Kenya Karani

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From the Kabare Farmers Society in the Kirinyaga region. This one tastes a little different from other Kenyas because it has a bright peach/apricot prominent note to it, but then it also has flashes of honey and cherry. The large defect-free AA beans are the SL-28 and SL-34 varietals that the good Kenyas always are.

We found that roasting it about 25 seconds past the end of the 1st cracks was the sweet spot. You can draw out the middle of the roast more than with most Kenyas because it has sooo much acidity naturally that you want to make it a little creamier. I like it in a french press which smooths down some of the acidity and pulls out the most complexity.

US Arrival June 2022