Speciality coffee

How to brew Kenya AA: add ground coffee, pour water slowly, enjoy your cup

Kenya AA tasting notes: citrus, floral and black tea. Flavour notes, not added ingredients

Choose your region: Kirinyaga for citrus and florals, Nyeri for berries and plum

Kenya AA

The Heritage Classic

Kenya AA comes as two lots. Kirinyaga is bright and elegant, with blackcurrant, citrus zest and delicate florals over a silky texture. Nyeri is bold and layered, with ripe berries, plum and a hint of spice behind a juicy body and a long, winey finish. Both are a medium roast from Westlands, Nairobi, in a 250g pouch.

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Citrus, floral, black tea, with a velvet crema.
Kenya’s coffee regions

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Nairobi delivery KSh 250 · Upcountry KSh 500 · Pickup available · M-Pesa or card at checkout

Kenya AA grade
Medium roast
Kirinyaga and Nyeri

Pairs Well with

French PressKSh 7,000

Cork Travel MugKSh 1,500

Ceramic CupsKSh 4,300

Cup notes

Citrus, floral, black tea, with a velvet crema.

Citrus
Floral
Black tea

The bag

Indigo pouch with the sun artwork.
Flat-bottom pouch, 250g.
Best within 4 weeks of opening.

How to brew

Four methods, four sets of numbers. Weigh the coffee and weigh the water. Everything else is preference.

Chemex 1:16
French Press 1:16
Aeropress 1:13, deliberately strong
V60 1:16

Recipe

Cup it the way the graders do 12 minutes · Serves 1

Grind 11g coarse into a 250ml cup or bowl and smell the dry grounds.
Pour 200g of water at 94C straight on and leave it completely alone for 4 minutes.
Break the crust with a spoon, push your nose in as it releases, then skim off the foam.
Wait until about 10 minutes, when it has cooled, and taste it off the spoon.
Taste it again as it cools further. The blackcurrant and citrus show up late.

Two Lots, One Grade

Kirinyaga
Bright, tea-like and elegant: blackcurrant, citrus zest and delicate florals, with a crystalline acidity and a silky texture.
Nyeri
Bold, complex and layered: ripe berries, plum and a hint of spice, with a juicy body and a long, winey finish.
How to brew each one
Kirinyaga is best through pour-over, which keeps its clarity. Nyeri is excellent in both filter and espresso.
Medium roast, Westlands, Nairobi
Both lots are roasted to the same medium profile.
250g pouch
Both lots come in the 250g pouch.
Best within four weeks of opening
General guidance: keep it sealed, cool and dry, and out of the fridge.