Kenya AA Coffee Review

[ZackQi]

Yesterday i surprisedly found a new package of the dark roasted Kenya AA in coffee shop where i am working for ....I brewed it by V60 but it had very terrible taste, no any acidities or fruity favors, either me or my coworker were willing to sip it again ... .i could not understand why our owner wants to purchase Kenya AA with dark roasted level...who are the hell going to order that one.
However next time i am going to ask our coffee bean supplier is it really Kenya AA ,why does it roasted by dark level...
Has anyone heard of Kenya AA roasted by dark level?

[ensoluna]

Has anyone heard of Kenya AA roasted by dark level?

yes, I have. what is your question?

[ZackQi]

Hi,I am just curious about why roaster roasts Kenyan AA by dark level , what taste or flavor do they want it has? Is dark level roasted Kenya AA good for pour-over coffee?

[ensoluna]

Hi,I am just curious about why roaster roasts Kenyan AA by dark level , what taste or flavor do they want it has? Is dark level roasted Kenya AA good for pour-over coffee?

first of all, I would like to ask you "how dark is the dark you are talking about?" is it "burnt dark" which kills all the flavors in the bean? or "espresso-dark" to bring out the heavier body?...etc

Generally speaking, great Kenya is grown at elevation higher than 6000 feet (that is about 1000 higher than Guatemala) and Kenya AA is considered to be one of the best coffee in the world. (personally, Ethiopian and Kenyan are my top two picks, all time). Since the coffee grows such a high elevation, the beans grow very slowly which result most balanced and complex flavors. Very powerful "wine" toned acidity with sweet fruit notes. The body is normally "medium" (but it helps to roast slightly darker to make it bit "heavier" body). Since IT is very balanced and complex, many cuppers use a word such as "Nuances". (this Nuances will be gone if you roast darker).

by the way, just to answer your question, "dark" roast (any types of dark roast) is not suitable for "pour-over". it needs to be "light-medium" to taste all the "nuances" that experts are talking....

if that certain roaster roasted Kenya AA "dark roast", perhaps "espresso blend" might have been in his mind....

[ZackQi]

Gracias por ayudarme...
Thank you for sharing your view with me.
Let me double check with our coffee bean supplier and figure out what exactly this specialty coffee bean is.

[CoffeeMusic]

I tasted some Kenya yesterday in a pour over that at first tasted like green tea and then began to taste like grapefruit as the box said.

[NateBenson]

Its very interesting, I think

[NateBenson]

This is an excellent review, I also write a review, an essay, and a dissertation. Contact me and I'll be happy to help you.

[coffeefanatic232]

I haven't been able to find a good Kenya AA coffee that's complex/smooth/fruity. They usually end up tasting too burned, flat, or one-dimensional. I suspect I'm not choosing the best beans. Anyone have a recommendation?

[mercsnmarques]

Hello all,
Being from Kenya - long time coffee lover BUT jus getting started in the industry, I must say I'm humbled by the great reviews of our AA. I've also learnt in this thread about altitude, acidity, body and nuances as well as the roast qualities. Thank you all for the erudition.
In this and other places I've seen Kenyan coffee advertised, I notice that there's none from the Meru area, this is closer to Mt. Kenya than the Kirinyaga area and thus at higher altitude. I'm a native of this area and trying to grow the industry there by getting past the brokers and myriad of dealers to get the coffee to the markets, first in Nairobi, where I live - and sadly tea (another of our excellent crops) reigns supreme thanks to the Brits, and abroad, to better(high value markets).
Presently I'm still taking it all in; grading, roasting and all that. At the moment we, my cousin and I are not able to grade it ourselves as we are yet to get/set up the apparatus. The roasting we do by pan over a fire but of course to go to the market we must get it done in a uniform and desired manner. A roaster is in the worx in the not too distant future.
Thank you all for the education and pointers, I hope to get our coffee samples to you experts(like Alex/ensoluna and any other interested ) in the near future for your opinions and hopefully market orders.

BR
Steve

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