$11.50
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Kenya AB- FAQ
Country: Kenya
Region:Central Kenya
Producer: Various Regional Growers
Variety: Arabica Varietals (SL28, SL34, Batain, Ruiru11)
Process: Washed (double fermentation)
Elevation: 1600-2000 MASL
Cupping notes: Stone Fruit, Black tea, Hazelnut
Kenya AB is cooperatively grown by small lot holders in the rolling hills surrounding Mount Kenya. Coffee is one of the largest exports of this region’s rich fertile growing conditions.
The different arabica varieties grown in the region are generally drought tolerant and high yielding. With bright yellow and red colours, the beans are double fermented and washed. The beans are pulped, rinsed and soaked twice for 24 hours in warm water fermentation tanks. Once washed the coffee is layed out to dry on elevated beds, being turned regularly for 8-14 days.
The double fermentation and washing process yields a clean cup and wonderful high acidity. Notes of peach and citrus sweetness with a lovely medium body are a great representation of Kenyan specialty coffee.
