Description
First 2022 Kenya Peaberry green coffee arrival! Full flavored cup, citric/floral/fruit balanced with chocolate/spice/veg. A little bit of everything in this cup, which is why many consider Kenya coffee the king of coffee, one cannot find the diversity in tones from any other origin.
Ruera Estate provides employment to 1,000 people picking and processing coffee on nearly 500 acres of land in Kiambu County, Juja Sub County. It is approximately 15 km from Ruiru town along Kiganjo road. Soils are red volcanic, with the landscape sloping gradually amidst low-lying hills rising above 1,500 meters. The area has two rainy seasons: March to May and October to December; with two corresponding harvest seasons: May to June and November to December. Irrigation of coffee is carried out during the alternate dry seasons.
Tasting Notes: A very clean, exotic and balanced cup of coffee. Although still considered a higher acidity cup, this offering is more about the fuller body and complex darker tones. Especially at lighter roasts, one will see a more citric almost pink lemonade style acidity, but not like the AA beans, decently mellower. Even at lighter roasts the cup pulls some nice darker tones with a little veg like spice in the aftertaste, think rhubarb. Darker roasts get much thicker and semi-sweet, would put in on the bakers chocolate side of things with some soft fruit and spice lingering on the tongue, a little smoky if you go real dark.
Roasting Notes: Clean, great screen and easy to roast. If you’re a Kenya fan, keep this lighter. If you generally like Central or South American coffees, medium to borderline dark will be the way to go or the acidity might be overwhelming. Awesome cup, but you may want to play with brew strength, if the cup comes off too strong and extreme, try brewing it a little weaker to have many more delicate notes pop out.
Texroaster (verified owner) –
Decadent espresso. Awesome in an Aero press. Smooth pour over. Top 3 peaberry on my list.
Roasting notes provided for ALL coffee is 100% correct. You’re roasting is off if you experience otherwise. As described, you should play with your grind sizes and brew techniques. Finer grinds need less “flowering” time than coarser grinds.