Kenya AA

FAMILY:
Rubiaceae

GENRE:
Coffea

SPECIES:
Arabica

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

PROVENANCE:
Central area of the country. Central Province. Kiambu District.

ALTITUDE:
1,500-1,700 m. asl.

CRIVEL:
18

HARVESTING TIME:
April-June and September-December. Handpicking Method (by hand)

PREPARATION:
By wet route with fermentation. A “washed” coffee is obtained. It is then exposed to the sun for drying.

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