Seasonal Peaberry Series – Kenya
Kenya terroir is bold and unique and gives a very interesting and clear dive into the flavors of the beautiful land and people it comes from.
Generally speaking, Kenya coffee can swing wildly from ripe tomato acidity to screaming tropical notes. Typically big butterball mouthfeel jammin’ on thick, heavy bass notes. The more you notice the top notes, the more terroir you are tasting. It’s the buttery boldness that is hard to ignore.
Check the journal notes to get a peek into how we deconstruct and get to know these beautiful beans.
For the first production roast of the Kenya PB we did:
- Charge Temp – 385
- End Temp – 405
- 1st crack @ 395
- 10:49 roast time
(notice all the coffee stains on journal entries — our notes are well loved)
How We Got the Notes
This is what cupping scores look like. We stack everyone’s notes and compile a conclusion.
Here are the final tasting notes we are shooting for on production roast:
- Zesty citric acidity, subtle hints of tropical fruits, nuts, and buttery toffee.
- Intense, crisp, clean and clear.
- A lively expression of a classic Kenya profile.
