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Rosetta Roastery's Kenyan coffees are not to be missed, and this latest, deliciously archetypal release is no exception. Big, bold and bursting with tart fruit flavours, it epitomises many of the characteristics that make Kenyan speciality coffee among the most sought after.
While this is a fairly light and progressive roast, we appreciate the fact that this coffee is no slouch in terms of body. It certainly doesn't lack in the sweetness department either, with lots of subtle caramelised undertones to enhance its fruity qualities. It's those fruit flavours that will captivate your taste buds though. Bright red berries are the dominant characteristics, raspberries specifically to our palates, but there are also hints of citrus that appear in certain brew methods, as well as the occasional chocolate and caramel note.
We didn't find a brew method that didn't make us want a second cup of this coffee, but our best results were in our siphon, Chemex and moka pot brews. It will undoubtedly make a sensational espresso for those who like bold uncompromising flavour as well.
Style: Progressive | Bright and full with citrus and sweet berry elements
“They’re coming back around.” The words cut like shrapnel to a full gut. Seconds earlier his commanding officer’s head had burst like a blood orange as bullets tore through the platoon. The gore glowed a bright berry red in the afternoon sun. As his tinnitus faded, so grew the whine of the Messerschmitts. They’re coming back around
These AB beans (smaller and less dense than AAs) don’t require quite as much heat or time to bring them to decent levels of development, so we can keep our soak, ramp, and development all rather moderate.
The Kainamui washing station does more than simply allow local farmers to process their coffee; it also supports its members by providing them with financial assistance for school fees, business cash flow difficulties, and farming equipment and infrastructure. The 1800 farmers who make up the cooperative each own about 200 trees. At harvest time, only ripe cherries are picked, de-pulped, and fermented for 16 – 24 hours. After this they are washed, and then re-soaked in fresh water for another 24 hours. After this process, the beans are dried on raised beds. Drying coffee is shielded from noonday heat to ensure slow and even drying. Slower drying is highly correlated with higher cup quality and better green bean longevity.
- Producer(s): The New Ngariama Farmers’ Cooperative Society
- Mill: Kainamui Washing Station
- Region: Kirinyaga County, Kenya
- Country: Kenya
- Altitude: 1,750m ASL
- Processing: Double soaked, and sun-dried on raised beds for 7-15 days
- Variety: SL28 & SL34
- Harvest: 2016/2017