Kenyan AA Coffee
The Kenyan AA coffee beans are sharp and prominent, with distinctive fruity inputs, oozing a subtle note better compared to a lightly roasted coffee. For your wholesale gourmet coffee orders, you will find this coffee truly indispensable.
The gradation of AA is a mandate of the level of excellence, the large screen size and depth the coffee beans live up to. These Arabica coffee bourbon SL-34 and SL-28 varieties evoke an absolute dreamlike feel, with a tender floral aroma. The SL classifications are the product of the scientific research that is meant to de-mark the various assortments of coffee trees, qualifying in terms of productivity and quality. Depending on the size and depth of the beans the finer outer skins are removed before they go through a mechanical gradation process that separates them into seven different grades.
The majority of Kenyan coffees are produced by smallholding farms. The regulatory Coffee Board of Kenya authorizes the bean superiority to vouch coffee quality and safety. In that way, you can call Kenyan AA a no-compromise coffee, in standardization and customer outreach.
If you want your coffee with a good body, earthy fragrance & pleasant flavor you must explore a wide range of the Kenyan AA offerings by the suppliers and distributors of gourmet coffees online. They come with viable options and discounts to please your pocket, and the promise of the wine-like fruitiness to stay with you even after you have finished your cup.
Kenyan AA Coffee
The land of Kenya with its great rift valley, the mountainous highlands and its proximity to Ethiopia, where coffee has its origin, is almost heading the top of the list of superior quality Arabica coffee beans. Originated in Africa, travelled all the way round the globe and re-migrated to the African roots, these Bourbon varieties of Arabica coffee beans with the fruity and citrus notes have been stimulating and invigorating the drinkers across the world.
When you think of an excellent, good-smelling, satisfying coffee – the size, density and the shape of the beans come into play. With Kenyan AA variety you know you cannot simply stop after one cup. The medium roasted, robust and sophisticatedly crafted coffee beans are revered for their highest grade on the rating scales; the sweetness merged with a pretty much complex, pungent note having all the attributes of a gourmet coffee.
Grown at an elevation of 3500-6800 ft, harvested during the months of October through December, this Kenyan marvel comes with a rich & intricate full-bodied flavor, and a hint of wine you will relish in your cup of gourmet coffee.
Most striking feature of Kenyan AA coffee is its depth and the layered variations, sharp acidity, fruity freshness and pungent smell. The brightly acidic taste co-exist with the earthly fragrance that gives it a sublime boost and that is the reason you will find everything here that can jolt up your senses.
The high-rated stature of Kenyan AA leaves you with the accentuated flavor, lingering the complex sweetness in your mouth that is a mingled aroma of berries, pineapple, kaffir lime, black currant and a hint of tropical harvests. The pungently citric, sublime, and good-bodied taste is something you cannot ignore. Darker in shade than other Arabica coffee varieties, they do not tend to be oily when roasted. With a modest hint of bitterness just needed in a good coffee, it leaves you no unpleasant aftertaste, and this is a supreme thing in your cup to pamper your taste buds.
The Coffee Growing Region
Kenyan Arabica coffee is grown on rich volcanic soils found in the region with an elevation of 1400-2000 meters higher than the sea level and it is a well-known fact that the world’s most exotic Arabica coffees are made in Kenyan high plateaus surrounding Mt. Kenya.
A perfect combo of adequate sunlight, almost spring like weather, with an annual precipitation not less than 1000 mm help the coffee beans to grow uninterruptedly.
Almost all of Kenyan coffees go through the process of pulping and wetting. The wet process ensures the beans’ smooth and the less acidic feel. Farmers pick up the ripened cherries to be de-pulped and to take out the crust of coffee beans. Within thirty six hours of fermentation, the beans get rid of their sugary coating called the mucilage. Then the beans are dried on the patios, turned and tossed frequently so that some moisture is retained and the coffee beans get the desired bluish color the Kenyan coffees are famous for. After they are fully sun-dried and milled, the coffee beans are destined for bulk trade.
Citrus, berry, notes of spice or tobacco