With only 150 trees per farmer, and every cherry hand-picked, every single bean is the absolute best it can be – the ‘AA’ quality denotes beans which are at least a quarter of an inch wide, and AA Plus is the highest quality measurement available in this area.
The high plateaus of Nyeri County create the perfect conditions to produce an exceptional example of Kenyan coffee.
Flavour Profile of Kenya Dormans AA Plus
A Kenyan micro-lot which produces a beautiful coffee. Berry overtones, medium body, and lively acidity. A creamy finish with notes of vanilla.
The ‘AA’ quality denotes beans which are at least a quarter of an inch wide, and AA Plus is the highest quality measurement available in this area.
100% Arabica, Speciality Coffee
Almost all Kenyan coffee is processed by a wet method in order to ensure the best quality. Growers pick only the red-ripe cherry. At the factory, the cherries are sorted before processing and unripe, overripe or diseased cherries removed. The cherries are then pulped to remove the outer skin.
Coffee Grown in Kenya
Most coffee in Kenya is grown on small farms, organized into co-ops. According to the Coffee Board of Kenya, as of 2005, there were 700,000 smallholders organized into nearly 600 co-ops and nearly 3300 estates of 2 to 20 ha each.
This plethora of tiny plots makes it difficult for consumers to pinpoint the source of their Kenyan coffee, which is often only labeled as “AA” — the highest grade sold at auction.
Sometimes it may be labeled with a regional, estate, or co-op name, but finding information on these is nearly impossible for the average consumer.
Kenyan Arabica is grown on rich volcanic soils found in the highlands between 1400 to 2000 metres above sea level. It is an established fact the finest Arabic coffee in the world is grown in Kenya.
The climate is never hotter than a European summer and never cooler than the best kind of European spring with a temperature range of not more than 19C (35F). Rainfall is well distributed throughout the year where coffee is grown with annual precipitation not less than 1000 mm (35”) and deep well-drained red loam soils.
These conditions make most of the districts in Kenya where coffee is grown unique in the world. There are broad, gently rounded ridges, sloping not too steeply into valleys which run swift perennial streams. The red volcanic soil is of great depth and fertility on the slopes ensuring good drainage.
Coffee production goes through a systematic protocol from seed to cup from nursery, farm, pulping, milling and grading. Attention to detail guarantees that the consumer only gets the best of our Kenya Coffee.
Wogan Coffee is definitely what they call a true family business. It is run by second and third generations of the Wogan family.
In Bristol, Wogan Coffee specialises in sourcing, importing, roasting and packing some of the finest coffee in Bristol, including the organic and Fairtrade speciality grade beans and grinds.
Not only do they love roasting coffee to sell to their wonderful customers, but they also offer barista training.
If you are in the area, make plans to check them out. Everyone is invited to see their warehouse in action. Here you can see their original 1968 Probat coffee roaster work its magic on their beans.
To experience full flavoured coffees like the Kenya Dormans AA Plus blend, be sure and sign up for a Blue Coffee Box Subscription. Click here for more details and to find out how you can get your first box!