The topography of high-altitude plateaus in major Kenyan coffee regions combined with acidic soil provides excellent growing conditions for Arabica beans. It’s the condition and nature of the Kenyan soil that gives this coffee its remarkable flavor.
All Kenyan coffee is graded primarily by screen size immediately after milling (a measure of the size of the bean with larger being higher grade); it then proceeds to the weekly auction at the Nairobi Coffee Exchange. The AA Grade is the top grade based on screening.
12 oz. Bag