Kenya AA - Manifattura italiana del caffè

Kenya AA

FAMILY:
Rubiaceae

GENRE:
Coffea

SPECIES:
Arabica

VARIETY:
SL 28-SL 34-Ruiru11-Batian Hybrid

ORIGIN:
Central area of the country. Central Province. Kiambu district.

ALTITUDE:
1.500-1.700 m. above sea level

SIEVE:
18

HARVEST PERIOD:
April – June and September – December. Handpicking method (by hand)

PREPARATION:
By wet way with fermentation. You get a “washed” coffee. Subsequently it is exposed to the sun for drying.

DESCRIPTION:
Fine textured hazelnut cream. Intense and elegant aroma. It has a marked and characteristic acidity that flows into notes of vanilla and candied fruit. Excellent persistence of flavour.

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