Kenya Tinganga Peaberry

From the Kamundu Estate in the Kiambu region which is part of the Western Highlands. The climate here is good for growing tea as well as coffee, and they produce a lot of each and they have Rainforest Alliance Certification. The large defect-free peaberries are the SL-28 varietals which is hard to grow but helps create that flavor profile that the good Kenyas are famous for. 

There is a lot of brightness here and citrus. We are getting notes of lemon, grape, lime, zippy acidity, and sweet aftertaste. 

We roast it about 30 seconds past the end of the 1st cracks. Bright and fruity. Ideally give it slow heat until 1/3 of the way through the roast, and then speed it up until you hit first cracks, and then slow it back down to the finish.

US Arrival May 2024