Our head of green coffee sourcing, Emmett, went to Kenya this year and picked out a handful of wonderful Kenyan coffees before they hit US soil. He sampled the coffees with La Minita's team, this being one of four Kenyans coffees that we are importing through them this year, and La Minita wouldn't put their name on it unless it was best of the best. The Kiganjo Mill also has a long track record of churning out highly rated coffees while being environmentally conscious.
We're roasting it maybe 30 seconds past 1st cracks end on a drum roaster. 403 degrees bean temp. Strong wine notes, tropical fruit, hints of citrus, that turn into berries and bright acidity. It has both sweetness and tart flavors dancing back and forth, and finishes juicy and clean. It grabs your attention the whole way through the mug.
This bean holds up nicely as a medium roast, I would recommend dumping it right before the 2nd cracks start. Obviously you lose some of the fruity flavor notes, but the pleasant sweetness is still there. We wouldn't roast it any darker but it holds up nicely as a dark roast, we give it 15 seconds into the rolling 2nd cracks for a sweet french roast.
US Arrival July 2018
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