Kenya AA Masai coffee, from the Masai Mara region in Kenya. Grown at an altitude of 1,875 m, it combines Bourbon and Catuai varieties and is processed using the washed method. The sheet states an SCA score of 85.5 and AA grading, which, according to the supplier description, represents only 10% of the country's coffee production. Its cup profile stands out for a delicate sweetness accompanied by nutty notes. Bright acidity and a light body complete a coffee with complex flavors. These notes describe its sensory profile, not added ingredients. The description places its cultivation in Kenya's mountainous regions and highlights the selection of each harvest and the traditional farming practices of its origin. The stated sizes are 1 kg, 500 g and 250 g. Presentation options include whole bean, ground for press, ground for espresso, ground for filter and ground for moka. The quantity and grind type correspond to the selected variant.