Coffee Origin,
Kenya, Kiambu

Coffee Species
Arabica

Coffee Varietal
SL-28, SL-34, Batian, Ruiru 11

Coffee Elevation
1,500 - 1,700 M

Coffee Farm/ Producers
_________________________

Coffee Roasting Date, Roaster
Carefree Coffee Roasters - 11/2/2015

Coffee Processing
Washed & sun dried

CUPPING

The beans have the fragrance of oak, tart dried cherry, damp soil, navel orange, white sage, malt, saffron, marjoram, magnolia, cashew, leather, baking soda, sumac, iodine, and avocado oil

The grounds have the fragrance of sumac, white sage, malt, white pepper, pecan, leather, pomelo, magnolia, black grape juice, oak, damp soil, marjoram, powdered milk and magnolia

The aroma of this coffee is of raisin, damp soil, black cardamom, oak, magnolia, cashew butter, apricot, molasses, tobacco, musk

This is a medium body coffee that is smooth with a slight creamy feel but is more of a rough and slick feel

This is a high acidity coffee that is dull and has a lingering sharp and pointed sharpness that is dry and unbalanced

The flavor of this coffee is of bakers chocolate, black cardamom, toasted corn, black cherry, chili powder, damp soil, carbon, sumac, ash, roasted black walnut, iodine, dried cranberry, musk, and tobacco

As is cools notes of balers chocolate, and caramel develop along with bottle brush, and cane sugar note

FRENCH PRESS

The aroma of the cup is of black cardamom, white pepper, longon, black tea, dried cherry and dark chocolate

The flavor is of orange, peanut, lavender, great tea, bittersweet chocolate, soy, bottle brush, cascara, and yeast

Using a french press there is no body and has a watery to tea like consistency and the acidity is all but lost with a very faint and delicate note thats slightly juicy and fresh

This is a good method to brew this coffee and bring out more of the fruit and less of the earth notes

CHEMEX

The aroma of the cup is of back cardamom, bittersweet chocolate, hemp seed, ponzu and damp soil

The flavors of this cup are of tamarind, puns, pomelo, bakers chocolate, black cardamom, iodine, and ash

Using the chemex there is a smooth and slightly creamy body but the acidity is all gone with it being dry with a lingering and astringent taste

I would not recommend using the chemex on this coffee, it brings out most of the earthy notes and has a very unpleasant after taste