About This Coffee

Kenya has built one of the most sophisticated coffee grading and auction systems in the world, managed through the Nairobi Coffee Exchange, where grades and trades move through a competitive bidding system that rewards quality at the farm level. Farmers and cooperative societies receive premium prices for higher-scoring lots, which drives consistent investment in processing quality.

AA is the largest screen size grade in the Kenyan system, indicating beans that pass through an 18/64-inch screen, producing the large, dense beans that roast with intensity and hold their aromatic complexity through development better than smaller-screened Kenyan lots.

The four varieties in this lot each contribute distinct qualities. SL-28 and SL-34, foundational Kenyan lines from drought-resistant selections made in the 1930s, are responsible for the intense black currant acidity and full body that define classic Kenyan specialty coffee. Batian, released more recently for disease resistance, retains that same high cup quality. Ruiru 11, developed for smaller farm plots, adds structural integrity and consistency to the blend.

Where Does It Come From?

• Country: Kenya
• Region: Kenya
• Altitude: 1,600 – 2,000 MASL
• Variety: Arabica (Ruiru 11, SL-28, SL-34, Batian)
• Grade: AA (Screen 18/64)
• Process: Washed (Double Fermentation)
• SCA Score: 85

Kenya’s coffee industry runs through one of the world’s most sophisticated grading and auction systems, centered on the Nairobi Coffee Exchange. Grades and trades move through a competitive bidding system that rewards quality directly, incentivizing farmers and cooperative societies to invest in careful processing at the farm level, since higher-scoring lots earn premium prices at auction.

This lot is graded AA, Kenya’s largest screen size classification, indicating beans that pass through an 18/64-inch screen. Larger, denser beans roast with more intensity and hold their aromatic complexity through development better than smaller-screened lots.

Washed processing at Kenyan stations involves a double-fermentation process unique to the country: cherries are pulped, fermented, washed, soaked in clean water overnight, and then dried on raised beds. This extended processing protocol produces the exceptional cup clarity that makes Kenya coffee distinctive among African origins, allowing the varietal character and terroir to come through with a precision that natural processing cannot replicate.

Flavour Potential

Kenya AA Washed delivers one of the most distinctive and sought-after flavour profiles in African specialty coffee. At light to medium roast, expect to unlock:

🍇 Black Currant – vivid, tart, defining
🫐 Berry – bright, juicy layers
🌸 Floral – lifted, aromatic
🌺 Hibiscus – tart, floral finish that lingers and evolves

Flavour potential is indicative only. Final cup profile depends on roast level and brewing method. Per SCA cupping standards.

Acidity is bright, wine-like, and complex, juicy rather than sharp. Body is full, dense, and structured, carrying the finish through a long, evolving hibiscus-like character as the cup cools.

What Is Double Fermentation Washed Processing?

If you are new to green coffee, this processing method explains why Kenya AA Washed tastes the way it does.

Double-Fermentation Washed means:

• Ripe cherries are pulped to remove the skin shortly after harvest
• Beans are fermented, then washed clean of mucilage
• A second stage follows: beans are soaked in clean water overnight
• Beans are then dried on raised beds, developing exceptional clarity

Why this matters for home roasters:

• Produces the sharp cup clarity Kenyan coffee is known for
• Allows varietal character and terroir to come through with real precision
• A more involved process than standard washing, contributing to Kenya’s reputation for distinctive quality
• Suits bright, complex, acidity-forward roast profiles

Roast Recommendation

Recommended Roast Range: Light to Medium

Kenya AA beans are large, dense, and hold high moisture relative to most African greens. The large screen size means uniform bean density across the lot, which produces even roasting, but the density requires more heat energy and a slightly longer time to first crack than Ethiopian or Colombian greens at comparable altitudes.

Roast guide:

• Roast Level: Light to Medium
• Target Drop Temperature: 195°C – 210°C
• First Crack: Drop at first crack for light roast; drop 30 – 40 seconds after first crack for medium
• Colour: Light to medium brown

Tips for home roasters:

• Light roast: black currant, berry, and hibiscus lead at maximum intensity, floral aromatics stand out clearly, best for pour over and Chemex, evaluate before cooling
• Medium roast: drop 30 to 40 seconds after first crack, berry and black currant deepen toward dark fruit, acidity softens slightly, hibiscus finish persists, full body at its most expressive, excellent for filter and single origin espresso
• Medium-dark and dark roasts are not recommended for this lot, since the vibrant acidity, floral character, and hibiscus finish that make Kenya AA one of the most prized origins in specialty coffee are progressively lost beyond medium roast development
• Let this coffee cool before tasting: unusually high concentrations of citric and phosphoric acids can taste different at different temperatures, revealing more depth as it cools

Brewing Suggestion

Once roasted, Kenya AA Washed rewards brewing methods that highlight its bright acidity and complex, layered structure.

Recommended brewing methods:
☕ Pour Over – ideal, precise clarity on black currant and hibiscus
☕ Chemex – clean, bright, showcases the floral finish
☕ Filter/Drip – balanced, full expressive body comes through excellently
☕ Espresso – excellent single origin shot at medium roast

Brewing tips:

• Water temperature: 90°C – 94°C
• Grind medium-fine for pour over, medium for filter, fine for espresso
• Allow 5 – 7 days rest after roasting before brewing
• Taste across a range of temperatures as the cup cools, this coffee reveals different character as it does

Is This Coffee Right For Me?

Yes, if you are:

• A home roaster who wants one of the most distinctive, sought-after profiles in specialty coffee
• Someone who enjoys bright, wine-like acidity with black currant and berry complexity
• Interested in a coffee with real varietal depth, across four distinct Kenyan cultivars
• An experienced roaster looking for a technically demanding, highly rewarding single origin

Consider another origin, if you prefer:

• A bright, floral natural process, try our Ethiopia Yirgacheffe Grade 1 Natural
• A clean, balanced everyday coffee, try our Colombia Huila Supremo Washed

How To Store Your Green Coffee Beans

Green coffee beans are incredibly stable when stored correctly, far more so than roasted coffee.

• Store in a cool, dry place away from direct sunlight
• A cupboard or pantry at room temperature is ideal
• Do not refrigerate or freeze
• Allow the beans to breathe, avoid fully airtight containers
• Stored correctly, green coffee remains fresh for up to 12 months

Why Buy From Roasters Hall?

Every coffee on Roasters Hall is chosen and shipped with Canadian home roasters in mind.

• • Specialty grade only – every coffee we carry is SCA specialty grade 84 points and above
  • Small retail packs – 200g, 350g, 500g and 1kg, perfect for home roasters
  • Direct-sourced – small quantities sourced to ensure freshness
  • Ships across Canada – coast to coast, fast and reliable
  • Farm-to-cup traceability – we tell you exactly where your coffee comes from
  • Home roaster focused – built for the Canadian home roasting community

Frequently Asked Questions

What does Kenya AA grade mean?
AA is Kenya’s largest screen size grade, indicating beans that pass through an 18/64-inch screen. It’s not a direct cup quality grade, it refers to physical bean size. Larger beans are denser, absorb heat more evenly during roasting, and tend to produce more intense, complex cups than smaller-screened Kenyan grades.

Why is SL-28 so highly regarded in specialty coffee?
SL-28 was selected in the 1930s from a drought-resistant local Kenyan line. It produces the intense black currant acidity and full body that have made Kenyan specialty coffee famous worldwide. It thrives in Kenyan volcanic soil, and coffee buyers seek it out for its distinctive character and terroir precision.

Why should I let Kenya AA cool before tasting?
Kenya AA has an unusually high concentration of citric and phosphoric acids that can taste different at different brewing temperatures. Very hot, the acidity can feel sharp and the black currant character partially masked. As the cup cools toward room temperature, the acidity softens into a wine-like complexity, and black currant and hibiscus notes become more defined and full.

What roast level is best for Kenya AA Washed?
Light to medium roast is recommended. Light roast keeps black currant, berry, and hibiscus at maximum intensity. Medium roast, dropped 30- 40 seconds after first crack, deepens the fruit toward dark berry while retaining the full hibiscus finish. Medium-dark and dark roasts lose the vibrant acidity that defines this lot.

How should I store this green coffee?
Store in a cool, dry place away from direct light and moisture. Green coffee is stable for 12 to 18 months in correct storage conditions.

Do you ship green coffee beans across Canada?
Yes. Roasters Hall ships specialty green coffee beans to all provinces across Canada. Orders are packed fresh and dispatched within 1 – 2 business days.