Beautiful screen and prep – great fresh top notch Kenyan coffee. Kenyan coffee is considered by many to be some of the world’s best but it is unique. Stronger acidity and spice notes than any other producing nation.
Kenyans (including this one) are known for their complexity and depth of flavor. You will find all sorts of small minute notes including a refreshing citrus, slight berry, lemongrass, cocoa, molasses, tomato, black tea and a variety of others.
This coffee is sourced from the Kenyan open auction system (Nairobi Coffee Exchange), where the quality of the coffee and generally transparent access has been credited for strong prices relative to other coffee origins. Most coffee is grown in the fertile foothills of Mount Kenya. Farmer plots are so small that size is gauged by the number of trees rather than the measurements of the land, which means producers often have more control to strategically pick and deliver only the ripest cherry to their local factory (wet-mill). Factories generally have an abundance of water lending to exquisite washing protocols that include soaking the beans in fresh water for long periods of time to solidify the hallmark Kenyan profiles.
A very nice classic medium to dark roast Kenya AA – at light roasts it will be pretty bright and full of citrus, a little front-loaded for most, does have hints of a chocolaty factor but it is pretty faint. Medium roasts bring much better balance to the cup accentuating the chocolaty spice factor and reducing the acidity just a hint. The cup is pretty strong with the classic Kenyan spice note. Darker roasts make that classic Kenya herbal tone pop right out. Very clean with increasing body as the roast gets darker. A great balance between citrus, floral, herbal and chocolate. Easy to change the balance of these tones by roast level – a fun coffee to play around with.
Kenyan coffees can be tricky to roast but not this guy – get a solid medium to dark roast for a tasty potent cup. The best balance will be achieved at a city plus to full city. Try drawing out the roast and take it to a full city to a few seconds into second crack for a much lower acidity cup with a very nice depth of flavors.