Coffee Beans

Top Kiri AA Coffee - Kenya

Filter · Washed

14,90 €

59,60 € / kg

A bright and fruity coffee, with notes of apricot, raspberry and rhubarb, enhanced by a touch of floral, lemony black tea. Top Kiri AA is a specialty Kenyan coffee, grown at an altitude of 1,450 metres in Njuklini, Kirinyaga County, and washed at the Kiri station, where more than 1,200 farmers from neighbouring villages deliver their cherries.

AROMATIC NOTES

Apricot

Raspberry

Rhubarb

Black tea

Floral

Citron

SCA SCORE

POINTS

Packaging: 250g

250g

Grind: Grain

Product variants

Quantity

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Top Kiri AA Coffee - Kenya

250g, Grain

Origin Kenya

Variety Ruiru 11,SL 28,SL 34, Batian

Region Njuklini, Kirinyaga County

Producer Kiri Wash Station

Method Washed

Altitude 1450 m

Harvest type Manual

Harvest period May to June and November to December

Kiri's washing station was built in 1997. Today,'1,200 farmers from the neighboring villages of Gitumbi, Kirunyuini, Kerere, and Kaboia deliver their cherries. The washing station has dug wastewater retention ponds far from the water source,'where the wastewater can'seep into the ground.

Our Shoukâ roasters recommend filter brewing for our Top Kiri AA specialty coffee from Kenya. However, here are the recommended ratios for an optimal tasting experience with your machine:
- Espresso: fine grind, between 16g and 19g of coffee for a double espresso (60-80ml in a cup). Extraction 25–30 seconds.
- Slow methods: 60g of coffee per 1L, or 15g per 250ml.

Artisanal roasting

All our specialty coffees are artisanally roasted in our roastery in Chamonix-Mont-Blanc by our Shoukâ roasters. Each bean is treated like a single-origin product: after careful sourcing and cupping, the roasting is tailored to each coffee's profile and intended use (espresso, filter, etc.). Our mission: to bring out the best aromatic notes in each coffee, while ensuring consistency and uniformity from one roast to the next.

Learn more

FAQ

Are the coffees certified organic?

We offer certain certified organic coffees, selected for their quality and commitment to sustainability.

What roasting process do you use for your coffees?

Our coffees are artisanally roasted in our workshops in Chamonix, with roast profiles carefully adjusted for each origin to enhance the aromas.

How to taste specialty coffee to appreciate all its flavors?

To fully enjoy the complex flavors, we recommend using gentle brewing methods such as pour-over or the Chemex method, and avoiding the excessive addition of sugar or milk.

How can I store my coffee to keep it as fresh as possible?

Store your coffee in an airtight container, away from light, moisture, and odors. Avoid the refrigerator. Ideally, consume it within 2 to 3 weeks after opening to fully enjoy its aromas.

To fully appreciate the flavor profile of specialty coffee, we recommend consuming it between 3 and 90 days after the roasting date (indicated on the coffee bag).

Which grind should I choose for my coffee?

The grind size depends on your brewing method:

Espresso: very fine grind
Manual filter (V60, Chemex): medium to coarse grind
French press: coarse grind
Moka pot: fine grind

We can grind your coffee according to your preferences, or send it to you whole bean.

What are the different methods of preparing coffee?

Here are the main brewing methods we recommend:

Espresso: high-pressure extraction for an intense, concentrated coffee.
Filter (Manual, Automatic, V60, Chemex, Aeropress): a gentle method that brings out the coffee's subtle aromas.
French press: gentle extraction, ideal for a full-bodied coffee.
Moka: a traditional Italian method for intense coffee.

We also offer grinders suited to each brewing method.

How to choose a coffee?

To choose your coffee, we recommend considering the following criteria:

Roasting profile: what type of coffee machine (espresso or filter) do you have at home?
Flavor profile: do you prefer fruity, floral, chocolatey, or spicy notes?
Acidity: do you prefer a light and tangy coffee or one that is rounder and smoother?

You can also contact us for personalized advice, and our in-store baristas will be delighted to help you choose the coffee that best suits your tastes.

What roast levels do you offer?

Shoukâ’s roasting is tailored to the bean’s profile, depending on the coffee’s characteristics and the intended brewing method (espresso, filter, etc.). Our mission is always to bring out the coffee’s aromatic notes to the fullest, while ensuring consistency and uniformity from one roast to the next.

Where does your coffee come from?

Our coffees come from farms located mainly in the following regions:

South America (Colombia, Brazil, Peru, Honduras, El Salvador)
Central America (Guatemala, Costa Rica)
Africa (Ethiopia, Kenya, Uganda)
Asia (Indonesia)

We work closely with the producers, through our trusted partners, to ensure sustainable and fair farming.

What is specialty coffee?

Specialty coffee is very high-quality coffee, assessed and graded according to precise criteria throughout its production chain, from cultivation to the cup. Each step is designed to preserve its quality.

To be classified as specialty coffee, it must meet these five criteria:

Physical quality (very few defects),
Full traceability from the coffee cherry (coffee tree/variety, altitude, exact origin of the producer and region, post-harvest processing method) to the cup,
Flavor quality (according to the SCA cupping protocol),
Gentle, expertly controlled roasting,
Remuneration for producers above market prices.

Are your coffees certified organic?

Yes, some of our specialty coffees are certified organic, guaranteeing coffee beans grown without pesticides or chemicals. Even though we do not have the organic logo, most of our producers do not use pesticides.