans packed with flavour. Coffee producers in Nyeri tend to be small-scale and organized into cooperatives, known for their high standard of consistency.

Due to differing tastebuds, and other factors, it is rare at one of our taste testings to enjoy a consensus, but for once we found ourselves in agreement: this Kenya AA is close to perfect and very much the "coffee face of Kenya" - its characteristics typical of the best the country has to offer.

What to expect

Aromatic wow. A very bright cup, good body, with notes of citrus and a delightful caramel finish. Coffees from Nyeri are generally noted for their
more fructose sugar, juicy mouthfeel, and strong tart acids.

A wonderful drip coffee, pour over or French press brew. A little too acidic for espresso. Try a 30-40% ratio for blends. Recommended as a blend with Ethiopian Yirgacheffe, which is less acidic and more floral.

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.


Cupping Notes

Processing:
Fully Washed and sun-dried on raised beds
Species: Arabica
Harvest: Main crop, January to March
Cupping score: 87.3 (out of 100 points; over 85 considered excellent)

Roasting recommendation: Medium to dark. We loved the City+. It's easy to go too dark because the Kenya AA is a dense bean. But go too dark and you will lose the acidity. For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart.


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