Toad Mountain Coffee Kenya Masai AA
Highest quality Kenyan AA, bright acidity, potent sweetness with
fruity undertones. Kenyan coffee has always been a consistent coffee,
displaying a rich powerful, winelike acidity wrapped inside full body
and complex taste. Kenyan Coffee is the model of consistently high
quality coffee.


KENYA MASAI AA
One of the finest arabicas in the world, KENYA MASAI is cultivated
high on the southern slopes of Mount Kenya. It thrives in the
fertile, volcanic soil and beneficent climatic conditions and
develops an intense flavour. The AA is a blend of the best plantation
beans. When AA is dark-roasted, it develops a majestic flavour and
full body with fine acidity and hints of blackcurrant. The hearty
berry aroma is smooth, sweet and great for breakfast.

Kenya AA "Masai" -- Almost chocolately richness with a winey twist.
Well balanced and complex.

Kenya

Coffee cultivation in Kenya began in about 1900 when Arabica coffee
brought from Ethiopia was planted near Nairobi by Christian
missionaries. From this initial farm of about 250 hectares, the
industry has grown considerably and an estimated 100,000 farms are
now dedicated to coffee.
Approximately 250,000 Kenyans are involved in coffee production. Most
coffee produced by small holders with small plots of land. They are
members of cooperative societies which process their coffee. The
large-scale farmers, whose coffee estates are quite often larger than
one thousand acres, produced about 30% of the crop.
There are two flowerings in each season and the blossom normally
appears shortly after the beginning of the long rains in March or
April. In most districts, the main crop ripens from October until the
end of the year. The second and smaller flowering comes with the
short rains in October or November and is picked in the early part of
the season, often starting the following June.
Almost all Kenya coffee is processed by the wet method. Slow tank
fermentation of 2-4 days allows the beans to become very clean from
mucilage residue before running them through the washing channels and
onto racks for sun drying with regular rotation resulting in a
traditional bluish color bean character.
Specialty Roasters appreciate the elegance yet sureness of its
unrippened fruit flavor, sometimes frankly lemony, a far cry from the
taste we normally associate with coffee.
"The most fruity and delicately acidulated variety in the world.
Should be sampled straight, particularly in the evening, for an idea
of what fine coffee really is". (The Book of Coffee, Alain Stella,
1997)

FACTS AND STATS
Population: 23.3 Million people (Bantus and Nilotics)
Domestic Consumption: 50,000 Bags of 60 Kg.
Coffee Export: 1.4 Million Bags of 60 Kg.
Cultivated Area: 153,000 Hectares
Harvest: Main Harvest (60%) October to December
Secondary Harvest (40%) June to August
Arabica Introduced: From Ethiopia at the end of the 19th Century
Farms: 573,426 Farms grouped into 275 cooperatives 1,275 Plantations
Specialty Preparations: PB (Peaberry), AA plus-plus (Top), AA plus,
AA (Screen 17 &18), AB (Screen 15 & 16), C (Screen 14 &15)
Botanical Varieties: Ruiru II, Bourbon, Kent

Facts and statistics courtesy of Coffee Board of Kenya

Kenya AA "Masai" -- Almost chocolately richness with a winey twist.
Well balanced and complex.