Kenya AA Grains d'origine Its dark roast reveals an

Its dark roast reveals an elegant profile dominated by caramelized cocoa

for a consistent grind and a consistently fresh coffee taste

• Altitude : 1 200 à 2 100 m• Méthode : Lavé • Variétés : Bourbon

as a simple infusion

Kenya AA Grains d'origine Its dark roast reveals anAltitude : 1,700 to 2,100 m Region : Nakuru, Kiambu Method : Washed Varieties : Batian, Ruiru II, SL34, SL24 Intensity : Strong 10 Notes : Roasted cocoa, black cherry, woody Commonly called the " Pearl of Africa Kenya AA is recognized among the great character coffees for its intense, structured and deeply aromatic profile. Grown at high altitude in the rich volcanic soils of Nakuru and Kiambu, it develops a complex cup where dark cocoa meets notes of