Posted on 10/06/2019 7:54 AM
Joined: February 23, 2010
Got this from Happymug last week. It's one of those rare, over the top coffees that remind me of some of the best Guats and Costas I was getting back in the late 1980's with gobs of wine and chocolate in addition to a syrupy smooth acidity. I charged at drum temp of 375F, 200F BT at 1:40, EOD at 4:30, first crack at 9:30 and a fast development ending at 11:00 with a fairly light cinnamon color.
Kigutha Estate is a large 99 hectacre estate that grows SL-28 and Bourbon varietal coffees and processes it on site in state of the art facilities. It is owned by the Tropical Farm Management group which oversees humanitarian and environmental standards. Their coffee has won extensive awards around the world in the past decade, and they've been growing coffee since 1919. Fun fact: the wooden drying beds have to be rebuilt every harvest time because termites eat through them in a year.
This coffee is remarkable. Roast it light, keep it well out of the 2nd cracks. 25 seconds out of the 1st cracks is the farthest you would want to take it, but we are going a little bit lighter than that even. The initial taste is blackberry, and as it cools in your mouth, it has a juicy red wine character to it. It has a great acidity brightness at the start and then smooths out as the coffee cools. The finish has some chocolate to it, leaving a great taste in your mouth. After drinking this, I have to pause for a moment and try to remember why we bother carrying anything other than Kenyans...
1/2 lb and 1 lb drum, Siemens Sirocco fluidbed, presspot, chemex, cajun biggin brewer from the backwoods of Louisiana
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