Description
A half pound each of:
Uganda Org. Mt. Elgon – Indigenous Bugisu AA
A fresh and clean, smooth & fuller bodied cup. Lower acidity for an African: similar to a Tanzania or Rwanda coffee. Works well from light to dark depending on brew method. Most will prefer it in the medium roast ballpark. Comparatively to Ethiopia and Kenya, this is a more neutral tasting cup of coffee but still a bit heftier than your average Central/South American beans.
Wonderful light to dark roast beans. Too see it shine, we do recommend a light to medium but there are reasons we can think of to take it darker. A bit thicker and lower acidity for a prime Kenya offering. Lighter roasts are sweet and clean, medium bodied with a smooth mouthfeel. A pinch of citric accompanied with bolder chocolate notes, a hint of spice in the aftertaste. Medium roasts are full bodied and very rich tasting, lots of complexity to the darker tones, starts picking up some complimenting roasty tones as one gets closer to 2nd crack. Into second crack roasts promotes a bittersweet edge with strong bakers chocolate and dry malt overtones.
Rich and chocolaty, Tanz coffee is always high on our go to list for stronger chocolaty darker roast coffee. At the medium roasts one will see a more gentle cup with good body, a little sweeter edge, hints of acidity and stronger chocolaty spice. Darker roasts get much fuller bodied and bring out the very strong bakers chocolate edge balancing nicely with classic African spice note and complimenting roasty/smoky tones.
Rwanda Dukunde Kawa Musasa – Ruli Mountain – Washed Bourbon
Stand up beans good from light to dark, but we thought best at the fuller roast levels. Medium to full bodied, lower acidity, clean and chocolaty with some nice fruity overtones. Lighter roasts will have a little citric/floral tone with a sweet and herbal edge, a hint of soft fruit. Medium roasts get much more chocolaty and less herbal providing a balanced cup, works nicely for all taste buds; smooth and rich. Darker roasts brew a strong and bold cup, very chocolaty with a hint of spice in the aftertaste, roasty accents.
Ethiopian Guji Org. Natural Gr. 1 – Kayon Mountain Shakiso
Clean, bright, sweet with a very diverse flavor set. Stone and darker fruit, citrus & floral, and spiced chocolate tones are the main flavors one can see in this cup, either accentuated or muted depending on roast level. Nice jammy body will be seen in the medium to borderline dark roast mark. Very dependent on roast – lighter roasting gives much more of the citrus, red-fruit with just a hint of a spicy chocolaty factor, a much dryer finish. Darker roasts produce much more of a bakers chocolate cup with a hint of a strawberry like fruit note and good sweetness, far less acidic. A very enjoyable cup from light to dark.
Zambia Kateshi Estate – Natural Processed
Best at the light to medium roast level. Good bit of citrus and red fruit upfront balanced with a thicker chocolate and spice note. Light roasts get very jazzy acidity, with just a hint of a dark tone. Floral and sweet edged, with an emphasis on the fruitiness of the cup. Medium roasting is much more balanced, medium to full bodied and far less sharp than the lighter roasts, but also less fruity. More of a chocolaty cup with fruity highlights. Dark roasts get even fuller bodied but burn out some sweetness, taste like semi-sweet chocolate on the roasty/smoky side, thick with a bit of spice in the aftertaste. A hint of fruitiness as the cup cools but hard to tell its natural processed roots at darker roasts.
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