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This coffee stands out with its distinctly tea-like characteristics (Rooibos, Oolong, Jasmine) compared to other Kenyan coffees. These flavors make this coffee truly special. However, as the coffee undergoes degassing over time, the typical Kenyan nuances become more pronounced. As a result, the unique character of this coffee becomes overshadowed, and its distinctive flavors do not last as long as one might hope. Despite this, I believe this coffee offers exceptional value for its price.
For my roasting approach, I designed the profile considering three key factors: the origin (Africa - Kenya), the processing method (fully washed), and the discharge temperature (light roast). I opted for a strong gas pressure setting to accommodate these elements.
Peaberry coffee tends to have a slightly higher rate of temperature rise compared to standard coffee beans (although this may vary). To address this, I slightly lowered the charge temperature. However, the initial rate of temperature rise was not as high as expected, so I decided to increase the gas pressure and lower the discharge temperature to achieve the desired outcome.
