Kenya
Kenya AA
- Best For
- Pour-over (V60), Chemex
- Variety
- SL28, SL34
- Altitude
- 1500 - 2100 MASL
- Processing
- Washed (Double Fermented)
- Community
- 6 Brew Reports
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Cupping Spoon
Timemore Black Mirror Scale
The Story
Kenya's AA designation refers to bean size—screen 17/18, the largest grade—but size alone doesn't explain why Kenyan coffee commands a premium. Our lot comes from cooperatives around Mount Kenya, where SL28 and SL34 cultivars (developed at the Scott Laboratories in the 1930s) thrive in the deep red volcanic soil. Kenya's signature double-fermentation wash process—24 hours dry, then 24 hours submerged—creates the intense, almost electric acidity the origin is famous for. Blackcurrant and pink grapefruit dominate the cup, with a savory tomato sweetness and syrupy body that competition judges consistently score in the 90s.
Roaster’s Brew Guide
Grade AA beans from the volcanic slopes of Mount Kenya, 1,600–1,900m elevation. Double-washed for exceptional clarity.
Pour-over (V60)
16g : 256g · 1:16 · Medium-fine · 203°F · 3:15
Higher temp to extract the bold fruit notes
| Step | Water | Time | Notes |
|---|---|---|---|
| Bloom | 40g | 0:00 | Aggressive swirl |
| Pour 1 | 110g | 0:35 | Center pour |
| Pour 2 | 106g | 1:30 | Pulse pour |
Chemex
32g : 512g · 1:16 · Medium-coarse · 203°F · 4:45
A powerhouse of a coffee. We push the roast just past first crack to tame the acidity while preserving those explosive blackcurrant and grapefruit notes. Syrupy body with a long, sweet finish.
