Aromatic notes


Perhaps not everyone knows that AA doesn’t stand for a variety of Arabica, but is measure of the largest coffee beans in Kenya (and East Africa), a measure that often corresponds to the best quality.


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Who roasts our coffees?
Rob The Roaster, the Italian-Dutch trainer of Espresso Academy and SCA authorized, roasts your coffee. A great explorer of coffee, its processing methods, roasting profiles and the whole world who lives behind a cup of coffee.
Would you like to contact Rob The Roaster for more information on coffees and roasting profiles? Write to him at
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When do we roast?
Rob roasts your coffee on Tuesdays and Fridays, following the orders arrived. If roasted for espresso, the coffees are then subjected to degassing for 2-4 days, depending on the season and the variety of coffee.

Origin: Kiambu

Finca: Municipality of Nairobi

Growth altitude: 1100-1400 mt a.s.l.

Variety: SL 28, SL 34, Ruiru 11, Batian ibrido

Processing method: Washed

Everything you want to know

The most frequently used variety for good quality Kenyan coffees is the Blue Mountain, a hybrid developed in the Jamaican mountains.

Ripe cherries are handpicked using the handpicking method and taken to the wet processing center. Here the grains are stripped, washed and left to dry in the sun on raised beds. The beans are then taken to the dry processing center to be depulped and classified (based on the sieve and densimetric) and then sent to the commercial warehouses for division into lots and auctioning.

For this evaluation, the coffee was extracted with espresso at 93 °C with 25 ml in 25 seconds. The degassing of the coffee took 48 hours.

The crema has a nice hazelnut color with marked nuances. The aromas are spicy, with notes of cardamom, nutmeg and tobacco. The body is light but not inconsistent, with has a marked acidity, and a light and balanced sweet-bitter ratio.

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