|Processing||Dry Process (Natural)|
|Drying Method||Raised Bed Sun-Dried|
|Arrival date||October 2017 Arrival|
|Appearance||.6 d/300gr, 15+ screen|
|Roast Recommendations||City+ to Full City|
|Recommended for Espresso||Yes|
Karogoto's overall profile has layered raw sugar complexity, with fruited accents taking the form of dried fruit and light citrus accents. The dry grounds are laced with an unrefined sugar sweetness that has molasses appeal and smells a bit like sucanat, as well as a faint apple blossom scent. Sugar browning notes heavily accent the wet grounds, and smells of cooked fruit, and sweet tea permeate from steam on the break. The cup of Karogoto is on the juicy side, and I think City+ really highlights that body characteristic. Weighty liquor makes for lasting flavor impressions too, notes of dried citrus peel, fig pudding, black currant, and an interesting chocolate/coconut mix that reminds me of an Almond Joy. I would not characterize this coffee as being "chocolatey", but indications of cheap dark chocolate do make their way into the cooled cup, especially perceptible in the finish. Karogoto has a brightness that's akin to red cherry, not overly tart like citrus, but a sweet/tart aspect that adds structure without being the focal point. I didn't try this coffee as espresso, but judging from the chocolatey hints found at City+ and lower acidity level than our average Kenyan coffee, I think this is a prime candidate for Full City roasting and espresso extraction. I'm planning on running a few more roast batches in the next week or two, and will add in an espresso review.