Because of Kenya’s ideal growing conditions, coffee is now one of Kenya’s most important and lucrative exports other than flowers and tea. Kenya Coffee AA is carefully processed to ensure the highest quality product. The coffee cherry skin is first peeled off, after which the remaining beans are left to soak in a tank. Known as wet-processing, the beans are left to soak in a fermentation tank allowing their own enzymes to loosen the residue that remains on their surface. This loosened residue forms a thin, parchment-like layer when the beans are dried in the sun and can be easily removed using a mechanical huller. Beans are graded based on their size following the milling process, and then the meticulous roasting process finalizes and ensures excellence in the actual coffee beans. As more coffee drinkers worldwide develop the refined tastes and sensibilities of connoisseurs, it's only to be expected that more of them will seek out and purchase Kenya AA coffee. The Kenya AA coffee that we source and roast is from the Nyeri Hill Estate that resides 1,900-2,000 meters high and produces some of the most exotic coffee varietals, such as SL-28, SL-34, and ruiru varieties on the slopes of central highlands of Kenya. The Nyeri Hill Estate has produced some of the best Kenya coffee for over a century with a focus on sustainability and quality, even having Rainforest Alliance Certification for their Kenya AA coffees. The Nyeri region of Kenya produces over 100 million pounds of Kenya coffee per year, with a predominant focus on high-quality arabica.