Coffee Origin:
Kenya: Neri, Othaya
Coffee Species:
Arabica
Coffee Varietal
SL - 28, SL - 34
Coffee Elevation
1,750 - 1,900 M
Coffee Farm/ Producers
Ganchatha Factory
Coffee Roasting Date, Roaster
Klatch Coffee - 6/29/2015
Coffee Processing
Wet
The beans have the fragrance of black current, raspberry, bakers chocolate, dried goji, granola, lilac, cherry blossom, yellow tea, chervil, crimson raisin, apricot, brown sugar, fuyu persimmon, star fruit, tomatillo, and prune
The grounds have the fragrance of cream, red current, rose hips, raspberry, white cranberry, dark chocolate, Rainier cherry, dried apricot, pluot, star fruit, mangosteen, black tea, oak, plume, dill, green papaya, yellow nectarine, and plantain
CUPPING
The aroma of this cup is of black tea, cane, prune, mangosteen, Egyptian hibiscus, blackberry, raspberry, dried cherry, oat, cabernet grape, and dried goji
This is a full body coffee that is creamy with a somewhat velvety coating that gives a silky coating
This is a high acidity that is bright and juicy with a deep complex tartness through out
The flavors of this coffee are of dried goji, blackberry, mission fig, cane sugar, pluot, plum, dill, Egyptian hibiscus, raspberry, mangosteen, star fruit, calamondin, lemon grass, red current, and yellow nectarine
As it cools bing cherry, red apple, blood orange, lilac are now present along with a red grapefruit tartness that is over powering the ginger undertone
FRENCH PRESS
The aroma of the cup is of lemon grass, raspberry, cane sugar, lilac, chervil, apricot, plum, candied tangerine, and cherry blossom
The flavors of this coffee are of blackberry, cane sugar, black tea, plum, dill, lilac, raspberry, mangosteen, lemon grass, red current, candied tangerine, oak, walnut oil, cream, and black cherry
The acidity is mellower with a slightly dirty juicy aspect of a tartness and still a complex structure.
The body is toned down but still has that rich creamy texture that is almost velvety but now has a tea like finish that is sweet and lingering
I would recommend using the French Press for this coffee as a stand alone brew method or along with any other. This coffee is very versatile on most brewing methods
