Flavour Profile: Winey acidity, blackberry, deep cocoa finish, burnt Orange, black tea, malt
Origins: Kenya, Indonesia, Colombia, Papua New Guinea
Process: All washed coffee
Varietals: Riuru 11, Catimor, Typica, Bourbon, Caturra
The second blend to be created by founder Chris Innes under the Toasted Espresso banner, this blend has been refined from its original seven origins down to the four origins it comprises today.
The key component is a Kenyan AA bean, which lends its characteristic winey acidity to the blend.
Kenyan Coffee Grading: When Kenyan coffee is sorted, it is allocated a grade based on the size of the beans. There are many factors that play into the quality of a coffee, but sorting for size consistency is a widely employed standard.
“AA” coffees have a screen size of 7.2mm, and generally fetch a higher price.
“AB” coffees are slightly smaller than “AA” coffees, with a screen size of just 6.8mm. On average this makes up 30% of Kenyan coffee.
“PB” stands for Peaberry. Peaberries are the result of a coffee cherry with only one seed instead of two (the beans are the seed of the coffee cherry).
There are other grades of Kenyan coffee, but they are not of high enough quality to meet speciality standards and are traded as commodities.