Kenya AA Coffee has a reputation as a top quality coffee producer that is unsurpassed. This meticulously prepared East African coffee is famous for its rich body, pleasant vibrant acidity, fragrant aroma and winy aftertaste with overtones of berries and citrus.
- Medium Roast
- Roasted when you place your order
CUP NOTES: Crisply sweet/savory; delicate yet resonant.
FLAVOR NOTES: Raspberry, cranberry, fresh-cut redwood, alyssum-like flowers in aroma and cup. Sweetly and lightly tart in structure with a savory edge; light but impressively plump and satiny in mouthfeel. Flavor consolidates around raspberry and alyssum in a sweet, gently drying finish.
COFFEE PROCESSING: Washed
We also offer Kenya AA in Decaf Coffee.
Kenya AA Coffee and Kenya Coffee
The rich taste of Kenya Coffee is much appreciated by coffee aficionados and connoisseurs the world over. Kenya AA Coffee is grown on mountainous plateaus where plants enjoy excellent weather conditions that are conducive to the production of fruit that produce a bright, acidic favor. Kenya coffee is commonly described as having an almost sweet taste accompanied by wine-like or fruity overtones.
Kenyan AA Coffee
Kenya AA coffee is comprised of the largest, most well-shaped and densest coffee beans available from the plateaus on which the plants are cultivated. This ensures the presence of much prized aromatic oils that are essential to the production of the amazing aroma and distinctive flavour enjoyed by connoisseurs everywhere. Kenyan coffee is graded on a scale by the Kenyan coffee board to denote the size of the beans, and subsequently, the flavour one can expect from them. The "AA" grade marks out the very largest beans that naturally contain the largest amount of aromatic oils that are so integral to the coffee-drinking experience.
As the highest grade of Kenyan coffee and considered to be one of the best Arabica coffees in the world, Kenya AA coffees are all produced from the finest Arabica beans. This can be one of the reasons why people love to buy Kenya AA coffees. The skin of the coffee cherry is first peeled off, after which the remaining beans are left to soak in a tank. Known as wet-processing, leaving the beans to soak in a fermentation tank allows the beans' own enzymes to loosen the residue that remain on their surface. This loosened residue forms a thin, parchment-like layer when the beans are dried in the sun, and can be removed with no trouble at all with a mechanical huller. Beans are graded based on their size following the milling process.
The meticulous roasting process ensures excellence when it comes to coffee. It is well-known all over the world. It is much sought after for its bold, intense, full-bodied flavor that is accompanied by overtones of berry and citrus fruits and mild floral fragrance. Kenya AA coffees have a fast-growing reputation among coffee aficionados as a full-bodied, robustly flavored pick-me-up that has a markedly fruity or winey overtone. This has lead to Kenya AA coffee being described as sweet with a bright acidity that may take some getting used to, and one would do well to make such an effort! People are attracted to buy Kenya AA coffee due to the stringent standards of quality inspection and it is proven that coffees made with Kenyan AA coffee beans contain little or no bitter flavors.
Kenyan Coffee By The Book
The national Kenyan coffee board deals closely with the small farms that produce Kenya coffee to safeguard the quality of the country's third largest export. Milling and marketing are carried out by cooperatives to ensure that the high quality of the coffee produced is never compromised by the quantity available and to guarantee that all proceeds are mutually beneficial to the coffee growers and processors. The coffee board ensures that all coffee farmers, even some members of coffee-growing cooperatives who only have coffee lots of only a half acre, are kept up-to-date and knowledgeable on the agricultural aspects of their work.
As a matter of pride for the Kenyan government, no expense is spared in the research and development of Kenya coffees. However, its development of a hybrid species that is resistant to disease and thus touted to be an economically viable alternative to the varieties currently grown has been viewed with skepticism and suspicion by aficionados. Unfortunately, its toughness is offset by the fact that its taste is sadly lacking in many of the distinctive and flavorful qualities of original Kenyan coffee. In fact, the coffee produced from the hybrid has been described as that of a low-quality coffee from a different country!
Quality Of Kenyan Coffee
Quality-assurance is also aided by a high level of competition and pride among the farmers, who stand the chance to receive munificent incentives for the production of excellent coffee from their cooperatives. Needless to say, the open coffee auctions held weekly in Nairobi are often extremely lively affairs where hotly contested auction lots are won or lost. Here, international buyers vie for the best of the Kenyan coffee farmers' harvests to be distributed and sold all over the world to discerning coffee gourmets.
These coffee planters' cooperatives and our own adherence to fair-trade policies ensure that the growers and suppliers of Volcanica's Kenya AA coffee are well-compensated for their efforts and production costs. The reduced role of the middleman also ensures that the savings are passed on to the customer so that you don't have to pay a ridiculous premium to savor a rich, flavorful cup of the best coffee Kenya has to offer to the world.
To maintain the distinct acidity and fruity, wine-like overtones that distinguishes Kenya AA coffees from coffee sourced from other parts of the world, each package of Kenyan AA coffee is roasted fresh before it is packaged with a one-way valve system to maintain freshness during shipping and storage.
Growing Kenyan Coffee
The mountainous, East African terrain of Kenya is made up of volcanic, loamy soil with a distinct red appearance. The richness of the soil provides fertile ground for cultivation of excellent coffee. Kenyan coffee is grown on plateaus that soar up to 4900-6800 feet above sea level. Approximately 2 million bags of coffee are produced each year from the coffee plantations dotted around the now extinct Mount Kenya. The cultivation of coffee in Kenya is relatively new compared to that of Ethiopia, and was initiated at the end of the 19th century by Christian missionaries who brought the seedlings together with religion. However, the combination of topology, mild climate accompanied by bright, almost tropical sunshine and seasonal rains serve to produce exceptional coffee that is unique to the region.
Coffee is now one of Kenya's most important and lucrative exports other than flowers and tea. As more coffee drinkers around the world develop the refined tastes and sensibilities of a connoisseur, it's only to be expected that more of them will seek out and buy Kenya AA coffees. Thanks to its rich flavor and sweet aroma, Kenyan coffee is known as one of the finest coffees available in the world.