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Green Coffee Beans
Kenyan coffee beans are characterized by their winey acidity, fruitiness, and crisp, dry notes, with fruity aromatics of black cherry, tropical fruit, and black currant. These coffees may also have a slight hint of hops.
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Kenyan Coffee often ranks among the top 5 coffees in the world. One reason Kenyan coffees stand out is the “Kenyan Process” or double processing which Kenyan coffees undergo. This process is a stringent double fermentation process that gives Kenyan coffees a remarkably deep complexity. Along with complexity, Kenyan coffee often exhibits intense flavors, with wine-like acidity and a dry aftertaste. Commonly, the flavor profile includes fruits, lemon or citrus, and berries. A good cup will be well-balanced and sweet with a clean crispness.
A great starting place for roasting your own Kenyan green coffee beans is the highly rated Kenyan Makwa AA. The double A rating is the highest grade of Kenyan coffee. And the rating is well deserved. This highly aromatic coffee is exceptionally bright with a great balance. It’s very sweet and wine-like with flavors of black cherry, tropical fruits, toffee, black currant, and a slight taste of hops.
10.90 - 11.45
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