Karindundu has a juiciness in terms of flavor and acidity, pink grapefruit being a dominant flavor as well as citric brightness. Top notes of plum, caramel, white grape juice, black tea, and more. City to Full City. Good Kenyan espresso.
|Region||Nyeri District, Karatina Division|
|Processing||Wet Processed Kenya Type|
|Drying Method||Raised Bed Sun-Dried|
|Arrival date||August 2017 Arrival|
|Cultivar Detail||SL-28, SL-34|
|Appearance||.5 d/300gr, 15 - 17 screen|
|Roast/Brew Recommendations||City and City+ roasts make for a complex cup, and Full City curtails some of the citric hight; Full City recommended for espresso|
|Roast Recommendations||Aug 05 2017|
|Country of Origin||Africa|
Karindundu factory is situated just outside of Karatina town, in the Nyeri district. Like many other Kenya coffees we carry, it is a "factory" that is part of a much larger cooperative society (including other factories we carry like Gatomboya, and Gaturiri). Several hundred small farmers in the surrounding area are members, delivering coffee cherry to the Karindundu wet mill where their coffee is then processed onsite. So much effort is put into preparation, which is apparent when you cup these coffees. It also helps that the varietal is the much coveted SL-28 and SL-34 strains. AA refers to the bean size, referring to the largest screen range of 17-19 screen. Though AA and AB don't necessarily refer to cup quality, I will say that this particular lot seems to have benefited from this lot separation.
The dry fragrance of Karindundu is characterized by a smell of dried citrus peel, orange and lemon, and a subdued unrefined sugar sweetness. It's a sweet smelling coffee and a cinnamon spice note comes with the addition of hot water, the wet aromatics marked by spiced hints, and a smell of berry compote. There's a juiciness that is alluded to in the aroma that is a nice precursor to the cup to come. Pink grapefruit juice is both tasted and felt in terms of acidity and mouthfeel, and a mixture of plum and white grape juice flavors follow. The cup flavors are focused, and don't shift around a lot as the coffee cools. Black tea and caramel notes mingle in the finish along with a flavor of orange water, and black tea notes linger in the aftertaste, adding to a brisk, clean finish. Karindundu's profile holds up to moderate roast levels, but I wouldn't take roast development too far south of Full City. Espresso shots are incredibly sweet, and with distilled fruited qualities, but best when roasting for toned down acidity. If your roaster has manual heat controls, you can acheive this by lowering your heat settings before first crack just enough to tack on an extra 30-45 seconds to get to the desired roast level. Lengthening this part of the roast leg will help round off some of the pointed citric brightness.