Kenya is a beautiful place known for many wonders, but one of its biggest is the sheer miraculous quality of its coffee. Kenyan coffee beans are some of the best in the world, but even among these gems is a sparkling diamond that is the Kenyan AA coffee, commonly known as the “champagne” of the African coffee world.
And now, you’ll know exactly what makes this coffee so delectable to caffeine aficionados as we look into how it’s made, what its flavor profile is, and the best way to enjoy it.
What Does “Kenya AA” Actually Mean?
Now, coffee beans usually have a name that notes their origin and region, so Kenyan AA coffee may be a bit confusing unless you know about the coffee grading system. See, the coffee grading system uses letters to note the size and density of the bean, with A being the best; so Kenyan AA coffee beans are the largest and densest of them.
Now, admittedly, size alone doesn’t guarantee better flavor but they are often connected to having a higher quality and it doesn’t hurt to have more coffee in your single bean. Regardless, when someone says that Kenyan AA coffee is the best in the country, they’re not exaggerating or being subjective; it’s a fact!
How It’s Made
But what do they do to make it so good, to make it worth their cost? A frustratingly simple answer: elevation. Kenyan AA coffee beans are grown at elevations higher than 6,600 feet above sea level.
The higher altitude is everything since it means the beans take a longer time to grow, which allows them to absorb more nutrients, making them denser, developing their flavor and maturity.
Another factor is the rich volcanic soil these beans are grown in, providing them with all the nutrients they’ll need to grow into pure AA goodness.
The Unique Flavor Profile of Kenya AA Coffee
Now that you know what the letter means, it’s time to show you what makes this coffee so special: its rich, unique flavor. Many experts have been jotting down how best to describe what makes this coffee so good and the key points are:
- Its signature bright acidity
- The full body feeling
- Floral aroma
- Citrus and berry overtones
- Wine like aftertaste
- Clean finish
It’s because of this that so many call Kenyan AA the champagne of African coffee, since many of its tones and flavors match the highest quality champagne. It’s not just a joke on the quality and pricing, it’s a sign of the kind of richness you’re signing up for when you take a sip of this.
The Role of Processing Methods in Kenya AA’s Reputation
So we know what Kenyan AA coffee beans are, how they’re made and what they taste like, but is that all to them? Is that what makes it special? No, it’s the entire process. Kenyans go through a painstaking specialty coffee production to make sure that their beans are improved on from start to finish and now we’re gonna look at what happens to them after they’re harvested.
What makes the Kenyan coffee process so unique is the method they use for the beans: they follow the washed method. The coffee cherries, the fruit the coffee beans come from, are picked within hours of harvest time and then left to soak in fermentation tanks filled with water twice in order to remove all traces of anything but the coffee beans themselves.
In between the two washes comes the grading. Since AA coffee is just the biggest and densest of the beans, you need a way to bring them together in one group without sorting through by hand, and it’s done with channels of water where the most dense ones sink and stay, marking them as AA, while the lighter ones are carried away in the flowing water.
Once they’re sorted, the coffee beans are left to dry on raised beds for about 9 to 15 days.
But then you have to wonder, why do any of this? Is it just tradition? Or does this have a benefit? The general gist is yes, and a deeper examination also says yes, but let’s show you how.
See, the first wash is to remove the mucilage by using natural enzymes (pectinase) to break it down. The second wash is there to let the beans soak in clean water to enhance the development of those acidic and complex notes, and it’s very likely what allows Kenyan AA coffee to have such a clean finish.
Why Coffee Experts and Baristas Love Kenya AA
Considering the process for these beans, it’s only natural that they end up with a premium price tag, so how well is Kenyan AA coffee sold commercially? According to coffee experts and baristas, they can’t get enough of the stuff!
It’s considered by many to be the best African coffee and perhaps one of the best coffees in the world, making it popular among specialty roasters. As a single origin Kenyan coffee, it provides a complex tasting flavor for customers and enthusiasts, which is what so many go for when they can so that they can be a part of such an exclusive and unique experience.
These specialty coffee evans are excellent for pur over brewing and have been featured in many coffee competitions as it’s often believed that so long as you’ve got Kenyan AA, you’re guaranteed a win.
How to Buy Authentic Kenya AA Coffee
So, we know how good it is, why it’s loved and how it’s made, so now you’re bound to be interested in where you can get it. When buying authentic AA coffee beans, you need to keep a few things in mind.
The first is the roast date so you know how fresh the beans are. Second is to make sure it’s marked with a single origin label. Finally, decide if you want to get them whole bean or pre-ground, and this is more up to personal preference, though whole bean tends to retain their flavor more.
If you’re looking to buy Kenyan AA coffee beans, you won’t be disappointed if you go to these links for light roasted, medium, and dark roasted Kenyan AA coffee that are sure to please your palate. The usual recommendation is to go for light or medium if you want everything the coffee offers.
To keep it simple, Kenyan AA coffee beans are the largest and densest of their kind grown in Kenya, with their complex flavor, bright acidity and full body make it one of the best coffees in the world and through its rigorous harvesting process, it’s become the most desired coffee bean by specialty coffee stores around the world.
FAQs
Q1: What does Kenya AA mean in coffee?
A: Kenya AA refers to the largest and densest coffee beans grown in Kenya. The “AA” grade indicates superior size and quality, often associated with premium flavor.
Q2: Why is Kenya AA coffee called the “Champagne” of African coffee?
A: Kenya AA is called the “Champagne” of African coffee due to its bright acidity, full body, complex fruity and floral notes, wine-like aftertaste, and clean finish, which resemble the qualities of high-end champagne.
Q3: How is Kenya AA coffee grown?
A: Kenya AA coffee is grown at high altitudes, above 6,600 feet, in nutrient-rich volcanic soil.
Q4: What makes the flavor of Kenya AA coffee unique?
A: Its signature bright acidity, full body, floral aroma, citrus and berry overtones, and wine-like aftertaste make Kenya AA coffee distinct and highly sought after.
Q5: How is Kenya AA coffee processed?
A: Kenyan AA coffee uses the washed method. Cherries are harvested, soaked twice in water, graded by density, and then dried on raised beds for 9–15 days. This process enhances acidity, clarity, and clean flavors.