Kenya AA (washed process) green coffee beans

Smokin Beans

Details

Origin

Kenya

Process

Washed

Roast Suitability

Description

About the Origin Natural bean nuances (cup notes) – savory, satiny mouthfeel, dark chocolaty, black currant, crisp grapefruit like acidity The leading edge in cup is savory, and grapefruit like in acidity, the body is light/medium and satiny in mouthfeel, while impressively round and full, with flavor nuances of chocolate, black currant, blueberry, and citrus, a nice molasses aroma. The ultimate coffee: Pleasant and luscious, crisply-sweet, lively, producing a savory cup that should be a featured coffee in any coffee connoisseurs repertoire of the world’s finest coffees! — Origin: Kenya – 100% Arabica – Varietal: Bourbon SL34 — Region: Africa – Processing: washed – Grade: (AA) specialty grade — Flavor Family: citrus, chocolate, fruity – Aroma: grapefruit, molasses, berry — Acidity: high – Body: medium/high – Sweetness: high – Best Roast: medium roast — Altitude: 1500m – Best Brew: drip, pour over, espresso – 100% fresh current harvest These Kenyan coffee plantations are growing the Bourbon SL34 Arabica varietal, and the coffee plants are shade-grown under Grevillea, Macadamia, and Eucalyptus trees. The reputation for this top-quality coffee is unsurpassed in the world of specialty coffee. This high-grown coffee is one of our most well-regarded beans and comes from the famed growing region of Nyeria, on the slopes of Mount Kenya. From beautiful coffee plantations of smallholder estates grown at elevations of around 1,500 meters growing in rich red volcanic soil. This meticulously prepared East African coffee is famous for its rich body, with a vibrant pleasant grapefruit like acidity, a nice fragrant aroma, overtones of berries and citrus the aftertaste is sweet and winey. About the Roasting Process Maybe you have heard that roasting coffee is a work of art and to achieve excellent beautiful taste development in coffee beans it requires skillful and calculated inputs by the roast master throughout the entire roasting process? Is this true or not… Let’s look at this t