Honing That Discriminating Taste for Coffee
As a long time coffee drinker I enjoy the surprise that awaits me when I switch to a different gourmet coffee.
I take pleasure in honing my discriminating taste for fine coffee and am always looking for the subtle differences between coffees from around the world.
It's no surprise to those who know me well that I like switching coffee types every few weeks. So, after thoroughly enjoying my roasted fresh batches of
Brazil Bourbon Santos and
Sumatra Mandheling from
Coffee Wholesale USA, I could immediately sense the unique, distinct aroma and intense flavor of my newest batch of roasted fresh coffee –
Kenya AA.
Lions, Tigers, Marathon Champions . . . and Great Coffee Too
Despite its proximity to Ethiopia – generally considered the birthplace of coffee plants – Kenya did not begin cultivating coffee until the end of the 19th century when missionaries arrived with seedlings. Later the German and British colonial rulers developed coffee farming further and Kenya now produces almost 2 million bags of coffee each year, virtually all wet-processed Arabica beans.
Most of Kenya's coffee crop grows in the fertile red volcanic soil on the plateaus to the north and east of Nairobi. These plateaus surround Mount Kenya, an extinct volcano that soars 17,000 feet above sea level. Small cooperatives bind together over 300,000 small farms. The farms are only about half an acre in size on average, and cultivate coffee at altitudes between 4,900 and 6,800 feet.
The Kenya Coffee Board classifies coffee by bean size and holds weekly auctions in Nairobi.
Kenya AA is the finest grade of coffee from Kenya and has a full body, intense flavor with a delicate acidity and a smooth winey flavor. Considered by many to be near the top among a list of the world's finest Arabica coffees, it's certainly one you should put high on your "to taste" list – if you haven't already.
Always Premium Quality – Never Less
One of my favorite times to enjoy my gourmet coffee is late at night after having spent the evening visiting friends. When I'm visiting friends, relatives and acquaintances, I often have to force down a cup of their commercial-grade supermarket coffee. You know the kind – those with the fleeting aroma and charred taste. I do this quietly and politely because I know that I always have a welcome treat like
Kenya AA waiting for me at home.
Despite its proximity to Ethiopia – generally considered the birthplace of coffee plants – Kenya did not begin cultivating coffee until the end of the 19th century when missionaries arrived with seedlings. Later the German and British colonial rulers developed coffee farming further and Kenya now produces almost 2 million bags of coffee each year, virtually all wet-processed Arabica beans.
