What does Kenya AA Coffee taste like?
Kenya AA coffee has a reputation that coffee lovers around the world treasure – and for
good reason. The first sip often greets you with a bright, citrusy acidity that feels
refreshing and lively. From there, the flavours open into a mix of berries, tropical fruits,
and delicate floral notes like jasmine. Many people even describe it as having a winelike
quality, with a depth and richness reminiscent of a fine red wine.
Despite its brightness, there’s always a gentle sweetness that balances the cup,
making it smooth and easy to enjoy. Each sip reveals more layers – hints of chocolate,
spice, or nuts – creating a coffee that is complex, vibrant, and unforgettable.
At Mara Speciality Coffee, our Kenya AA beans lean into this complexity: you’ll find
flavours of berries, wine, and tropical fruit, anchored by a medium body and rounded
sweetness. It’s a cup that lingers, leaving you with a refreshing yet rich finish.
Where is Kenya AA coffee grown?
Kenya’s secret lies in its land. The coffee grows high in the country’s volcanic highlands, where rich red soil, steady rainfall, and cool nights create the perfect environment for Arabica coffee.
The most celebrated regions include:
- Central Kenya: Counties like Nyeri, Kirinyaga, and Murang’a are home to some
of the most iconic AA coffees, thanks to their altitude and climate. - Eastern Kenya: Embu and Meru also produce outstanding AA grade beans,
known for their fruity complexity. - Rift Valley: Areas like Baringo and Nakuru contribute unique coffees, though not
always AA grade. - Western Kenya: Places like Kisii and Bungoma add to the country’s coffee
diversity.
Our very own Kenya AA beans come from the slopes of Mount Kenya, about 150 km
north of Nairobi. Here, just south of the equator, farmers nurture coffee trees in soils enriched by ancient volcanic activity. This terroir gives Kenyan coffee its unmistakable
vibrancy.
Is Kenya AA Arabica?
Yes — Kenya AA is Arabica. Arabica (Coffea arabica) is the world’s most celebrated coffee species, loved for its superior quality and flavour. Kenya almost exclusively grows
Arabica, and the AA grade represents the best of the best — large, dense beans full of
character and complexity.
What makes Kenya AA coffee so special?
Several things come together to make Kenya AA coffee truly exceptional:
- A flavour like no other – Bright acidity, fruity and floral notes, wine-like depth,
and a clean sweetness set it apart from other origins. - Rigorous grading – Kenya’s coffee is sorted by size, density, and quality. The AA
grade means the largest, most uniform, and most flavourful beans. - Perfect growing conditions – High altitudes, volcanic soils, and reliable rainfall
allow cherries to mature slowly, producing beans that are dense and packed with
flavour. - Meticulous processing – Most Kenyan coffee is washed and fermented
carefully, preserving its clarity and complexity. - Commitment to quality – Smallholder farmers and cooperatives are deeply
committed to excellence, supported by a system that values transparency and
traceability.
The result? A cup of coffee that is consistently recognised as among the best in the world, and a favourite for anyone who values flavour, craftsmanship, and authenticity.
At Mara Speciality Coffee, we honour this tradition by sourcing directly from Kenyan
farmers and roasting fresh here in Melbourne — so you can enjoy all the vibrancy of
Kenya in every cup.