Coffee overview
An early season Kenya from one of our favorite factories last year. Big acidic complexity here, some of our favorite tartaric characteristics, and a fair amount of florality sussed out. Quite a bit going on here.
Coffee flavor profile
Raspberry lemonade, concord grape, rose hips.
Acidity: tartaric
Sweetness: juicy
Body: slight floral
Brewing evaluation
Rest: 30+ days recommended
Filter eval day 1: Gabi Standard Recipe of 1:18 shows a vibrant, tart cup which exudes the best qualities of a Kenya coffee. Huge juiciness throughout, with an interestingly tart/floral finish. Quite good.
We use 60 hardness, 20 buffer water heated to 198F in all of our recipes.
Information
Factory: Karani
Producer: multiple smallholder farmers
Region: Kirinyaga
Country: Kenya
Variety: SL-28 field blend
Process: Washed
Sourcing: Falcon Coffees