KENYA AB: Boma - Single Origin - 100% Arabica

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  • KENYA AA - Boma
    ALTITUDE – 11,500 - 1,830 masl
    LOCATION – Kericho - Rift Valley
    PREPARATION – Fully washed
    VARIETY – SL28, SL34, Ruiru 11
    OWNER -Boma Farmers’ Cooperative Society Ltd.
    HARVEST – September - December


    If you've ever visited our web site or roastery before, you'll know we adore the complexity of floral African coffees. We're back with another fabulous Kenya and we've a got a garland of flavour with this beautiful Boma AB. It's a full bodied coffee with a medium+ acidity that has milk chocolate fruit and nut notes with a zing of pink grapefruit. Just lovely If you like well-defined coffee that is exceptionally fruity, then is most likely just your cup of tea ... er...coffee.



    Rin recommends: a pour-over brew method to highlight the subtleties of this incredible single origin. Perfect for Aeropress / Chemex / Softbrew.

    To get the very best from this coffee, why not try a pour-over. Perfect for Aeropress / Chemex / V60 or Softbrew.

    REVIEW THIS PRODUCT AND YOU COULD WIN A FREE V60 DRIPPER AND FILTER PAPER

  • KENYA AA - Boma
    ALTITUDE – 11,500 - 1,830 masl
    LOCATION – Kericho - Rift Valley
    PREPARATION – Fully washed
    VARIETY – SL28, SL34, Ruiru 11
    OWNER -Boma Farmers’ Cooperative Society Ltd.
    HARVEST – September - December


    The Producers
    The Boma Farmers Co-operative Society is located in Kericho County in Rift Valley, 80 Kilometers South West of Kericho town which is home to large tea estates.

    Coffee growers in this region are relatively new to coffee growing and majority of farms are remnants of the white colonial farmers. The result is that most farms still have the older varieties of K7 and SL and KI Ruiru 11, this is however slowly changing with the new interest in coffee farming. Many farmers are now adding the newer varieties of Batian to their farms.


    The Art of Production
    The coffee is wet processed, where the fully ripe cherries are pulped, fermented for 12 - 48 hours (depending on climatic conditions), washed and then dried slowly over 2 - 3 weeks on raised African beds until the moisture content is reduced to 10-12%.

    The coffee is then processed at Othaya dry mill where it is rested in parchment for 3 weeks before being hulled, cleaned and graded by bean size. Finally, the coffee is carefully handpicked before being bagged in GrainPro for export from Mombasa.

    The Region
    Siret wetmill is located in Kericho county in Kenya’s Great Rift Valley, south-west Kenya. While the county produces an abundance of speciality coffee, it is famously home to multiple large tea estates and is world renowned for its tea production. Kericho county boasts good altitude and highly fertile soils which typically produce medium-high acidity in the cup with notes of citrus and rich chocolate.


    DESCRIPTION
    Full bodied and medium/high acidity. Chocolate, fruit and nut, zety pink grapefruit notes.


    SCAA CUP SCORE: 87


    SPECIFICATIONS FOR KENYA AA COFFEE
    While it may be widely known as a type of Kenya coffee, Kenya AA is actually a classification of coffee grown in Kenya. All Kenyan coffee is graded after it is milled. Grades are assigned based on the screen size of the bean.

    Kenya AA coffee beans consist of only the best grade A beans. The A grade is sorted using a 6.8 mm screen while the B grade is sorted using a 6.2 mm screen.



This year we won a Great Taste Award and are a National Finalist in the Rural Business Awards

Rinaldo's is so much more than speciality coffee and fine tea. We offer all manner equipment and training solutions. The sourcing of our materials and products is ethical and fully traceable. Our packaging is 100% plastic and foil-free. We love what we do. We're highly skilled, yet always eager to learn more from you. We have so much fun at work. How cool is that?