Kenya - Masai AA

Flavour Profile - Blackcurrant / Juciy / Red Berries

This is Kenya doing what Kenya does best.

AA is the highest bean size grade in the Kenyan system, referring to larger, denser beans that are carefully sorted before export. The grading itself is based on screen size, with AA beans passing through a larger screen than AB or PB grades.

While size alone does not guarantee flavour, in Kenya the AA lots are often the most sought after because they tend to offer clarity, intensity and structure in the cup. The density of the bean allows for even heat transfer during roasting, which helps preserve the vibrant acidity and layered fruit character Kenya is known for.

In simple terms, AA is a reflection of careful selection at origin. It is about attention to detail before the coffee ever reaches the roastery.

In the cup, this coffee is unapologetically juicy.

Expect layers of blackcurrant and ripe red berries, backed by a bright citrus lift that gives the cup real energy. The acidity is lively but controlled, supported by a sweetness that carries through from first sip to finish. It is vibrant and characterful, without ever tipping over the edge. The sort of coffee that makes you slow down and take notice.

Coffees from this region are grown at altitude, where cooler temperatures slow down cherry development. That slower maturation builds complexity and intensity, which is exactly what you taste here. It is bright, clean and full of life.