Berry and unrefined sugar notes are the first flavors that come to mind, red berry cooked down to a sugary pastry filling, tart orange rind, blueberry, raspberry, and a cinnamon spice hint. City to Full City. Good Kenya espresso.
|Processing||Wet Process (Washed)|
|Drying Method||Raised Bed Sun-Dried|
|Arrival date||August 2018 Arrival|
|Bag size||60 KG|
|Cultivar Detail||SL-28, SL-34|
|Appearance||.8 d/300gr, 15-17 screen - a few quaker full and partial quaker beans in the roasted coffee that are easily picked out - these are the light colored beans that don't look roasted.|
|Roast Recommendations||City+ to Full City|
Thageini Factory is part of Aghuti Farmers Cooperative Society (FCS), an FCS that includes a few other stations we buy from: Gititu and Kagumo. It's not the "factory" as we might imagine it. "Factories" are essentially small washing stations aligned with a particular "society" in Kenya, what we would call a "cooperative". We return to the societies who seem to regularly produce some of the best Kenya coffees, and each year we come across societies that are new to us as well: such as Aghuti. This coffee was purchased direct, not through the Kenya auction system, so we could avoid the risk of losing it. To do this we pay a price that is higher than what the top auction bid might be, but it means we get the exact lot we want. During the final dry milling, the coffee seeds are separated by size which is measured in 1/64ths of an inch, and they call these separations "outturns". The main ones we're used to seeing in specialty coffee are AA 17-19 screen, Peaberry 15 screen, and AB 15-17 screen (measured in 1/64 of an inch), which this lot is.
Thageini has a big berry-like fragrance coming out of the grinder, red raspberry and aromatic sugar notes builiding out a sweet smelling profile. This perfumed mix continues into the wet aroma, smells of fruits cooked with molasses sugars coming off the steaming coffee crust, and a baking spice note accenting the steam. Berry and unrefined sugar notes are the first flavors that come to mind when sipping the hot cup, like red berry cooked down to a sugary pastry filling, along with an orange rind note that adds a tartness to the profile. The cool brew further reinforces a fruit and raw sugar centered cup profile, and a spice note hints at cinnamon powder in the finish. Acidity is brightest in light roasts, tart citric aspects offering a contrasting, and somewhat rind-y vibrance. Don't take this coffee beyond Full City as the sweet, fruited flavors will be compromised. At Full City, however, dark blueberry and raspberry flavors are powerful, and the brightness that is found in lighter roasts is much more muted. This works in favor of single origin Kenyan espresso, no puckering acidity to take away from the delicous dark berry fruit flavors that make their way into the shot.