Experience the distinctive full body, fabulous aroma and fine acidity of this celebrated coffee. Refreshing, light, winey, with a bright floral perfume and balanced by a rich, syrupy finish. A real favourite.

STRENGTH: 3
ACIDITY: 5
BODY: 5

Kenyan Arabica coffee is grown on rich volcanic soil which gives the coffee plant ideal growing conditions. The ripe berries are picked twice a year, the main picking season is October through to the end of the year, while the smaller season is from June to early August. The AA denotes the size, shape and density of the bean. The grading scale from largest to smallest is AA, AB, PB, C, E, TT and T. The largest, the AA bean, produces more of the treasured oils that give this coffee its fabulous aroma and intense flavour.

To experience these beans at their absolute best, grind as and when you need them, altering the grind to suit the brewing method.