New Africa Arrivals

We have 2 new African lots. From a newer growing region near Harar, we have Ethiopia Organic Dry-Process Golocha, a fruited, low-acid cup with very thick body! It’s a longberry type heirloom cultivar, full natural process, The area is still quite remote, and all coffee is brought to the mill via mule! And a new Main Crop Auction Lot Kenya (with the coincidental name of Oaklands) is very bright, yet sweet in the finish: Kenya Ruiru – Oaklands Estate Peaberry. Oaklands is a fairly large estate, and they submit many lots to the Auction. I have probably cupped about 20 lots this year, and they’re always good but not great. This one is different, clean, citrusy bright, with caramel sweetness. Oh, also note that a small amount of Panama Lerida Estate Peaberry arrived, same lot as we had earlier but processed out of parchment recently at the Ruiz mill.

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1 Response to “New Africa Arrivals”


  1. 1 Robert Schaefer

    About the Kenya Oaklands Estate Peaberry

    I roasted up a half pound of this two days ago to city plus. This morning I opened my vacuum container, and was presented with a great dry aroma. Based on my previous experience with the Kenya Roiru (sp?) I was expecting a fantastic Kenya experience, and the wet aroma seemed to indicate a great cup was to follow. Well, the coffee was reasonably good…but the flavor had a slightly bitter edge to it that I had never encountered before in a Kenya (including the edgy peaberry versions). In short, I was tasting a bitterness that overshadowed the rest of the flavor profile. It is still a good coffee, just no where near the neighborhood of quality indicated on this coffee’s score as well as the aroma both wet and dry that I experienced firsthand.

    I wondered–perhaps rhetorically–if this was an artifact of flawed home roasting on my part, or if the Oaklands is expected to have a bitterness up front that goes beyond the normal tannic bite of a classic Kenya. Perhaps I should take this only to a city roast?? Maybe take it to a full city? Maybe try both? At the moment I am using a hand-crank Whirley Pop since my other roaster went kaput. I have never had a quality issue with the Whirley pop, and I cool my beans quickly (get to room temp in about 4 to 5 minutes). I usually cut most of my roasts at the verge of and/or upon the very first utterance of second crack, which is what I did for the Oaklands.

    Any general ideas or thoughts?

    Robert

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