{"product_id":"products-kenya-aa-plus-kijani-kiboko-ra-kaffebonner","title":"Kenya AA Plus Kijani Kiboko – raw coffee beans","description":"\u003ch2\u003e\u003cspan\u003eKenya AA Plus Kijani Kiboko – green coffee for your own roasting\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eKenya AA Plus Kijani Kiboko is for those who want to start with the \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eraw, green coffee bean\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e and decide for themselves how the finished coffee will develop through the roasting process.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe coffee has a fresh and fruity flavor potential with notes of \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003elemon, lime, and raspberry\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e. The supplier's profile also describes the green coffee as full-bodied with a pleasant acidity, which makes it interesting to work with if you want to explore the balance between fresh fruitiness, acidity, and body.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eAt Brændeholm Risteri, we work with this same green coffee ourselves. In our own version, we choose a \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003elight roast profile\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e because we want to preserve as much of the coffee's origin character as possible and give the fresh and fruity sides room in the finished cup.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIf you want to compare with other green coffees, you will find our entire assortment of \u003c\/span\u003e\u003ca href=\"https:\/\/braendeholmristeri.dk\/collections\/gronne-kaffebonner\"\u003e\u003cem\u003e\u003cspan\u003eraw and green coffee beans for home roasting\u003c\/span\u003e\u003c\/em\u003e\u003c\/a\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eOur experience roasting Kenya AA\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eWhen we roast Kenya AA Plus Kijani Kiboko ourselves, we choose to keep the roast \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003elight\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe goal is not just to make the coffee light-roasted for its own sake. We do it because we want to preserve the coffee's origin and let its fresh and fruity character take up more space than the taste of the roast itself.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIn our pre-roasted version, we especially experience a coffee with a lively and fruity expression.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThis does not mean that you necessarily have to copy our roast profile. Part of the interesting aspect of buying green coffee beans is precisely that you can investigate for yourself how the same coffee changes character when you change the roast.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIf you want to taste the direction we have chosen, you can compare with our \u003c\/span\u003e\u003ca href=\"https:\/\/braendeholmristeri.dk\/collections\/lysristede-kaffebonner\/products\/kenya-aa-plus-kijani-kiboko\"\u003e\u003cem\u003e\u003cspan\u003elight-roasted Kenya AA Plus Kijani Kiboko\u003c\/span\u003e\u003c\/em\u003e\u003c\/a\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eWhat does Kenya AA mean?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003eAA\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e is the coffee's grading.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThis specific green coffee is also sorted to \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eScreen 17–18\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, which describes the size of the green coffee beans.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIt is useful to distinguish between these two pieces of information:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003e\u003cspan\u003eAA:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e The coffee’s stated Kenyan grading\u003c\/span\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003e\u003cspan\u003eScreen 17–18:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e The specific size sorting of the beans\u003c\/span\u003e\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eWe do not use the term “Plus” as a technical quality explanation, because our current supplier data does not provide a separate definition of “Plus”.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eGreen coffee profile\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003e\u003cspan\u003eOrigin:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Kenya\u003c\/span\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003e\u003cspan\u003eProduct:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Raw \/ green coffee beans\u003c\/span\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003e\u003cspan\u003eProducer:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Mumbi\u003c\/span\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003e\u003cspan\u003eAltitude:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Approx. 1,800 m a.s.l.\u003c\/span\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003e\u003cspan\u003eGrading:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e AA\u003c\/span\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003e\u003cspan\u003eBean sorting:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Screen 17–18\u003c\/span\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003e\u003cspan\u003eHarvest period:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e October–February\u003c\/span\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003e\u003cspan\u003eFlavor notes:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Lemon, lime, and raspberry\u003c\/span\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003e\u003cspan\u003eFlavor character:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Fresh and fruity with pleasant acidity\u003c\/span\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003e\u003cspan\u003eUsage:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Home roasting \/ coffee roasting\u003c\/span\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003e\u003cspan\u003eRoast degree:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Determined by you\u003c\/span\u003e\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cspan\u003eRoast the coffee to the profile you want\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThere is not just one roast degree you should choose for Kenya AA Plus Kijani Kiboko.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eYour roaster, batch size, heat transfer, development, and the overall roast profile affect the result. Therefore, we do not recommend one universal time or temperature to be followed across different roasting equipment.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eAs a general flavor-related starting point, you can work with the following directions:\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eLighter roast\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eA lighter roast typically leaves more room for \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003efreshness, fruitiness, and origin character\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThat is the direction we chose for Kenya AA Plus ourselves, because we want to preserve as much of the coffee's character from the raw product as possible.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eMedium roast\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIf you take the roasting further, you can experiment with a different balance between the coffee’s fresh character, sweetness, body, and roast characteristics.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eDarker roast\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eA further developed roast will usually give more room to the roast character itself and less to the freshest and most origin-typical elements.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThis does not mean that one profile is objectively better than the other. It depends on what you want to get out of the coffee.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIf you want to understand the general differences better, you can read our page about \u003c\/span\u003e\u003ca href=\"https:\/\/braendeholmristeri.dk\/pages\/risteprofiler-hos-braendeholm-risteri\"\u003e\u003cem\u003e\u003cspan\u003elight, medium, and dark roast profiles\u003c\/span\u003e\u003c\/em\u003e\u003c\/a\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eFlavor notes on green coffee – what do they mean?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe flavor notes \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003elemon, lime, and raspberry\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e do not mean that the raw green coffee beans themselves taste like a finished cup of coffee.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe flavor notes describe the character that can be experienced in the roasted and brewed coffee. Your own roasting has a great impact on which parts of the coffee’s potential become most apparent.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eTherefore, two people can start with the same Kenya AA and end up with coffees that taste different.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThat is exactly what makes home roasting interesting.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eA green coffee with both fruitiness and body\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe established flavor notes of this coffee are \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003elemon, lime, and raspberry\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, and these are the ones we continue to use as the primary flavor profile.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eBut the profile of the green coffee is broader than the citrus notes alone might suggest.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe supplier's assessment describes the coffee as having a \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003efull body and pleasant acidity\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, and it also points to both fruity and sweeter flavor directions.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThis makes it interesting if you want to experiment with a coffee where you don't just work with acidity, but also with how the roast affects the body, sweetness, and balance in the cup.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eCan Kenya AA be used for different brewing methods?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eYes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIn our experience, this coffee can work for \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eall brewing methods\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, but the roast profile will have a major impact on how the individual brewing method is experienced.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eWe choose a light profile ourselves, but you can, for example, experiment with the coffee for:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003e\u003cspan\u003eFilter coffee\u003c\/span\u003e\u003c\/li\u003e\n\n\u003cli\u003e\u003cspan\u003ePour over\u003c\/span\u003e\u003c\/li\u003e\n\n\u003cli\u003e\u003cspan\u003eAeroPress\u003c\/span\u003e\u003c\/li\u003e\n\n\u003cli\u003e\u003cspan\u003eFrench press\u003c\/span\u003e\u003c\/li\u003e\n\n\u003cli\u003e\u003cspan\u003eEspresso\u003c\/span\u003e\u003c\/li\u003e\n\n\u003cli\u003e\u003cspan\u003eOther brewing methods of your choice\u003c\/span\u003e\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eWhen buying green coffee, it is therefore better to think:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003e“How do I want to roast the coffee for my preferred brewing method?”\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003erather than thinking that the green bean can only be used for one specific brewing method.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eHow to get to know the green coffee better\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIf you have not roasted Kenya AA before, it can be an advantage to start with a \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003esmall trial batch\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eNote, for example:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003e\u003cspan\u003eThe amount of green coffee\u003c\/span\u003e\u003c\/li\u003e\n\n\u003cli\u003e\u003cspan\u003eHow you develop the roast\u003c\/span\u003e\u003c\/li\u003e\n\n\u003cli\u003e\u003cspan\u003eWhen you stop the roast\u003c\/span\u003e\u003c\/li\u003e\n\n\u003cli\u003e\u003cspan\u003eHow the finished coffee looks and smells\u003c\/span\u003e\u003c\/li\u003e\n\n\u003cli\u003e\u003cspan\u003eHow the coffee tastes after resting\u003c\/span\u003e\u003c\/li\u003e\n\n\u003cli\u003e\u003cspan\u003eWhich brewing method you use\u003c\/span\u003e\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIf you then change one or a few things at a time, it becomes easier to understand what actually affects the result.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eYou can also roast two different profiles of the same coffee and taste them side by side.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eGreen Kenya AA from a coffee roastery that works with the coffee itself\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eAt Brændeholm Risteri, we don't just sell Kenya AA as green coffee beans.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eWe also work with the same coffee in the roastery and sell our own light-roasted interpretation of it.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThis gives us practical experience with the green coffee from the bean to the finished roast. For Kenya AA, we have chosen to focus on \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eorigin, freshness, and fruitiness\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, but when you buy the beans green, you are the one who decides the final direction.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThat is one of the great advantages of roasting coffee yourself.\u003c\/span\u003e\u003c\/p\u003e","brand":"Brændeholm Risteri","offers":[{"title":"1 kg","offer_id":54796852724055,"sku":null,"price":170.0,"currency_code":"DKK","in_stock":true},{"title":"2 kg","offer_id":54796852756823,"sku":null,"price":325.0,"currency_code":"DKK","in_stock":true},{"title":"5 kg","offer_id":54796852789591,"sku":null,"price":750.0,"currency_code":"DKK","in_stock":true},{"title":"10 kg","offer_id":54796852822359,"sku":null,"price":1400.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0926\/0705\/4167\/files\/Screenshot_2024-08-20_202857.jpg?v=1787856075","url":"https:\/\/braendeholmristeri.dk\/en\/products\/products-kenya-aa-plus-kijani-kiboko-ra-kaffebonner","provider":"Brændeholm Risteri","version":"1.0","type":"link"}