Kenya Grade AA is considered one of the world’s finest coffees on the market today
and many think that this coffee is one of the world’s finest specialty coffees in
a grade by itself. The coffee is light-bodied and it has a wonderful aroma that
makes you want to stop and enjoy the aroma for a few minutes before the first sip.
This coffee is very balanced in acidity and has a refreshing taste that entices
you to drink more.
Recommend Roast: Medium Aroma: Pleasant/Seductive
Flavor:Bold & Intense
Coffee drinkers who drink this coffee enjoy: Brazil Santos Indonesia
Sumatra Lintong Tanzania Highland Peaberry
One of the powerhouses of the African/Pacific Rim coffee market, Kenya offers many
wonderful coffees to the world. Even though they were not the first to introduce
coffee to the world, they have come very close to matching Ethiopia market stand
on good arabica coffee. Coffee from Kenya is of the 'mild arabica' type and is well
known for its intense flavor, full body, and pleasant aroma. Don’t like the word
‘mild’ push you away from this coffee because it is far being a timate coffee. There
are many types of Kenya coffee and they are all good but we offer what we think
is an outstanding coffee from the region of Nyeri. The major coffee growing regions
in Kenya are the High Plateaus around Mt. Kenya, the Aberdare Range, Kisii, Nyanza,
Bungoma, Nakuru and Kericho. The high platea Kenya AA coffee beans are grown at
elevations higher than 6,600 feet above sea level. Kenya AA is considered to be one
of the world’s finest specialty coffees.
Our selection of Kenya Grade AA coffee comes from the coffee farms in Nyeri area
which is located in the Central Highlands of Kenya. This coffee is consider one
of best in the Kenya coffee market today.
About 70% of Kenyan coffee is produced by small scale holders. It is estimated that
six-million Kenyans are employed directly or indirectly in the coffee industry. While
it may be widely known as a type of Kenya coffee, Kenya AA is actually a classification
of coffee grown in Kenya. All Kenyan coffee is graded after it is milled. Grades
are assigned based on the screen size of the bean. Beans with a screen size of 17
or 18 (17/64 or 18/64 of an inch) are assigned the grade AA, generally the largest
bean. While the large bean size is considered by many to be a sign of quality, it
is important to note that it is only one of many factors in determining high quality
coffee. Kenya Coffee is traded once a week at the Nairobi Coffee Exchange.
Notable coffee estates, cooperatives and factories
Gikanda Cooperative Society — Gichathaini, Kangocho and Ndaroini Factories (Mathira,
Tekangu Cooperative Society — Tegu, Karogoto and Ngunguru Factories (Mathira, Nyeri)
Thiriku Farmers Co-op Society (Thingingi Area, Nyeri)
The acidic soil provide excellent conditions for growing coffee plants. Despite
its proximity to Ethiopia (believed to be the region from which coffee originated),
coffee was not cultivated in Kenya until 1893, when French Holy Ghost Fathers introduced
coffee trees from Reunion Island. The mission farms near Nairobi, the capital city
of Kenya, were used as the nucleus around which Kenyan coffee growing developed.