Kenya AB Honey Bush 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 AB Grade is one of the top grades based on screening.

The Kenya profile is very unique and distinguishes itself easily from other origins. A citrus brightness all along the palate and notes of vanilla and bergamot merge with complex winey flavours. A medium body provides balance and grounding.

Cup Characteristics:

bright big citrus, lemon acidity, black currant, spice, nutmeg, balanced and clean, chocolate, sugar cane aftertaste.

Growing Altitude: 3,500-6,000 feet above sea level.

Arabica Varieties: SL-28, SL-34.

Harvest Period: October-December; Fly Crop June-August.

Milling Process: Washed, patio dried.

Aroma: Nutmeg, berry.

Flavour: Citrus, berry, notes of spice.

Body: Medium.

Acidity: bright.