Kenya AA Coffee

£4.99 £3.99

100 grams Kenya AA Coffee.  We all know it, we all love it; nothing beats a good Kenyan Coffee. But why not have the best with our very own Kenya AA Coffee, a beverage adored for its sharp acidic characteristic, strong body, and outstanding flavour. Often grown at elevations higher than 6,600 feet (approx 2,000 metres) above sea level, this wonderfully aromatic brew is considered one of the world’s greatest coffees.

And this is not without good reason. The high growing altitudes mean that the coffee beans grow slower, providing more nutrients and allowing them time to develop complex flavours as well as mature gradually. The largest and best coffee beans from Kenya are graded Kenya AA and Peaberry, the latter of which is another coffee we supply. Beans of the Kenya AA Grade are seldom used in blends and are more often sold as Single Origin Coffees. Our very own take is just that, nothing but the best.

Coffee was first introduced to Kenya in 1893 despite the coffee plant being native to neighbouring Ethiopia, discovered some many hundreds of years before. After attaining Independence from Britain in 1963, the newly formed Kenyan government continued the work of its former colonial overseers and built upon the foundations of their then fledgeling coffee industry. Today, Kenya’s coffee is known around the world, especially Kenya AA Coffee Beans.

The coffee-growing regions of Kenya include Ruiri, Thika, Kirinyaga, Mt. Kenya West, Nyeri, Kiambu, and Muranga. Coffees from each of these regions can be distinguishable through factors such as morning sun versus evening sun, which can have a noticeable impact on the characteristics of the coffee. Furthermore, rainfall is well distributed throughout the year where coffee is grown with annual precipitation estimated at 1,000mm (35”) annually.

The Coffee Industry of Kenya involves many small farms and cooperatives as well as some larger estates. Cooperatives, on average, produce about 55% of Kenya’s coffee while 45% is produced by more commercial estates. Around six million Kenyans work in the industry, with most farms consisting of anywhere between 50 and 500 coffee trees spread out over approximately 160,000 hectares throughout the country.

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100 grams Kenya AA Coffee.  We all know it, we all love it; nothing beats a good Kenyan Coffee. But why not have the best with our very own Kenya AA Coffee, a beverage adored for its sharp acidic characteristic, strong body, and outstanding flavour. Often grown at elevations higher than 6,600 feet (approx 2,000 metres) above sea level, this wonderfully aromatic brew is considered one of the world’s greatest coffees.

And this is not without good reason. The high growing altitudes mean that the coffee beans grow slower, providing more nutrients and allowing them time to develop complex flavours as well as mature gradually. The largest and best coffee beans from Kenya are graded Kenya AA and Peaberry, the latter of which is another coffee we supply. Beans of the Kenya AA Grade are seldom used in blends and are more often sold as Single Origin Coffees. Our very own take is just that, nothing but the best.

Coffee was first introduced to Kenya in 1893 despite the coffee plant being native to neighbouring Ethiopia, discovered some many hundreds of years before. After attaining Independence from Britain in 1963, the newly formed Kenyan government continued the work of its former colonial overseers and built upon the foundations of their then fledgeling coffee industry. Today, Kenya’s coffee is known around the world, especially Kenya AA Coffee Beans.

The coffee-growing regions of Kenya include Ruiri, Thika, Kirinyaga, Mt. Kenya West, Nyeri, Kiambu, and Muranga. Coffees from each of these regions can be distinguishable through factors such as morning sun versus evening sun, which can have a noticeable impact on the characteristics of the coffee. Furthermore, rainfall is well distributed throughout the year where coffee is grown with annual precipitation estimated at 1,000mm (35”) annually.

The Coffee Industry of Kenya involves many small farms and cooperatives as well as some larger estates. Cooperatives, on average, produce about 55% of Kenya’s coffee while 45% is produced by more commercial estates. Around six million Kenyans work in the industry, with most farms consisting of anywhere between 50 and 500 coffee trees spread out over approximately 160,000 hectares throughout the country.

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