TASTING NOTES

JUICY, PLUM, MULLING SPICES

ROASTING

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.

LIGHT ROAST

Lighters roasts allow for the maximum regionally-defined inherent flavors of the green beans to come through. Since Kenyan coffees are generally juicy and tea-like, we roasted this light to allow for those flavors to shine through the cup.

REGION

Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.

NYERI

Nyeri region is well-known for some of the best fruity and juicy Kenyan coffees.

PRODUCER

The farm & mill where the coffee cherry is grown & processed.

KAROGOTO FARM

Karogoto is part of Tekangu Farmers Cooperative Society (FCS) which combines the names for their 3 factories: Tegu, Karogoto, and Ngunguru.

PROCESSING

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)

  • Wet processing: Bean is dried only after the fruit covering the bean has been removed by fermenting until it can be easily washed off.
  • Most common processing method & preferred over dry or natural processing techniques.
  • Generally produces cleaner & more consistent flavor

GRADE

The grade of the coffee bean indicates quality. The method of grading differs from region to region

AB

  • Kenyan beans are graded by bean size and density.
  • Larger size is generally associated with more flavor & aroma.
  • AB is the second-highest graded coffee in Kenya, with AA being the highest.

VARIETAL

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.

SL-28 & SL-34

Varietals of Bourbon that were selected by Scott Laboratories (hence SL) in Kenya during the colonial years.

SL-28

  • Known for it’s sweetness, blackcurrant-like acidity & high complexity.
  • Great cup quality, some of the most treasured cups.
  • Grown 1000 meters and above.
  • Not very high yielding.

SL-34

  • SL-34 is grown in middle altitudes.
  • Better yield than SL-28.