KENIA AA
FAMILY:
Rubiacee
GENUS:
Coffea
SPECIES:
Arabica
VARIETY:
SL 28-SL 34-Ruiru11-Batian Hybrid
PROVENANCE:
Central Kenya. Central Province. District of Kiambu.
ALTITUDE:
1.500-1.700 m. s.l.m.
SCREEN:
18
HARVESTING PERIOD:
April – June and September – December. Handpicking method
PREPARATION:
By wet fermentation, a “washed” coffee is obtained. It is then exposed to the sun for drying.
DESCRIPTION:
Fine-textured hazelnut cream with an intense and elegant aroma. It has a marked and characteristic acidity that flows into notes of vanilla and candied fruit. Excellent flavour persistence.
