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KAVA96 Nr.22 roasted coffee beans, KENYA (AA)
SKU: 89012500
Kenya coffee beans – the flavour has the classic hints of Kenyan Arabica: white wine, almond and raspberry, with a pleasant, rich sweet-and-sour character.
Roasted in Lithuania.
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Description
Grinding recommendations:
1. Extra-fine grind: for Turkish coffee in a cezve (ibrik).
2. Fine grind: for espresso.
3. Medium grind: for AeroPress and pour-over/filter coffee.
4. Coarse grind: for French press.
We recommend these coffee beans for:
Grind the beans to suit the coffee maker you use:
extra-fine grind: for Turkish coffee in a cezve (ibrik);
fine grind: for espresso;
medium grind: for AeroPress, pour-over/filter coffee and brewing in the cup;
coarse grind: for French press.
Store in a cool, dry place.
| Brand | KAVA96°C |
|---|---|
| Reference | 89012500 |
| Coffee characteristics | Caffeinated |
| Coffee origin | Kenya |
| Bean variety | Arabica |
| Bitterness | Very low |
| Acidity | Bright, slightly above medium |
| SCA score | 86.00 |
| Processing method | Washed (wet) |
| Flavour notes | Citrus, wine, floral, cherry acidity |
Composition
Kenya coffee beans – a perfectly balanced washed Arabica without strong bitterness. The flavour has the classic nuances of Kenyan Arabica: white wine, almond and raspberry, with a pleasant, rich sweet-and-sour note. This variety grows in the Kenyan highlands at 1,250–2,150 metres above sea level, throughout the country's mountainous region.
Citrus, wine, floral, cherry acidity. Very low bitterness. Bright acidity, slightly above medium.
Roasted Kenya AA 100% Arabica coffee beans
Wet processing helps preserve a clean taste, a delicate aroma and brighter flavour notes.
Kenya borders Ethiopia, the birthplace of coffee, and some of its regions have similar natural conditions. Although coffee has been grown in Kenya for no more than 100 years, the African coffee grown here is now famous for its excellent quality. Unlike Ethiopia, Kenya has no wild coffee plantations. Most trees grow in the highlands at 1,500–2,000 m above sea level. The volcanic soil gives the beans the acidity typical of high-quality Arabica – clearly noticeable, but never harsh. Coffee from Kenya always has a strong aroma, bright fruit and berry notes and a wine-like aftertaste.
All exported coffee is graded by size. The grade indicates the size of the beans: large AA, then A, AB, B and so on. Kenya's main export coffee is graded:
AA – large, elongated beans that make an aromatic and very strong cup, with sharp acidity, fruit and berry notes and a sweet taste;
AB – pea-shaped beans. These small, round beans have a wonderful, dense, strong flavour and aroma and fairly high acidity, with hints of fruit and citrus.
Kenya AA Arabica is one of Africa's most prized and best-loved coffees, with a unique flavour. Perfect for starting an active day. If you are looking for a high-quality coffee with an interesting flavour profile, an intense ripe-berry and citrus acidity and a long, pleasant aftertaste, coffee from Kenya is exactly what you need!
To fully appreciate the aroma and flavour of Kenyan coffees, we recommend using an AeroPress, a pour-over dripper or a Chemex.
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