Karimikui AA: Kirinyaga, Kenya
Simply the best coffee from Kenya we've tasted in years against all the challenges that the country has faced in specialty coffee production recently. This sugary, velvety, vibrant, and juicy coffee has blown us away and has reminded us of our long-lost love of the Kenya coffees that we so deeply enjoyed many years back.
Simply the best coffee from Kenya we've tasted in years against all the challenges that the country has faced in specialty coffee production recently. This sugary, velvety, vibrant, and juicy coffee has blown us away and has reminded us of our long-lost love of the Kenya coffees that we so deeply enjoyed many years back.
Simply the best coffee from Kenya we've tasted in years against all the challenges that the country has faced in specialty coffee production recently. This sugary, velvety, vibrant, and juicy coffee has blown us away and has reminded us of our long-lost love of the Kenya coffees that we so deeply enjoyed many years back.
The most vibrant, sugary, juicy Kenya in years!
It's amazing how flavors and tastes can bring you directly to a specific time or memory so vividly. This coffee did just that for me at the first taste of it! It brought me right back to a time when I first fell in love with specialty coffee and more importantly fell in love with coffees from Kenya! It was rich and sugary, and full of mouthwatering, beautiful citrus fruit juice. It was simple, yet intriguing and complex, just like the best coffees from Kenya I grew to love from a decade ago! Expect ripe, juicy pomegranate, a vibrant cocktail of citrus and nectarine juices, and a warming dark honey finish!
Our Anaerobic Cordillera de Fuego comes from producer Luis Eduardo Campos, a Costa Rican coffee farmer who is constantly looking for new and innovative ways to improve his coffee production. The unique flavor profile and the singular cinnamon notes of this coffee can be attributed to Luis’s mastery of the anaerobic processing method. The Anaerobic process begins with handpicked, mature coffee cherries that have a Brix degree (a measurement of sugar content) near 26. The coffee is depulped and placed in stainless steel tanks with all its mucilage. As the fermentation begins, oxygen decreases and the carbon dioxide increases causing pressure to build up in the tank. The coffee develops in a unique mix of lactic acid and malic acid, which contributes to the complex cup profile. Once ready, the coffee is 100% sun dried.
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