Kenya AA Samburu Medium Roast
Kenya is well known for its highly organised network of coffee cooperatives. This system produces remarkable consistency in growing methods, milling, and auctioning across a web of about 150,000 growers, the majority of which are small-scale farmers. The topography of high-altitude plateaus in major Kenyan coffee regions combined with acidic soil provides excellent growing conditions for Arabica coffee.
All Kenyan coffee is graded primarily by screen size (a measure of the size of the bean, larger being higher grade) immediately after milling; it then proceeds to the weekly auction at the Nairobi Coffee Exchange. The AA Grade is the top grade based on screening.
The Kenya profile is very unique and distinguishes itself easily from other origins. Intense citrus brightness all along the palate and notes of vanilla and bergamot merge with complex winey flavors. A medium body provides balance and grounding.
Cup Characteristics: bright big citrus, lemon acidity, black currant, spice, nutmeg, great intense body/balance clean, chocolate, sugar cane aftertaste.
Growing Altitude: 3,500-6,000 feet above sea level
Arabica Varieties: SL-28, SL-34, Bourbon
Harvest Period: October-December; Fly Crop June-August
Milling Process: Washed, patio dried
Aroma: Nutmeg, berry
Flavor: Citrus, berry, notes of spice or tobacco
Body: Medium
Acidity: Very bright
Available in 200g, 450g and 1kg resealable bags made of recycled materials.
