KENYA KERICHO AA

DETAILS

 ORIGIN: Kenya

PRODUCER: Hela Coffee

 VARIETY: SL28, Ruiru 11, Batian

HARVEST: October - January

 PROCESS: Washed | Raised-Bed Dried  

 REGION: Kericho County | Rift Valley Province

 ELEVATION: 2000 Masl

ROASTER: Probat P25

LEVEL: Moderate Light Roast

EXTRACTION: Preferred Filter & Espresso

  NOTES: Grapefruit | Raw Sugar | Plum | Cocoa | Round Full-Bodied
 

STORY

Kenya Kericho AA is a vibrant and expressive coffee grown in the highlands of the Kericho region, known for its rich volcanic soil and optimal climate. This coffee is a striking showcase of Kenya's renowned quality, with a juicy, wine-like acidity and complex layers of fruit and floral notes. It shines with lively characteristics of red currant, raw sugar, and grapefruit, supported by a round body and sparkling finish.

This AA grade lot represents some of the highest quality coffee from the region. Its crisp structure and aromatic intensity make it a standout selection, particularly well-suited for filter brewing methods where its clarity and brightness are best appreciated.

ORIGIN - KENYA

Kenya is globally celebrated for producing clean, high-acidity coffees with a unique profile. The country uses a rigorous grading system, with AA representing the largest and often most sought-after bean size. Coffee from Kenya typically undergoes meticulous washed processing and is grown at high elevations by smallholder farmers who deliver cherries to central washing stations. The result is consistently dynamic coffees with pronounced acidity and depth.

VARIETY - SL28, RUIRU 11, BATIAN

SL28 and SL34 are heritage cultivars developed in Kenya for their drought resistance, excellent cup quality, and reliable productivity at high elevations. Known for their bright acidity and complex sweetness, they produce coffees with distinct fruit and floral notes.

Ruiru 11 is a modern hybrid developed to resist coffee berry disease and leaf rust, while still maintaining high cup quality. It often contributes to a more rounded profile when blended with traditional cultivars.

Batian, a newer variety, is bred for high yield and disease resistance, with flavor potential comparable to SL28. Together, these varieties thrive in Kenya’s rich volcanic soil and cool highland climate, producing coffees with layered fruitiness, vibrant acidity, and floral aromatics.

PROCESS METHOD - WASHED

Kenyan coffees are traditionally washed using a double fermentation method that includes soaking the coffee after fermentation. This practice helps promote clarity and structure in the final cup. After depulping, the beans ferment for 12–24 hours, are washed, then soaked again in clean water before drying. This process highlights Kenya's signature clean, crisp flavor profile.

DRYING METHOD - RAISED-BED DRIED

The coffee is dried on raised beds for 7–21 days, depending on weather and humidity. Frequent turning and proper cover during rain or harsh sun exposure are used to ensure even drying. Raised-bed drying preserves the coffee's brightness and prevents defects, allowing the bean's natural characteristics to shine through.

PRODUCTION ROASTER - PROBAT P25

All batches are roasted using our Probat P25 roaster, calibrated through Cropster profiles to ensure each batch falls within a tight tolerance window. The conductive heat of the Probat helps develop deep sweetness and complexity while maintaining the coffee's vibrant acidity.

 LEVEL- AGTRON GOURMET SCALE

• Ground: #75
• Whole Bean: #
• Roast: Moderately Light

This roast level is just beyond light, allowing the Kenya Kericho's bright acidity and origin-specific character to shine while promoting a clean, fruit-forward sweetness.

PREFERRED EXTRACTION
Filter | Espresso

Kenya Kericho AA is ideal for filter brewing, delivering a vibrant, aromatic cup with high clarity. It also performs well as a nuanced espresso with pronounced fruit and acidity. Our quality control team follows SCA brewing standards to ensure every cup is balanced and expressive.

DIALING IN
Proper grind size is key to balanced extraction. Too fine, and the coffee may taste bitter; too coarse, and it may be sour. We provide grind and brew settings to help you dial in for optimal flavor.

RECOMMENDED METHOD - BREW GUIDE

Filter Brew- Origami 

RECIPE

 RATIO - 1:16 Grams of coffee per water 
 GRIND - MED-FINE Fellow Ode Gen 2 - Setting 3
  BOIL WATER - 205°F
 ADD FILTER - Saturate with hot water to warm the vessel and discard this water. Pour ground coffee into the filter.  
 ADD WATER - Pour twice the amount of water than coffee in a circular pattern from center and spiraling out, known as the "Bloom".   

 BREWING TIME - 3:45 mins

         COFFEE: 25g

         WATER: 400g 

         BREW

         0:00 - Bloom - 50g
         0:30 - Center Pour - 150g
         0:55 - Spiral Pour - 200g
         1:20 - Spiral Pour - 250g                                                                                                                        1:45 - Spiral Pour - 300g                                                                                                                2:10 -  Spiral Pour - 400g

DRAIN: 3:45

 EXTRACT & ENJOY  

 

RECOMMENDED METHOD - Filter Brew - Origami

BREW RECIPE

• RATIO: 1:16 (25g coffee : 400g water)

• GRIND: Medium-fine (Fellow Ode Gen 2 - Setting 3)

• WATER TEMP: 205°F

BREWING STEPS

1. Insert and rinse filter

2. Add coffee

3. Bloom with 50g water (0:00)

4. Pour to 150g (0:30)

5. Spiral to 200g (0:55)

6. Spiral to 250g (1:20)

7. Spiral to 300g (1:45)

8. Spiral to 400g (2:10)

9. Drain to finish around 3:45

ENJOY