TROPICAL FRUIT, CARAMEL, BUTTERY
The process of applying heat to green coffee beans to transform its chemical & physical properties, resulting in roasted coffee beans that can be brewed.
This is a sweet and juicy coffee with lots of fruit and caramel notes that should melt the heart of any fan of Kenyan Coffee. Roasting this coffee requires more heat than would be advisable for most coffees just to get it to open up and release the intense aromas locked inside these large, dense beans.
Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.
The farm & mill where the coffee cherry is grown & processed.
The Karumandi factory is located in Kenya’s Central Highlands. The factory was founded in 1961 and has grown to become a major provider of processed coffee. Each year, 816 tonnes (~899 U.S. tons) of coffee cherries are processed at the facility. Despite processing such large volumes, Karumandi maintains a consistently high quality by using a three-soak process. Cherries go through three soaking cycles over the course of 72 hours to remove all of the fruit and provide a consistent profile. The first two soaks use recycled water so that total water consumption isn’t too high, and the final soak uses new water to ensure all fruit is removed.
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.