Kenya Kenya AA coffee beans Arabica boutique coffee beans

Coffee entered Kenya in the 19th century, when Ethiopian coffee drinks were imported into Kenya through southern Yemen. But it was not until the early 20th century that the bourbon was introduced by the St. Austen Mission (t.AustinMission). Kenyan coffee grows at an altitude of 1500m, 2100m above sea level, and is harvested twice a year. To ensure that only ripe berries are picked, people must tour the forest about seven times. The Kenyan government takes the coffee industry very seriously. It is illegal to cut down or destroy coffee trees. All coffee beans are acquired, identified, rated and auctioned weekly by the Kenya Coffee Commission (CoffeeBoardofKenya, or CBK).

The best grade of Kenyan coffee is bean berry (PB), followed by AA++, AA+, AA, AB and so on. Kenya AA has round beans, thick flesh, good heat permeability, high refinement, strong and sweet taste, mellow thickness, good expansibility, aroma and sweetness. SL28 is a delicious variety of Kenyan coffee, suitable for growing in the middle and high altitude areas where leaf rust is not serious. It can produce 1.8 tons of raw beans per hectare and drink the charming sour plum flavor to reflect the Kenyan national treasure.

Kenya is one of the best coffee on the market, famous for its strong aroma and acidity. People in the coffee industry all think that Kenyan coffee is one of its favorite products because Kenyan coffee contains every feeling we want from a good cup of coffee. It has wonderful and satisfactory aroma, optimal acidity, balance and excellent fruit flavor. it is suitable for hand flushing, siphon, French pressure, flannel, Philharmonic pressure and other brewing methods.