Kenya

AA


BEST FOR MOKA-ESPRESSO

Aromatic notes

  • CANDIED FRUITS
  • PEEL OF CITRUS
  • BERGAMOT

Perhaps not everyone knows that AA is not a variety of Arabica, but the measure of the largest coffee beans in Kenya (and East Africa), a measure that often corresponds to the best quality.

7,90


Clear

Origin: Kiambu

Finca: Municipality of Nairobi

Growth altitude: 1100-1400 mt a.s.l.

Variety: SL 28, SL 34, Ruiru 11, Batian ibrido

Processing method: Washed

Everything you want to know


Perhaps not everyone knows that AA is not a variety of Arabica, but the measure of the largest coffee beans in Kenya (and East Africa). This measurement often corresponds to better quality. Note that the most used variety for quality Kenyan coffees is Blue Mountain, the hybrid developed in the Jamaican mountains.

NOTES ON GREEN COFEE

This coffee has an average 18-19 sieve and the defect rating ranges from very low to zero.

If toasted as an espresso (agtron 50-55, Italian) it makes a cream of a nice hazelnut with marked nuances. The aromas are decidedly spicy with notes of cardamom, nutmeg and tobacco. The body is light but not inconsistent, the acidity is decidedly marked and the sweet-bitter ratio is light and balanced.

If toasted by filter and brewing (agtron 65-70, full city) the coffee has herbaceous and flowery notes, with spicy sensations still very present. The acidity becomes really marked.

caffè verde

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