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Kenya AA Coffee
Tell me more about this coffee...
The Kenya AA coffee is developed from the high plateau around Mount Kenya – one of the biggest and best coffee growing regions. The “AA” grade means these coffee beans are the largest and naturally contain aromatic oils – an integral part of the coffee drinking experience. We roast this coffee medium to allow its natural brightness to shine through. It has a sharp citrus sweetness about it with overtones of berry. This coffee has little to no bitter flavours and when you drink it, you’ll experience floral notes from a rich, heavy coffee with bags of flavour.
The Kenya AA coffee is developed from the high plateau around Mount Kenya – one of the biggest and best coffee growing regions.
Roast level determines the taste. Light roasts retain more caffeine and original flavour characteristics. Medium roasts have a better-balanced flavour. Dark roasts often have a bitter, smoky flavour, heavy body, with less caffeine retention.
Acidity – often known as “brightness” describes the additional flavours of the coffee. Less bright coffees just taste like coffee. Coffees with high brightness have other flavours that ‘pop’. If you want exciting flavours – pick a coffee with high acidity.
Body is the texture of the coffee – how it feels when it reaches your mouth. Body is not something you taste but something you feel. A light body will feel like skimmed milk, a medium body like semi-skimmed and a full body like whole milk.