This is the "standard answer" for Kenyan coffee. AA represents large-size bean selection, with standard dark-plum wine and dark-fruit character. Medium roasting transforms the originally sharp acidity into caramel and dark berry fullness, creating an extremely firm and thick mouthfeel.
Brewing Notes
Pour-over: Medium-coarse grind, water temperature 89–90°C. Medium roast should not use excessively high temperature to avoid bitterness.
Highlight: A Kenya that "even older generations will enjoy" — the acidity is well-wrapped in rich caramel sweetness.