KENYA
AB FAQ GPRO
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Region: Nyeri, Murang'a, Kirinyaga
Altitude: 1,500 - 2,100 meters Process: Washed then sun-dried on raised beds. Botanical Varieties: Batian, Ruiru ll, SL 34, SL 24. Harvest: Two per year: Main Harvest 60% Secondary Harvest 40%. First Shipment: First Harvest: November/April Secondary Harvest: July/August/September. Cupping Notes
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Known for its exceptional quality, this coffee originates from the high altitudes and fertile volcanic soils of the Mount Kenya region, creating the ideal environment for growing coffee with distinct flavor profiles. The unique combination of climate, altitude, and soil composition contributes to a coffee that is bright, full-bodied, and often features vibrant notes of fruit, citrus, and berry, balanced with a smooth, sweet finish. The beans are carefully handpicked to ensure uniformity, with the Kenya AB designation indicating that this grade is a combination of A (screen size 16, or 6.80mm) and B (screen size 15, or 6.20mm); this grade accounts for around thirty percent of Kenya's annual production. Smallholder farmers and local cooperatives play an essential role in maintaining these traditional farming practices, resulting in coffee that is both consistent and of the highest quality.
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Ref. 5195
