Kenya aa coffee bean taste

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Production area: Ngariama

Variety: SL28

Treatment: washing

Flavor: fresh and sweet fruit flavor, BlackBerry flavor, with bright, complex, fruity flavor and grapefruit aromas.

Palate: with excellent medium mellow, crisp and refreshing taste.

Baking degree: medium and shallow

AA (Kenya Ngariama AA), Kenya: the indispensable coffee in the world's recognized and most advanced Arabica coffee series is Kenya AA. AA here refers to the size, appearance and density of raw beans; the rating ranges from the AA of the largest raw bean to the T of the smallest raw bean. Kenyan coffee, the largest for AA grade, contains the most oil, which is unique to Kenya and can induce strong aroma. Most of Kenyan AA coffee is treated by washing.

Kenya is located in Ethiopia and southern Yemen, only hundreds of kilometers away from these two world-famous coffee producers, but Kenya's history of growing coffee is far inferior to that of these two countries until the end of the 19th century. Coffee seeds were brought to the land by missionaries.

Kenyan AA coffee is one of the rare good coffees. It is famous for its rich aroma and balanced acidity and is loved by many foodies. It tastes perfect and balanced, and has an excellent and strong flavor, fresh and not overbearing, and is a complete but not heavy taste experience. Kenya AA coffee is the most popular coffee in Europe. After a clear sip, you will feel that it strikes your whole tongue at the same time. The flavor is both fresh and not domineering, and it is definitely a complete but not heavy taste experience.

The vast majority of Kenyan coffee trees grow in the mountains north and west of the capital Nairobi, with two main producing areas, one extending southward from the southern slope of Mount Kirinaga, Kenya's highest peak, to near the capital Nairobi, which is close to the equator and is the largest coffee-producing area in Kenya, in addition to a relatively small producing area on the eastern slope of the Elgon Mountains. Kenya grows high-quality Arabica coffee beans, which absorb almost the essence of the whole coffee tree, with a slightly sour, thick aroma, bright, complex, fruity flavor and grapefruit aroma, suitable for hot or ice drinks; it is for this reason that Europeans love Kenyan coffee, especially in the UK and even surpassing Costa Rican coffee as the most popular coffee.

Coffee trees in Kenya can bloom twice a year. Most coffee trees bloom in March and April after the long rainy season, and in most coffee producing areas, the harvest season lasts from October to the end of the year. Some coffee trees blossom in October or November and are harvested in July of the following year. Kenyan coffee has always been picked by hand, and farmers harvest only red ripe coffee beans, and each tree is picked again about every ten days or so.

The Kenyan government takes the coffee industry very seriously and responsibly, where it is illegal to cut down or destroy coffee trees. The buyers of Kenyan coffee are world-class high-quality coffee buyers, and no other country can grow, produce and sell coffee continuously like Kenya. The grades of Kenyan coffee can be divided into AA++, AA+, AA and AB. Among them, Kenya AA is the highest grade coffee in Kenya and the best Arabica coffee bean in the world.