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Rosetta Roastery's Kenyan coffees are not to be missed, and this latest release is just as delicious as its much-loved predecessors but another unique flavour profile to enjoy.
Kenyan coffees are typically known for their big bodies, bold winey acidities and tart berry flavours, but this one is a bit different from its compatriots. You'll still find some of those berry flavours that you might know and love, but there's also a deeper, fuller sweetness, with an almost smokey quality, that might remind you of molasses. There were also hints of tropical fruit, which combined with the berry flavours to give it fruit-punch-like profile in some brews. The acidity in this coffee is very well-balanced and not in the least bit overpowering, making the fruit flavours easy to enjoy.
This is a very versatile coffee, but we had particularly wonderful results in our Aeropress, French press and pour-over brews.
Style: Progressive | Bold, fragrant blackcurrant & cherry notes, softened by molasses sweetness
Why don’t you come down here and chum some of this stuff”, he said gruffly. The water was cherry red with chum, which was why he didn’t see the creature beneath the surface. Its body was enormous, rounded off with rows of teeth and flanked by two beady eyes; like blackcurrants on a battleship. It was clear they were going to need a bigger boat.
True to form, this Kenyan is big-bodied, with pronounced blackcurrant acidity, and abundant natural sweetness. The trouble is that all this goodness is packed into a fairly dense, heat-resistant bean. So while we want our profile to be on the short end, we need to charge really hot, and use a lot of heat to get to our end point.
Gitwe Farmers Cooperative Society operates the Karinga Factory, which was founded in 1983. There are about 650 contributing members who deliver cherry to the factory, each growing coffee alongside other crops on about 1 hectare each, average. The farmers bring their cherry to the factory for sorting and processing as soon as it is picked: The coffee is depulped, then fermented for 12–24 hours before being washed four times and spread on raised beds for 8–13 days.
- Producer(s): Various smallholder members of Gitwe Farmers Cooperative Society
- Region: Kimaruri, Kariungu, Gachiha, and Mugalwa, Kiambu
- Country: Kenya
- Altitude: 1,840m ASL
- Processing: Washed
- Variety: SL-28, SL-34, Batian & Ruiru 11
- Harvest: 2018