Kenya AA – No.18 – High Quality Arabica Coffee – Roast 4

Description

– Kenya AA – No.18 – High Quality Arabica Coffee –
Body:●●●○○ Acidity:●●●●○ Intensity:●●●●● Roast:●●●●○

Are you a coffee lover looking for a truly exceptional brew? Look no further than Kenya AA Arabica Coffee!

Known for its high quality and unique flavor profile, Kenya AA is one of the most sought-after coffees in the world.
Grown in the rich volcanic soil of Kenya’s high-altitude plateaus, this coffee is characterized by its bright acidity, full body and complex fruity notes. Each cup is a true delight for the senses, making it a favorite among coffee connoisseurs.
If you want to experience the best that Kenyan coffee has to offer, be sure to try Kenya AA Arabica Coffee. With each sip, you’ll taste the dedication and craftsmanship that goes into producing this exceptional brew.

The beverage prepared from Kenya AA coffee has all the best features you would expect: a wonderful aroma, excellent balance, acidity, power and a strong fruity accent.

Coffee fruits are sourced through a selective method, picked only when mature to perfection. The government treats the production of coffee very seriously. Uprooting and destruction of coffee trees is a crime.

Kenyan coffee of the highest quality is distinguished by an excellent aroma and taste with wine undertones. Considered one of the best coffees in the world. It is certified AA (grain size greater than average).

Origin: Africa, Kenya
Region: Various
Varietal: SL-28, SL-34 / Bourbon
Process: Washed, patio dried
Altitude: 1700 – 1800 metres
Harvest: November – December
Aroma: Nutmeg, blueberry, spices or tobacco

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Classification and awarding the coffee:

Specialty coffee achieves the highest quality standards, scoring over 80 points on a 1-100 scale. Only Coffea Arabica can receive such recognition due to its remarkable aroma intensity and complex flavor, distinguishing it from lower-graded varieties.

Body: ●●●○○

“Density/Oiliness” describes the sensation experienced when sipping fresh and hot coffee. You feel it by examining the consistency: take a small sip, let it linger on your tongue, and optionally rub your tongue against the palate.

Acidity: ●●●●○

Acidity plays a crucial role in a coffee’s full flavor profile. It doesn’t imply sourness but manifests as zesty and citrusy notes enhancing the aroma. This component imparts character and sharpness to the brew.

Intensity: ●●●●●

Intensity refers to the brew’s depth and richness, delivering a powerful first impression. It’s a blend of all flavors combined, defining how invigorating the drink feels. Lower intensity results in milder coffee with more prominent aftertastes. Some equate high intensity with weight or boldness, especially noticeable in mid-high roasts.

Roast: ●●●●○

Roast signifies the duration of the roasting process that shapes a coffee bean’s true character. A single coffee type can taste vastly different depending on the roast, affecting the bouquet of aftertastes. The five recognized roasting levels are very low, light, medium, mid-high, and high (or dark). Delicate types like very low and light roast suit alternative extraction methods (dripper filter, Chemex, French press), though some prefer them in pressurized machines. Medium roasts reveal complexity in a Moka Pot without fancy equipment. Dark roast, known as espresso type, benefits greatly from pressurized machines like Italian coffee makers, producing dense espresso with lasting hazel-colored crema.

General Information

Flavor and notes:

To identify flavors precisely, the Specialty Coffee Association of America developed an intriguing ‘notes circle chart’. It’s handy for recognizing tastes and aftertastes without expertise, commonly used in coffee cupping. Below is the 2016 circle chart.

Notes circle chart – what is it and how does it work?

Thousands of chemical ingredients contribute to a coffee brew’s flavor. The resulting aftertastes, flavors, and notes can be versatile and complex. The notes circle chart, devised by the Specialty Coffee Association of America, identifies the most characteristic ones. It places the strongest, easiest-to-identify notes closer to the center, while more delicate ones occupy the periphery in a palette-like structure. By using the chart as a key, anyone can recognize a coffee’s unique profile without being a connoisseur. This classification method allows everyday coffee-drinkers to explore their favorite beverage further, turning routine experiences into something meaningful and interesting.

Our method of packaging the coffee:

Our coffee utilizes innovative and eco-friendly “Aroma Save” bags, designed to preserve original aroma while preventing external odors. The “ECO/Kraft” design incorporates a ventilation system allowing air to escape without entering, enabling you to smell the coffee without opening the bag. The special zip-lock mechanism ensures a 100% seal, allowing repeated openings without additional equipment. We use recycled paper with minimal printing to reduce environmental impact from dyes. Our company prioritizes product content over packaging aesthetics, ensuring coffee quality and freshness by using high-quality containers that seal contents hermetically, protecting them from exposure and unwanted aromas.

Coffee making tips:

For optimal results, grind coffee just before use, matching the grind size to your device type. Typically, 1.5 – 2 teaspoons (around 7 grams) suffice for one cup. Use water at approximately 95°C.

Types of coffee grinding and its meaning:

Coffee can be ground using various methods—manual or electric grinders, even mortar and pestle. Crucially, the fineness matters more than the device used. A common belief suggests that longer brew exposure requires coarser grounds, yet this remains vague. What truly matters? The brewing style and device. If pouring hot water over coffee grounds, too fine a grind clogs and prevents dripping. Fine grinds suit pressure-based machines like Moka Pots, Siphon Coffee Makers, AeroPresses, and Espresso Machines. Coarser grinds fit non-pressurized methods like filter paper, percolators, or thermal coffee makers. For the coarsest grind, a French Press works best. Exceptions exist, like Turkish Coffee Pots, which use fine powder added directly to water. The pot goes in hot sand, and the maker waits for bubbling, removing from heat, and repeating twice. This ancient method predates modern devices, explaining its exotic feel.

Coffee grinding devices:

After establishing grind types’ importance, let’s delve into coffee grinding details. The choice of grinder emphasizes precision, essential for achieving perfection.
The most popular electric grinders are bladed ones. They work fast but risk overheating coffee, releasing essential oils quickly, compromising aroma. Mill grinders, featuring two abrasive surfaces or ‘teeth’, excel. Made with non-corrosive metal, they offer superior performance. Various mill grinder types exist, mostly allowing grind adjustments. Efficient models offer fluid grind gradient changes. A broader spectrum enables diverse coffee preparations.

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