Kenya · Nyeri AA

Kenya AA — the largest bean size class (screen 17–18). Processed using Kenya's distinctive double fermentation wash: first ferment (24–36 hours, anaerobic), wash, second soak in clean water (12–24 hours), final rinse and raised-bed drying. This two-stage process preserves malic and citric acids — creating a bright, fruit-forward cup.

SL28 and SL34: cultivars developed by Scott Laboratories in the 1930s specifically for Kenya. SL28 is drought-resistant with bright citric acidity and silky texture; SL34 thrives in high-rainfall areas with chocolate and nutty undertones. Together they account for ~80% of Kenya's output.