Kenya AA | Kenya AA7 level (AA,AB,PB,C,E,TT,T). Kenyan coffee maker

Kenya AA | Kenya AA

In the world's recognized, the most advanced Arabica coffee series, the indispensable coffee is Kenya AA. Here AA refers to the size, appearance and density of raw beans; the rating includes seven grades (AA,AB,PB,C,E,TT,T in order of size), ranging from the AA of the largest raw bean to the T of the smallest raw bean. Kenyan coffee raw beans, the largest for AA, contain the most oil (oil), which is unique to Kenya and can induce strong aroma. Kenya AA coffee raw beans are mostly processed by washing.

Flavor characteristics: Aroma | Flavor | Acidity | Sweetness | Body | Aftertaste Roasting Point: Light | Cinamon | Medium | High | City | Fullcity | French | Italian Processing Method: Washed Species: Arabica Flavor: Bright, Vibrant, Winy with Nice Body,Dark-Chocolate

Summary: countries in the eastern part of the African continent

Capital: Nairobi (Nairobi)

Language: English, Swahili

Climate: dry, Savana climate (also known as "tropical sparse steppe climate"), tropical, alpine climate

Religion: 45% Protestant, 33% Catholic, 10% indigenous religion

Area: 580000 2650 inches

Population: about 37.95 million (2008)

Production area: Mount Kenya, Kasii, Nyanza, Nakuru, Kajiado

Raw tea varieties: Native Arabica fro Ethiopia, Ruiru II,Bourbon, Kents, Typica, Other

Harvest time: October ∼ February

Planting height: 1500m ∼ 2100m

Grade: a, AA, AB, PB, C, E, TT, T

Processing method: Wet-Process

Features: Bright, Vibrant, Winywith Nice Body