Perhaps not everyone knows that AA is not a variety of coffee, but the measurement which identifies the largest beans of Kenyan coffee. This frequently corresponds to the best quality. Kenyan coffees are medium-bodied with a marked sweetness and distinct aromatic notes.
Bag 250g and 1Kg; Box 250g; Metal can 125g
This coffee was tasted at 93°C with a espresso extraction of 25 ml in 25 seconds. Its degassing took place in 48 hours. The hazelnut coloured cream has great nuances. The aroma is spiced and the aftertaste is of cardamom, muscat nut and tobacco, with a light body.