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Coffee Review

Kenya Karimikui AA

Savory, Grapefruit, Lemongrass, Pineapple
85.25
Dashboard mockup

Genesis

  • Country: Kenya
  • Region: Kirinyaga
  • Farm: Karimikui Washing Station
  • Variety: SL28, SL34
  • Altitude: 1,600 masl (5,249 ft) ~ 1,800 masl (5,906 ft)
  • Process: Fully Washed
  • Crop Year: 2024
  • Exporter: Coffee Libre
  • Exporter’s supplied notes: Blackcurrant, peach, cranberry, red grape, pineapple, caramel
  • Green bean price: $19.50 per kg (retail)

Roast summary  

  • Roasting Machine: Easyster 4
  • Batch Size: 1,003 g (2.21 lbs)
  • Output Weight: 868 g (1.91 lbs)
  • Weight Loss Rate: 13.5%

Roast profile  

Roasting Profile - Kenya Karimikui AA


For this batch of Kenyan coffee, the roast profile was designed by taking into account three main factors: the origin (Africa - Kenya), the fully washed processing method, and a medium-light target drop temperature. To achieve the desired flavor profile, the gas pressure was set to a high level.

A key characteristic of the fully washed processing method used in Kenya is the sharp drop in BT ROR (Bean Temperature Rate of Rise) after the first crack. Additionally, the first crack in Kenyan washed coffees tends to start at a lower temperature compared to other washed coffees. These characteristics play an important role in determining the "gas pressure level."

Due to the sharp decline in BT ROR after the first crack, the time from crack to drop can become extended without significant temperature increase. If the roast slows down excessively, the "intensity of the character" can decrease, and prolonged roasting under these conditions may lead to a "rough, dry" profile. Occasionally, fully washed beans from Kenya and similar origins might develop a character that feels flat with prominent brown sugar notes, but lacking in vibrancy.

To counteract this, a higher gas pressure is used to elevate the BT ROR in the later stages of the roast. Even if the ROR decreases sharply, keeping it at a higher level helps maintain a steady temperature increase, preventing the roast from stalling. For fully washed coffees like this, maintaining a high gas pressure is crucial to highlight the bright acidity, delicate aromas, and clean finish that are characteristic of high-quality Kenyan coffees.

This approach is not exclusive to Kenya but also applies to other regions that use similar processing methods, such as Tanzania and Rwanda in Africa, and Nicaragua, Peru, and Honduras in Central and South America. Ethiopia also has some washed coffees, though they often vary in processing details.

By maintaining a high gas pressure throughout the roast, you can ensure a vibrant acidity and a refined, clean cup profile with well-defined flavor notes.


Sensory Score & Experience

Aroma: Orange, Grapefruit, Black currant, Lemongrass, Savory

Palette: Savory, Lemongrass, Herb, Orange, Grapefruit, Juniper berry, Red currant, Pineapple, Sugar syrup, Crispy

  • Fragrance/Aroma: 8.5
  • Flavor: 8.5
  • Aftertaste: 8.5
  • Acidity: 8.5 (Medium)
  • Body: 8.5 (Medium)
  • Uniformity: 8.5
  • Balance: 8.5
  • Clean Cup: 8.75
  • Sweetness: 8.5
  • Overall: 8.5
  • Total Score: 85.25 / 100

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