Taste
There are two basic factors that are primary to a good cup of Kenya coffee – the more obvious fruity notes and the underlying subtler flavors that give it a delicious taste. The Kenya AA is a complex coffee that is bright, multifaceted & alive! There is little or no bitterness, a smooth body, fairly high acidity and a wine like aftertaste. All in all, this is a bold cup bursting with vibrancy. If you are looking for something gentle try a Hawaiian Kona instead.
Region
Coffee was introduced to Kenya fairly late
compared to other African countries.
However, the Kenyans have surpassed most coffee
growing regions around the world in their organization,
technical advancement and marketing of premium coffee.
Kenya largely focuses it's production on premium Arabica beans.
The coffee belt stretches far from the slopes of Mt. Kenya
to Nairobi. Grown on rich volcanic soil at an altitude of
4000 to 6000 feet and exposed to the mild climate and average rainfall, geographic conditions could not be better for the planting of high quality coffee beans.
In addition to good geographical conditions, the Kenyan government too gives coffee its due. The research facilities, development techniques, quality control and sales are all top notch. Kenya coffee is sold at auction so that farmers can get a good price for their product and maintain the high overall standards of Kenyan coffee. Given the distinct fruity notes and winey undertones of a good Kenya AA, a fair amount of cupping and selection goes on at the auctions.
A cup of AA will give you more than just plain coffee. It will give you a hint of citrus, a dash of winey flavors and lots of acidity. With the auction system being in danger of being abolished, chances are the great quality of Kenya AA may suffer in the future. So grab a cup and enjoy it while it lasts.
