Despite the fact that coffee beans were first discovered in the neighboring Ethiopia many centuries ago, coffee production in Kenya only began at the turn of the 20th century. Since then Kenya has gone on to be the 21st largest producer of coffee in the world. The industry produces in excess of 51 million kilograms of coffee each year and employs over 6 million people.
Kenyan coffee is wet processed. This differs considerably from the dry process used in Ethiopia. With dry processing, the coffee fruit is left to dry in the sun. Once dried the skin is removed and the coffee is processed. In the case of wet processing, the fruit is removed prior to drying. The two processes have a huge effect on the overall taste of the coffee.
Kenya AA is not a specific type of coffee or an indicator of growing region. Instead, it is the top tier of the Kenyan coffee grading system. Beans are graded when they are still green and there are a total of eight possible grades available. AA beans are the best available and each bean needs to match the requirements of the grade.
Mount Kenya, Kenya
1400 – 2100 masl
*150g will be packed in small caddy.
*300g will be packed in big caddy.
*600g will be packed in 2 x big caddy.
*1000g will be packed in big coffee bag.