Kenya AA Plus green coffee beans are the loud, fruit driven end of the coffee world. AA is the top screen size in the Kenyan grading system, roughly screen 17 and 18, and the Plus marks a lot that cupped above the ordinary AA line. Trees grow between 1,400 and 2,000 meters, and picking happens twice a year, the main crop in November and December and the fly crop in February and March.

It leaves here green and unroasted in 1 lb, 3 lb and 5 lb bags out of our Concord, CA roastery. We buy Kenya for our own bar and split the lot for home roasters.

What Kenya AA Plus Green Coffee Beans Taste Like

Kenya gets its signature from processing as much as from soil. These Kenya AA Plus green coffee beans go through a double fermentation, the traditional Kenyan approach where the coffee ferments, gets washed, then ferments again before a long soak in clean water, followed by raised bed drying. The extra step strips mucilage completely and pushes the cup toward clarity and acid structure rather than sweetness alone.

Expect strong apricot up front, more stone fruit behind it, bright currant and a citrus snap through the finish. Acidity is very good and the body is medium with a silky texture. If you have only had chocolate forward coffees, this one is turned up a few notches.

• Region: Kenya, high altitude growing zones
• Altitude: 1,400 to 2,000 meters
• Process: Double fermentation, washed, dried on raised beds
• Grade: AA Plus, top screen size, above standard AA on the table
• Harvest: November to December and February to March
• Cup notes: Apricot and stone fruit, bright currant, citrus
• Body: Medium and silky
• Best for: Pour over, Chemex, cold brew for the fruit, light roast espresso

How to Roast Kenya AA Plus Green Coffee Beans

Two things drive the plan for Kenya AA Plus green coffee beans. The seed is dense from that elevation, and the screen size is big, so there is a lot of mass to heat and the center lags the surface. Charge hot, around 15 degrees above your usual, then manage the back half carefully. Underdeveloped Kenya shows up as a savory, tomato or baking soda note that people mistake for a defect when it is really a roast dropped too early.

Three levels that work, in order of how much fruit you want:

1. City, drop around 412 to 418 F. Give it at least 20 percent development time past first crack even here. This is peak currant and citrus. Best on a pour over with a slightly coarser grind than usual to keep the acidity from getting sharp.
2. City Plus, drop around 420 to 426 F. The safest target and where most people land. Apricot rounds out, sugars fill in behind the acid, and the silky body reads more clearly. Good for drip and for cold brew.
3. Full City, drop just before second crack. Turns the currant into something closer to blackberry jam and adds weight for espresso. Do not push past the first snaps of second. The acidity that you paid for is the first thing to burn off.

Large screen size also means a slightly smaller batch than usual in a drum, since these seeds take more volume per pound. Our roast level guide is worth a read first.

Weight Loss and Yield

Figure 15 to 18 percent loss between green and roasted. A pound of Kenya AA Plus green coffee beans finishes at about 13 to 13.5 ounces. Because we recommend keeping this one on the lighter side, most roasters will see the low end of the loss range, closer to 13.5 ounces per pound.

Storing Green Coffee

Store Kenya AA Plus green coffee beans cool, dry, dark and with some airflow. A closet shelf is fine, and the shipping bag or a paper sack works as a container. The coffee stays good for a year or longer that way. Do not vacuum seal and do not freeze it. Locking moisture in, or driving it around with temperature swings, does more damage than months of ordinary shelf time.

Shipping and Local Pickup

Kenya AA Plus green coffee beans ship from Concord, CA, in the East Bay, usually within a business day. Local pickup at the roastery is free, and details are on the roastery page. The full green list lives on our greens page.

Frequently Asked Questions

What does AA Plus mean?

AA is a bean size grade in Kenya, not a quality score by itself. Plus indicates this particular AA lot cupped better than the baseline AA offerings from the same period.

Why does my Kenya taste savory or like tomato?

Almost always underdevelopment. Extend the time between first crack and drop by 30 to 45 seconds and the fruit shows up.

Does double fermentation mean it is a natural or funky coffee?

No. It is a washed coffee. The second ferment and long soak make it cleaner, not funkier.

Is it good for cold brew?

Yes, it is one of the better single origins for it. Roast to City Plus and grind coarse. See the grind size guide for the setting.

Where can I learn more about Kenyan coffee?

The auction system and grading tables are worth understanding. Start with coffee production in Kenya.