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
