From the Boma Washing Mill in the Kiambu region right in the Kericho growing region, part of the Western Highlands. The climate here is good for growing tea as well as coffee, and they produce a lot of each. The large defect-free AA beans are the SL-28 and SL-34 varietals that the good Kenyas always are.
The notes are a little bit subdued compared to some Kenya beans we've carried and we are getting both savory and sweet flavors here. Depending on a degree or two one way or the other when you end the roast, we are getting notes of red wine, blackberry, cake, grapefruit, tomato. An above average acidity and heavy body. It's easy to drink and has a nice 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 June 2021
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