The Makwa (AB) introduces a delicate, bright and crisp red berry aroma that
transcends into a hazelnut, caramel and brandy flavored cup. The body
and acidity are so well balanced that it offers a beautiful transition
of flavors from hot to cold.
To clarify what AB stands for, It primarily classifies the size of the bean. It is slightly smaller that AA, with a screen size of 6.8
millimeters (or 17/64 of an inch). On average, 30% of Kenyan coffee is
assigned this grade.
Makwa Estate has always been
focused on high quality. Ripe cherry is harvested, then de-pulped and
fermented immediately to breakdown excess mucilage. When fermentation is
complete, the coffee is washed with clean water, graded and spread onto
raised beds for drying. While sun drying on the beds, all defective
beans are separated by hand.
The coffee industry of Kenya is noted for its cooperative system of production, processing, milling, marketing, and auctioning coffee. About 70% of Kenya coffee is produced by small scale holders. It was estimated in 2012 that there were about 150,000 coffee and farmers in Kenya and other estimates are that six million Kenyans were employed directly or indirectly in the coffee industry.