Introduction to the origin of coffee beans honey AATop Kenya coffee suitable for hand-brewing

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Honey AA Top in Neri, Kenya

Washing treatment 2017 in the new production season of 1800m

This is a perfect AA special mixed batch.

Planted by different small farmers on the slopes of the magnificent Aberdare Mountains in Kenya.

It produces a well-managed central coffee processing plant composed of small farmers from Nyeri and Kirinyaga counties.

This batch, named "Honey", is an excellent blend of different unique attributes.

The cup test results produce a very unique complexity!

Fresh berries, caramel, grapefruit, coffee berries sweet, bright and juicy, crisp and sweet, recommended hand-brewed coffee

The Gachatha Gachasha processing plant in Nyeri, Kenya's main coffee origin, collects raw beans grown by about 750farmers nearby, planting an average of 200 coffee trees per farmer and treating the beans with traditional Kenyan washing. The biggest feature of this place is that the shade is dominated by banana leaves, with fresh peach blossom aromas, cream and wild flower honey taste, red currant, kumquat acidity, acidity is the focus of Kenya.

The history of coffee cultivation in Kenya dates back to the end of the 19th world, and coffee trees were planted by neighboring countries in the north.

Introduced into Ethiopia and improved by its own varieties, the common varieties are bourbon species.

(Bourbon), Ken Special (Kents,SL34, SL28), Tibica (Typica) and

Four varieties of Luli 11 (Riuri 11). Most Kenyan coffee is uncertified.

Organic cultivation, due to the use of improved planting techniques, rarely uses chemical pesticides or herbicides.

Kenyan premium coffee (AA Plus, AA, AB, PB) are all washed and sun-dried beans.

The low-grade products of non-washing treatment (non-washing 39% buni) are for local use only.