Kenyan coffees are traditionally processed with the wash method. After the beans are de-pulped of their fruit, they are fermented to clean the remaining mucilage from the seeds. After being washed thoroughly, they are dried using a unique practice of Kenya. Coffee, in its parchment, is spread evenly on raised tables stretched with woven mats, called “Kenya beds”. They allow fresh air to circulate around and under the beans during the drying stage.
The double A refers to the size and grade of the flat beans from Kenya. Double A is the cleanest, largest, and most uniform type of bean that Kenya has to offer.
We offer this coffee as a medium roast. It has a well balanced acidity and bright winy notes similar to a ripe cherry, with a sweet aftertaste. It is a full bodied coffee.