Kenya AB FAQ - Kenya Coffee

Kenya AB FAQ - Kenya Coffee

Kenya AB FAQ 

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Quality: FAQ
Regions: Kiambu, Nyeri, Thika, Embu, Meru, Trans-Nzoia, Kenya
Altitude of farms : 1600-2000 masl
Varieties: SL 28, SL 34, Batian
Process: Fully washed

Cup Profile       

lovely creamy body of milk chocolate & brown sugar notes of apple and  Juicy blackcurrant acidity long sweet finish  

Background Information: 

Coffee was first introduced to Kenya around 1900. Most of the
coffee regions are located around the Mount Kenya. Almost all
the production is fully washed, around 70% comes from smallholders around 30% from estates.

Processing Techniques: 

The cherries are sorted before being pulped. The parchment is
then fermented overnight, before being washed and graded
into P1, P2, P3, P lights and pods. After that, it is dried on the
drying tables for 8-14 days.