Kenya Kirinyaga AA Coffee

Why this coffee matters

Kirinyaga County produces some of Kenya’s most prized AA lots. The “AA” grade reflects the largest, densest beans, which develop richer flavours and aromas. Thanks to the region’s volcanic soil, cool climate and meticulous processing, this coffee offers an intense, fruit‑forward cup that embodies the best of Kenyan terroir.

Origin & Processing

• Region: Kirinyaga County, Central Kenya (near Mt. Kenya and the Aberdare Range)
• Elevation: 1,500–2,000 m asl
• Process: Fully washed; sun‑dried on raised beds
• Recommended Roast: Medium (to balance fruit intensity and crisp acidity)

Smallholders deliver hand‑picked cherries to local washing stations where they are sorted, pulped, and dry‑fermented for 16–26 hours. After fermentation, the beans are washed and soaked, then dried on elevated beds for 7–15 days, creating exceptional clarity and vibrant flavours.

Sustainability & Craft

Kirinyaga farmers work through cooperatives to ensure fair pricing and access to training. Varietals such as Batian, Bourbon, K7, Ruiru 11, SL 28 and SL 34 contribute to the coffee’s complexity. Spectra Coffee partners with reputable importers to source traceable lots and roasts them in small batches, maintaining freshness and authenticity for Canadian drinkers.

Cup Experience

The cup bursts with black currant, red cherry and grapefruit zest, supported by a silky body and a refined wine‑like acidity. Hints of brown sugar and orange blossom add depth. A long, juicy finish leaves a lingering sweetness that invites another sip.

Cup Profile

• Aroma: Berry compote, citrus blossom
• Taste: Black currant, cherry, grapefruit, brown sugar
• Body: Medium, silky
• Acidity: Bright, wine‑like
• Finish: Clean, juicy and sweet

Brew Tips

• Cone Drip (V60/Chemex): Use 20 g medium‑fine coffee per 320 g water (1:16 ratio) at 92–95 °C. A 3‑minute brew accentuates citrus and berry.
• Flat Basket Drip (Auto): Medium grind; highlights sweetness and body for an easy daily cup.
• French Press: Coarse grind, 1:15 ratio; 4‑minute steep yields a syrupy body with balanced acidity.
• Pump Espresso: Fine grind, 1:2 ratio, ~28 sec extraction; produces a dense shot with layered fruit and molasses.
• Stovetop (Moka): Medium‑fine grind; produces bold strength and intense fruit notes.
• Whole Bean: Grind immediately before brewing to preserve the coffee’s aromatic oils.

FAQ

• What makes Kirinyaga coffee special?
  The high elevations, rich volcanic soils and meticulous washing process give Kirinyaga coffees a vibrant fruit profile with wine‑like acidity. AA‑graded beans further enhance cup clarity and sweetness.
• Are the farmers fairly compensated?
  Yes. Kirinyaga growers belong to cooperatives that negotiate premiums and invest in community development and agronomy support.
• Why choose a medium roast?
  Medium roasting preserves the coffee’s berry and citrus tones while allowing a silky body and gentle sweetness. Darker roasts can overwhelm these delicate flavours.