The high plateaus of Kenya produce coffee beans with a full body and rich, strong, flavor with a very pleasant acidity. “AA” refers to the size, shape and quality of the bean. These particular beans were separated from the coffee fruit using the “washed processing” method. Kenyan coffees are characteristically herbal and tend to be described as having grapefruit notes and a fragrant aroma.
ABOUT THE ROAST LEVEL
FULL CITY ROAST is a medium-dark roast that features a deep brown color, a sheen of oil on the bean’s surface, and an intensified flavor. Dark-roasted coffee should have a heavy, rich flavor, never burnt or bitter. Bitterness in coffee is from poor quality beans or improper roasting, not from the darkness of the roast itself.