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products / Single origin coffee: 50 Specialty coffee & more

Kenia Masai

AA CR.18 Top quality special

250 g

Grinding

Quantity

Price

14,75€

products / Single origin coffee: 50 Specialty coffee & more

Kenia Masai

AA CR.18 Top quality special

250 g

  • Kenia Masai  Caffè Fusari
  • Kenia Masai  Caffè Fusari
  • Kenia Masai  Caffè Fusari
  • Kenia Masai  Caffè Fusari

Description and details

Extraordinary origin right from the bean, of the highest AA size, of which only 10% of production can be boasted, it is called the champagne of coffees because of its well-defined and special flavour slightly reminiscent of a carbonated beverage. In the cup it has a discreet body, a pleasant medium-high citric acidity, excellent sweetness and fruity notes of mandarin and floral jasmine. Origin: Kenya Region: Kirinyaga Botanical species: Arabica Variety: SL28 & SL34 Altitude: 1,400 - 1,800 masl Processing: Washed - Sun-dried 14-21 days Classification: AA - SIEVE 18 - TOP QUALITY SPECIAL Roasting: · slow, to give each bean the right amount of time to develop and a perfect texture · light, to respect its quality and bring out all its individual nuances · dedicated to single-origin and · 100% artisanal order, exclusively handcrafted by the more than 20 years' experience of a true artisan roaster Cooling: naturally air-cooled to ensure a pure product without interference

SCA score at origin

Aroma

8.00

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Taste

8.25

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Acidity

8.25

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Aftertaste

8.00

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Body

8.25

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Equilibrium

8.00

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Global

8.00

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Uniformity

10.00

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Sweetness

10.00

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Cup

10.00

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Score

86.75

Kenia Masai

This single-origin is one of the best from Kenya, one of the best known producers of speciality and quality coffees, and grows in Kirinyaga at the foot of the mountain of the same name under ideal conditions: red volcanic soil and high altitude. An extraordinary origin right from the bean: it is the fruit of small producers organised by cooperatives that evaluate the potential of each producer by quantifying the number of coffee plants instead of the hectares available. The cherries are harvested by hand only at maximum maturity, washed with the water of the Rundu river, fermented dry and placed to dry on raised boards for about 18 days, then selected and classified AA according to the sieve (the maximum size, of which only 10% of production can be boasted). The result is surprising. It is called the "Champagne" of coffees, because of its well-defined and special flavour, with a complex and peculiar acidity that, due to the greater presence of phosphoric acid, may slightly remind the palate of the sparkling champagne, a unique characteristic for which it is rightly famous.