Kenyan AA

African Coffees have this tendency to be fruity and full of ‘pop’. Kenyan coffee is no exception. This washed arabica has some brilliant nuances that linger in your mouth and get better by the minute. I’m not sure if you like coffee breath and/or tasting your coffee two minutes after you have swallowed. for us, this quality is amazing! We were getting a prolonged hit of blackberries well after we finished the espresso.

While it may be widely known as a type of Kenya coffee, Kenya AA is actually a classification of coffee grown in Kenya. All Kenyan coffee is graded after it is harvested. Grades are assigned based on the screen size of the bean. Beans with a screen size of 17 or 18  are assigned the grade AA, generally a larger bean. While the large bean size is considered by many to be a sign of quality, it is important to note that it is only one of many factors in determining high quality coffee.
In general, this is a bright coffee that lights up the tongue from front to back. It is not for people who do not like acidity in coffee (acidity being these bright notes that can effect your stomach and make is unpleasant). This coffee and its acidity may be better for plunger or siphon due to this acidic factor, not espresso which we have roasted it for. A great Kenya is complex, and has interesting fruit (berry, citrus) flavors, sometimes alternating with spice. Some are clean and bright, others have cherished winey flavors.

Kenyan coffee beans are auctioned in Nairobi every Tuesday during harvesting season.  This practice has lead to fierce price wars for the best coffee crops.  A large percentage of coffee in Kenya is produced by small cooperative societies rather than large Kenya coffee estates.
The coffee industry is centered around a government-run auction system. Lots of coffee would be put up for bidding, and the highest paying buyer would purchase the lot. This enabled all the smaller-farms to have access to international trade, and to get the top dollar for their product. It has long been considered that the Kenyan auction system is one of the best ways to market coffee grown by smaller farms.

Unfortunately, this system has begun to break down over the past few years due to government inaction and internal corruption. The high prices paid for quality coffee are not getting to the small farmers and cooperatives. Dissatisfaction with the auction system is leading more farms to sell their coffee directly to buyers on an open market.

Our verdict is = Kenya produces some amazing coffee, this “AA”, when green has a blueish hue and looks perfect. To roast lighter brings out stronger acidity making it great for siphon, cold press and plunger extraction. Roasting it darker, takes a little from this acidity and drives in more caramel nuances. We are enjoying this almost as much as an Ethiopian, no wonder though as they are neighboring countries.