Full City constructs the more well-rounded cup in my opinion, where dark fruit, bittersweetness, and acidity all seemed to fall in place. Delicious blueberry, bittersweet dark cacao, grapefruit juice, and surprisingly vibrant acidity. City+ to Full City.
|Processing||Wet Process Kenya Type|
|Drying Method||Raised Bed Sun-Dried|
|Arrival date||September 2018 Arrival|
|Bag size||60 KG|
|Appearance||.6d/300g; 17 - 19 screen|
|Roast Recommendations||City+ to Full City|
Kiambu lies near the foothills of Gatamaiyo Forest Reserve, and at the border of neighboring Muranga County. This is one of a few small estate coffees we were lucky enough to buy this year, coffees we had no direct connection with in the past. We tend to buy from the Farmers Cooperative Societies ("FCS"), and still do. But buying from a single estate affords us a different and unique opportunity to select coffee that we can trace back to it's exact provenance, whereas with the FCS's, you're buying a blend of hundreds and sometimes thousands of small holders. This is certainly not a bad thing as some of our finest Kenyas are through FCS's, just different. We still turn to the coops for the majority of our coffee, but are hoping to continue to cultivate buying relationships with a small number of Kenyan small estates as well. This is the AA outturn of a specific process batch, which refers to the bean size, AA being 17 - 19 screen and measured in 1/64th of an inch.
This AA lot from Japem has deep sugar browning smells at City+ leading into dark fruited accents, which are surprisingly stronger in my Full City roast. The fruited aroma recalls grape and dried berry smells across the roast spectrum, and with a dark cacao layer close to the surface. The cup is noticeably tart at City+ roast, a vibrant citrus-like acidity that shines a light on flavor notes of lemon bar and pulpy orange, and I sensed an aromatic woody flavor in the long aftertaste. Full City was a more well-rounded cup in my opinion, where dark fruit, bittersweetness, and acidity all seemed to fall in place with one another. There's a delicious blueberry flavor at this roast level that comes through just as strongly as a bittersweet dark cacao bass note, and a tart citrus impression comes off like grapefruit juice. For a dark roast, it's shockingly structured, and this buoyancy afforded by juicy acidity is unique to Kenyan coffees.