KENYA MASAI WASHED AA
Coffee with well marked acidity and good body.
Clear hints of citrus and fruit with notes of jasmine and cedar.
They define it as the "Champagne" of coffees, given its well-defined and special flavor, whose main characteristics are its complex and peculiar acidity due to a greater presence of phosphoric acid, which on the palate may slightly recall a carbonated drink.
Kenya is one of the best known producers for "special coffees", quality coffees.
It is interesting to note that in this country only 30% of the production is obtained with mechanical methods and moves through large commercial circuits, while the rest is processed with traditional and high quality methods. The classification for this origin is based on the size of the grain (AA, A, AB, ..) and only 10% of the production is of 18 AA sieve.
The region Kirinyaga it is renowned for producing one of the best coffees in Kenya and is located at the foot of Mount Kenya. In this region, 72% of coffee production is managed by small producers organized by cooperatives who evaluate the potential of each producer by quantifying the number of coffee plants and not the hectares available. The water used for washing comes from the Rundu River.
The region has ideal conditions for growth, a red volcanic soil, an altitude ranging from 1700 and 1800 m asl.
Variety: SL28, SL34
Notes: Citrus, Fruit, Mandarin and Cedar
SCA score: 86.25