ACIDIC, CHOCOLATE, COLA
The process of applying heat to green coffee beans to transform it’s chemical & physical properties, resulting in roasted coffee beans that can be brewed.
Our Fruity Profile, which is a lighter roast, brings out the acidic, chocolate and cola notes of this coffee.
Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.
Kichwa Tembo, which is located in Central Kenya, is exemplary of Kenya’s fine processing facilities. In a region where it can be difficult to get coffee from a farm to a processing facility (“factory” in Kenya) and then to a place for storage before export, Kenya has developed an excellent system. That’s a large reason why Kenyan coffees are more well-known than some other East African coffees.
The farm & mill where the coffee cherry is grown & processed.
This lot represents the efforts of many farmers in and near Kichwa Tembo. Along with their efforts, the workers at the factory where the coffee was processed also put a lot of effort into this coffee. All of their hard work shows up in the cup.
The method by which the green coffee bean is removed from the fruit & then dried & stored can affect the taste of the coffee.
WET PROCESSED (WASHED)
This selection is fully washed, or wet processed. In wet processing, beans are only dried after all the fruit on the bean has been completely removed. (Letting the fruit ferment first makes removing it easy.) This processing method:
- Is the most common method used for coffee
- Generally creates clean flavors
- Produces a consistent profile
Most wine drinkers know whether they prefer a Cabernet Sauvignon or a Merlot. Similarly, the Arabica coffee plant has several botanical varieties, each with unique taste characteristics.
Bourbon was one of the first two coffee varietals. (Typica was the other.) Today, many of the varietals grown in Kenya come from Bourbon.