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Kenya AA

Green Unroasted Coffee
$10.95

Certifications

Learn more
Kosher Certified

About

For an African varietal, our Kenya AA green coffee takes heat very well. Roasted to a medium or even a medium-dark, this green coffee surprises and delights with rich flavor and body.

Bags of unroasted Tanzanian Peaberry, Kenya AA, and Organic Congo Kivu on piles of unroasted beans with a scale, roast chamber, and timer.
Bag of unroasted Kenya AA coffee.

Altitude

1300 - 1550 masl

It’s not just about where coffee grows but how high up it grows. Flavors become lighter and more complex the further from sea level a coffee grows, going from earthy to sweet to nutty citrus and chocolate to spiced wine and fruits.

Environment

Precipitation, temperature, and humidity have a lot of say in a coffee’s maturation, overall flavor, and quality. Many coffee-producing countries are either primed for growing success or use alternative methods to improve their ecosystem.

Precipitation

1000 - 1200 mm

Temperature

14℃ - 30℃

Humidity

51% - 67%

Processing

A coffee’s process describes how the seed (aka the coffee bean) is separated from the coffee cherry. Popular methods include washed, dry, and honey, but there are many other processes that put special emphasis on different aspects of these methods.

The washing process

washed

Wet Processed
The drying process

dried

Sun-dries on raised beds
The varietal type

varietal

SL 28, SL 34, Ruiru 11, Batian

Timeline

Harvest and export times are based off when a particular coffee will be at its peak quality. Cherries picked at the start of the harvest season tend to be underdeveloped, and those picked at the end are often overdeveloped, so producers aim for that sweet spot in the middle.

Harvest

Oct - Aug

Export

Jan - Dec

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