Coffee Reviews

Portola Coffee Lab - Kenya Kamuyu

Coffee Origin: 
Kenya, Kamuyu

Coffee Species:

Coffee Varietal
SL-28, SL-34

Coffee Elevation
1,700 M

Coffee Farm/ Producers
Mutheka Farmers' Cooperative Society

Coffee Roasting Date, Roaster
Portola Coffee Lab - 6/8/2015

Coffee Processing


The beans have the fragrance of dried black current, lemon verbena, bakers cocoa, all spice, dried white grapefruit zest,
blueberry, green tea, cane sugar, sun dried tomato, and bottle brush

The rounds have the fragrances of black current, honey comb, mangosteen, dark chocolate, blanched tomato,white grape, cedar, caramel, subtle black tea notes, Eureka lemon zest, midori, vanillin, oat, tea tree leaf, sandalwood, and clove 

The aroma of this coffee is of dried apricot, lard, crimson raisin, bottle brush, gooseberry, cane sugar, cedar, lime leaf, oak, cranberry, bittersweet chocolate, and noni

This is a full body coffee with a smooth velvety mouthful that is lingering in the back to a creamy and juicy fell 

This starts as a bright and crisp acidity reminiscent of watermelon pith then tapers to a complex and juicy acidity thats like of dark stone fruit


The flavors of this coffee are of blood orange, bergamot, cilantro, lime zest, dark chocolate, cedar, honey comb, red current, mangosteen, tamarind, dark chocolate, can sugar, prickly pear, cherry tomato, slimily under ripe bing cherry, and coffee cherry

As it cools the current develops more along with a spice like of paprika and slight saffron, red grapefruit and black tea with floral notes of magnolia and a tobacco finish.