Of all the hundreds of high scoring and often famous Single Estate Kenyan coffees that Atkinsons Coffee Roasters must have had over the years, it is their own little known Kenya AA Rioki Single Coffee that they have a real soft spot for.
It's taken them a while to get this coffee in but all the best things are, of course, worth waiting for and this elegant and exclusive coffee is no exception.
The cup is complex and juicy, starting out with notes of tropical fruit, stone fruit, and citric acidity. The cup mellows out as it cools and develops a rich baking spice note in the finish.
The climate is never hotter than a European summer and never cooler than the best kind of European spring with a temperature range of not more than 19C (35F). Rainfall is well distributed throughout the year where coffee is grown with an annual precipitation not less than 1000 mm (35) and deep well-drained red loam soils.
These conditions make most of the districts in Kenya where coffee is grown unique in the world. There are broad, gently rounded ridges, sloping not too steeply into valleys which run swift perennial streams. The red volcanic soil is of great depth and fertility on the slopes ensuring good drainage.
Coffee production goes through a systematic protocol from seed to cup from nursery, farm, pulping, milling and grading. Attention to detail guarantees that the consumer only gets the best of our Kenya Coffee.
It takes 400 man-hours to produce one pound of beans, and at Atkinsons, they use this incredible statistic in the training of their Baristas.
Every day they roast and cup coffees together, and it is here, in the core of their business, that the majority of their coffee is precision roasted on the Loring Kestrel, one of the greenest roasters on the planet.
They use their vintage, cast iron Whitmees and Unos that adds that extra bit of conduction into the odd batch; it's a sign of the heritage and innovation behind the company.
Flavour Profile of Kenya Rioki AA
This fully washed SL-28, SL-34 varietal coffee was sourced from the growing region of Kiambu County in Kenya and was produced by the 3,000 smallholder producers on the Rioki Estate at 1,600 meters.
The cup is complex and juicy, starting out with notes of tropical fruit, stone fruit, and citric acidity. The cup mellows out as it cools and develops a rich baking spice note in the finish.
Coffee Grown in Kenya
Kenyan Arabica is grown on rich volcanic soils found in the highlands between 1400 to 2000 meters above sea level. It is an established fact the finest Arabic coffee in the world is grown in Kenya.
The climate is never hotter than a European summer and never cooler than the best kind of European spring with a temperature range of not more than 19C (35F). Rainfall is well distributed throughout the year where coffee is grown with an annual precipitation not less than 1000 mm (35) and deep well-drained red loam soils.
These conditions make most of the districts in Kenya where coffee is grown unique in the world. There are broad, gently rounded ridges, sloping not too steeply into valleys which run swift perennial streams. The red volcanic soil is of great depth and fertility on the slopes ensuring good drainage.
Coffee production goes through a systematic protocol from seed to cup from nursery, farm, pulping, milling and grading. Attention to detail guarantees that the consumer only gets the best of our Kenya Coffee.
Atkinsons Coffee Roasters
Between their original shop and The Hall café sits their roastery. They use this area as a productive space, conducive to doing justice to some of the finest coffees around.
It takes 400 man-hours to produce one pound of beans, and at Atkinsons, they use this incredible statistic in the training of their Baristas.
Every day they roast and cup coffees together, and it is here, in the core of their business, that the majority of their coffee is precision roasted on the Loring Kestrel, one of the greenest roasters on the planet.
They use their vintage, cast iron Whitmees and Unos that adds that extra bit of conduction into the odd batch; it's a sign of the heritage and innovation behind the company.
