Kenya "AA" is considered one of the best Arabica coffees in the world. The term "AA" indicates the size, shape, and density of the bean, meaning the highest quality. A large-sized bean produces a particular oil that has the fabulous taste of an intense espresso. Kenya "AA" is known for its full-bodied and rich flavor. This specific type of Arabica grows only in Kenya, cultivated on the plateau at about 2000 meters above sea level. After harvest, the coffee undergoes a special process known as "wet processing."
Kenyan coffee is sought after by connoisseurs worldwide for its unique aromatic characteristics. Exceptionally full-bodied, fruity, and penetrating with a pronounced citrus acidity. The aroma is intense, with vinous hints that evoke floral scents and fresh fruit fragrances with a touch of lemon.

Our coffees benefit from an important characteristic: artisan roasting, where only through experience and human control can the optimal roast level be selected. The success of roasting lies in the balance achieved between time and temperature.

Notes on African Coffee

Africa is playing an increasingly important role in the global coffee production.

Although Arabica coffee originates from Ethiopia, it's curious that 75% of African coffees consist of Robusta beans. The latter is more resistant to diseases and has a higher yield than Arabica. Angola, Ivory Coast, and Uganda are the largest African producers of Robusta.

The only African countries that produce only Arabica are Ethiopia and Kenya.