KENYA DIG IT

KENYA DIG IT

We have a new coffee available from Kenya now via The Secret Stash. 

 

Coffees from Kenya hold a special place in my heart. One of my first perspective changing moments in coffee happened at the 2013 Specialty Coffee Association Expo all thanks to a Kenya. Well, the person pulling the shot might have helped. As the hand reached over holding an already intoxicating fragrant cup of espresso, I immediately recognized the Barista. It was none other then Lem Buttler. If you do not know who he is, please take some time and look him up. He is a long time innovator, ambassador to specialty coffee, and all around badass barista champ rockstar. I smelled deep red fruit in the cup, like someone squishing cherries and plums right in front of me. The cup tasted like a lemon head candy though! Tart, but sweet at the same time with a syrupy heavy mouthfeel. I had never had a coffee this complex and could not grasp my head around all the flavors at the time. The coffee tasted special to me. This coffee from Kenya had left an impact that would follow me to this day.

 

We found a very special coffee from Kenya this year that I believe will make you feel the same way I did in 2013.

Kenya Kirinyaga Baragwi Gachami is sourced from family-owned farms organized around the Gachami Factory (wet mill) located in Kirinyaga County, Kenya. Located in the central part of Kenya on a growing region in the fertile foothills of Mount Kenya. Farmer plots are so small that size is gauged by the number of trees rather than the measurements of the land. Farmers who process their coffee at the Gachami Factory are members of the Baragwi Farming Cooperative Society, which was established in 1953 and currently has 16,892 members. Baragwi supports a women's group called the Mount Kenya Project, which was implemented to improve the quality of life through socio-economic projects aimed at reducing poverty and increasing business knowledge in rural communities.

 

We recomend using a pour over for this coffee, this recipe will be for a Hario V60:

20 grams coffee

310 grams water

Grind will need to be coarser than a normal V60 grind. Think Kalita particle size

- This coffee is categorized AA in size. Meaning it is the largest sized coffees. Because of the large particle size there will be more surface area when ground. This causes a grater range of different particle size throughout the grind. We found that coarsening the grind created a sweeter and cleaner cup.

Remember to pre rinse your filter and zero out that scale.

50 gram bloom

Wait 30 seconds

Pour to 150 grams

wait 30 seconds

Pour to 250 grams

Wait 10 seconds

Pour last 60 grams water around edges to saturate any dry grounds. End at 310 grams

 

WHAT DO WE TASTE?

 

A delicate cup, providing intense florals, clarity, and complexity.

Flavor notes included:

Grapefruit brulee

Candy orange slices

Apricot

Necterine

Caramel Apple

Lemon

and my personal favorite: Arnold Palmer

 

BUY A BAG HERE: http://www.goshencoffee.com/productlisting/kenya-baragwi-gachami-aa
 

More coffee info:

Grower: 1,200 Smallholder farmers organized around the Gachami Factory
Region: Kirinyaga County, Kenya
Altitude: 1,700- 1,800 meters
Process: Fully washed and dried in raised beds
Variety: SL28, SL34, and Ruiru 11
Soil: Volcanic loam
Certification: Conventional

 

Happy drinking,

 

 

Fruit forward Sumatra? Yeah right.

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Fruit forward Sumatra? Yeah right.

A couple months ago we found ourselves in need of some new coffees for our Secret Stash line. That being said, I would like to tell you what our purpose is with this line. The coffees we select for our Secret Stash are the coffees that are so good you would stash away for a special occasion, or selfishly enjoy by yourself. The coffees you brag to your friends about or bring into a coffee shop for the home town hero barista to try. Coffees not just focused on terrior, varietal, and processing, but something more; Strangeness. We want the coffee to be unique, weird, oddly likable, just like our personalities. I want coffees so unique you question if it is actually coffee you're drinking. If these goals are met what I can hope for is a cup of coffee so good it makes a memory.  I want to give you a memorable cup of coffee and our Secret Stash coffees are my way of doing so.

Back to the search for a new coffee. When we need a new coffee a will contact multiple importers and basically ask them to wow us with their best coffees. This is by far my favorite part of my job. We ended up getting 8 or 9 green samples. We looked over them all. My eyes darted to a bag labeled Sumatra. Maybe a mistake? I think this because any Sumatra coffee I have had has been. . . how can I put this nicely. . . in my opinion they have tasted rough and heavy. Sumatran coffees have been traditionally processed in an old style called wet-hulled started in Indonesia.

Lets learn about the wet-hulled process. The coffee cherries are hand picked and put through a depulper. The disregarded fruit will fall to one side and the seeds, or coffee, will fall into a fermentation tank, or what I call the big tile bathtub of my dreams. The coffee will soak for 24 hours. This removes the mucilage still attached to the coffee. Coffee will then be transported to a large stone patio to dry to until the coffee reaches a 25%-40% moisture content. The beans are then put through a machine that removes the parchment, a process called hulling. Coffee is then transported back to the stone patio to dry for 5 days. Coffee will be ready for export at a 12%-13% moisture content. Drying the coffee without parchment is what gives traditional Sumatran coffees their distinct flavors characteristics like earthy, herbaceous, woody flavors with a heavy body and lingering bitterness. Hugely popular, think Starbucks Sumatra, but I prefer a lighter bodied coffee with florals and fruit notes these days. That is until I tasted a honey processed coffee from Sumatra.

Introduction. Sumatra Lake Toba Samosir honey processed. I know long name right? Let's call this coffee Toba. Sumatra has terrain unlike any place on earth, dipping below sea level in some parts to skyrocketing into the sky in others. To the northern part of Sumatra is a lake named Lake Toba holding the record for being the worlds largest volcanic lake. A caldera formed over 75,000 years ago from a super volcano eruption. Making some of the most ideal soil for coffee growing conditions in the world. Toba is from 3 estates and was processed at a family owned mill called CV. Yudi Putra at 1350 meters above sea level. These farmers took a chance and processed the coffee in a honey style, extremely rare for Sumatra. The coffee is dupulped and falls into the big tile bathtub of my dreams, but with no water. The sticky sugary mucilage covered coffee is then transported to dry, allowing the sugars to ferment into the coffee. It is then hulled still damp and returned to dry, just like traditional Sumatran coffees. So we have a new process method infused with old ways in a totally unique terrior. Sounds interesting, but I just want to know if it tastes good. Ok.  

Real life actual flavor notes:

Strawberry jam

vanilla ice cream

banana

potpourri

chocolate

pineapple

mango

lemonade

basil

raspberry

pine needles

lime

plum

apricot

cranberry

grape

fig preserves

clementine

cantaloupe

So yeah, Toba is memorable. Grab a bag and lets make a memory.

 

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