Description
A great fresh Kenya AA arrival.
This coffee is coming 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.
Kenyan coffees are known for their brightness, balanced with bakers chocolate tones, often accompanied with some cool herbal spice. Most of the time Kenyans are what make most think African coffees are super acidic. They can be some of the brighter coffees on the market.
Tasting Notes: A very nice and clean AA, although it follows the traditional Kenyan taste profile, it will not slam you in the face with those potent chocolate herbal spice notes like some. A grape skin like acidity, slightly fruity, slightly citric, is pretty strong in this cup especially at lighter roasts. Medium roasts will still be a little front loaded with the brightness but a good Kenya should be, and for Kenyan fans, this is the likely roast for it. The cup balances out nicely a bit darker roast with that higher acidity, a full city roast right before to touching 2nd crack will produce much heftier chocolaty notes with just a hint of brightness.
Roasting Notes: A longer setup on these higher acidity coffees is a good thing. That citric note often breaks down over time into some very cool tones. Would avoid extreme roasts both very light and dark. Often a little slower roast is good if you don’t like the higher acidity.
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