Coffee Reviews

Portola Coffee Lab - Kabingara

Coffee Origin:
Kenya, Kirinyaga

Coffee Species:

Coffee Varietal:

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



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 



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