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Origin Information

Grower
Coffee producers associated with coffee factories in Kenya
Variety
SL28, SL34, Ruiru 11 and Batian
Region
Kenya
Harvest
April-June|October-December
Altitude
1400 - 1800 meters
Soil
Volcanic loam
Process
Fully washed and dried on raised beds
Certifications
Staff Picks
"This Kenya just arrived last Friday, one of the days that I had a turn on the Royal cupping table. I liked it, but I am conditioned to look for MORE in a Kenya. This one does not have the intense citric notes or black currant character that can pull in the 90+ ratings, but cupping, while very useful, does not always reveal the whole story. Today I made a drip pot of a medium roast of this Kenya AA from our 1909 patented Jabez Burns sample roaster, nicknamed The Flame Thrower. And the cup? Well, this is specialty coffee—lively lemon verbena and caramel, bright, yet mellow and drinkable. This lot won’t be the highest priced Kenya on our list this season, but I am pretty sure Kenya lovers won’t mind paying a little less for a "just" a great, not a GREAT! cup."

- Bob Fulmer
Cofounder & President

Background Details

Kenya AA Plus Ecotact is sourced from the Kenyan open auction system (Nairobi Coffee Exchange), where the quality of the coffee and generally transparent access has been credited for strong prices relative to other coffee origins. Most coffee is grown in the fertile foothills of Mount Kenya. Farmer plots are so small that size is gauged by the number of trees rather than the measurements of the land, which means producers often have more control to strategically pick and deliver only the ripest cherry to their local factory (wet-mill). Factories generally have an abundance of water lending to exquisite washing protocols that include soaking the beans in fresh water for long periods of time to solidify the hallmark Kenyan profiles.