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Aroma: Grapefruit, Orange, Herb, Savory
Flavor: Grapefruit, Orange, Apricot, Lemongrass, Blackcurrant, Blackberry, Strawberry, Grape, Pomegranate, Crispy, Sparkle, Lingering
Total Score: 87.0 / 100
The roast design was based on three core factors: the origin (Africa - Kenya), the fully washed process, and the medium-light final drop temperature. To account for the rapid decrease in BT RoR (Bean Temperature Rate of Rise) after the first crack, I set the gas pressure at a high value.
Fully washed coffees, particularly from Kenya, are known for a rapid drop in BT RoR after the first crack. This can lead to slower roasting times if the gas pressure is not managed correctly, resulting in a muted intensity and a dry or rough texture. To prevent this, I maintained a higher gas pressure throughout the roast to keep the post-crack BT RoR from falling too steeply, ensuring a clean, bright cup with vibrant acidity and clear flavor distinctions.
In this batch, the cup presented rich layers of orange, blackcurrant, blackberry, and Kyoho grapes, which gave it a sense of complexity. Interestingly, though it is a washed Kenyan coffee, the flavor profile was reminiscent of a natural process, with sweet and juicy fruit characteristics emerging alongside the clean acidity and brightness typically found in washed Kenyan coffees.
This Kenya Gititu AA from the 2024 crop is an exciting find, containing flavor notes I’ve been searching for in Kenyan coffees over the past five years. Rather than the more common notes of grapefruit, orange, currants, lemongrass, or savory tones, this coffee features flavors such as grape, strawberry, and blackberry—evoking a natural-like flavor profile despite being fully washed.
