|Processing||Wet Process (Washed)|
|Drying Method||Raised Bed Sun-Dried|
|Appearance||.2 d/300gr, 17-19 Screen|
|Roast Recommendations||City to Full City|
This AA grade outturn from the Kiama Factory has a convincing level of dried fruit and sugar sweetness from the start, the ground coffee offering up smells of golden raisin, and a sweet buttery toffee side. Adding hot water sees sweet orange and lemon scents accenting the steam, and a bittersweet baked sugar smell exudes from the wet crust. Our Full City roast showed darker fruit accents, with caramelizing sugar sweetness at equal intensity. The cup is fruit-forward when hot, tart berry and cooked fruit flavors are surprsing from the get go. Let the cup temperature cool off a touch and you'll be rewarded with flavors of blueberry, blackberry juice, and concord grape. Fruits flourish in both light and dark roasts, and my City roast cooled out to a complex fruited cup that was also tropical, winey, and tied together by a soft, fruited acidity, much more muted than many of our other Kenyas, but sufficient for a well structured cup. My Full City roast was a real berry bomb, a blueberry flavor much more focused and singular, with pleasant burned sugar notes, laced with dark plum and grape accents. Even at Full City, chocolate and roast bittersweetness are nowhere near a central cup features, with dark fruit notes being the most dominant cup characteristic. Body is weighty too, like fruit juice, leaving behind fruited flavors that endure in the long finish.
This C grade outturn from the Ichuga Factory has a convincing level of fruited sweetness from the start, the dry grounds offering up a tropical fruit punch smell. Adding hot water builds a bittersweet baked sugar smell, with more of the spiced fruit smell sensed in the ground coffee. Dark roasts have a nice grape smell, winey in character. A pleasant burned sugar flavor laces together plum fruited notes of ripe red apple and blueberry. Cooling cups of CIty+ roasts turn out flavors of dark currant and black cherry. It has a much milder acidity than most Kenyas, making this a really nice option for espresso. a really nice grape flavor at Full City, verging on the floral side of Concord. Really an impressive C grade Kenya, that can be easily elevated with a little post-roast sorting. You can spot a few defects in the green itself, mostly broken beans that won't really affect cup. But after roasting quaker beans are easily spotted, as they're the beans that never take on a darker color than light tan. Definitely worth the small amount of extra work!