Coffee Origin:
Kenya, Kirinyaga
Coffee Species:
Arabica
Coffee Varietal:
SL-34
Coffee Elevation
1,700 - 1,800 M
Coffee Farm/ Producers
Kabingara Factory
Coffee Roasting Date, Roaster
Portola Coffee Lab - 11/30/2015
Coffee Processing
Double Washed
The beans have the fragrance of yellow pineapple, raw honey, jasmine, blackberry, rubbed sage, pulasan, goat cheese, white nectarine, bottle brush, raspberry, saffron, red current, toffee, and cocoa powder
The grounds have the fragrance of oro blanco grapefruit, tart cherry, pulasan, bottle brush, dried yellow pineapple, star fruit, caramel, red current, honey comb, navel orange, saffron, and cedar
Cupping
The aroma of the coffee is of rubbed sage, pulasan, bottle brush, maple, yellow pineapple, red current, marionberry, star fruit, and honey comb
This is a full body coffee that is creamy and chewy with a slightly rough mouth fell that is dry
This is a high acidity coffee that is bright with a strong tart forward note lingering and crisp
The flavors of this coffee are of dried yellow pineapple, maple, star fruit, rubbed sage, magnolia, red current, pulasan, Oro Blanco grapefruit, tart cherry, saffron, cedar, blood orange, sumac, squash blossom and a back note of dark chocolate and
As it cools notes of tomato, plum, and raspberry note develop along with a cane sugar sweetness that is slightly earthy
GINO
The aroma of the cup is of maple, jasmine, camomile, pulasan, rubbed sage, oak, blood orange, red current, dark chocolate, all spice, clove stem, dried lemon zest and plum
The flavors of the cup are of yellow pineapple, pulasan, caramel, blackberry, saffron, bing cherry, black current, blood orange, yellow peach, plum, and milk chocolate
The acidity had become much more mellow and juicy with a delicate complexity and floral sweetness
The body is still rich and creamy with a smooth mouth feel now and a verity texture that is syrupy
To me this is the best way to brew this coffee