94.1pt Kenya Nyeri AA Gaturiri

by **rama** on Tue Jul 26, 2011 10:46 pm

If you tend to like big bright Kenya's like I do, this sounds amazing. Get it while you can.

http://www.sweetmarias.com/coffee.afric...turiri2011

by **mborkow** on Thu Jul 28, 2011 8:55 am

Thanks for the heads up!

by **Dieter01** on Fri Jul 29, 2011 2:10 pm

I expect quite a few people here will be ordering this. Would there be an intereset in using this as a trial coffee that we can roast with different profiles and compare? Including graphs, cupping notes and short roasting notes... Then compare, comment and learn.

Interesting or too much information?

by **tekomino** on Sat Jul 30, 2011 10:42 am

Roasted this yesterday to the edge of second crack at 444F. I thought I stalled the roast between first and end of the roast but instead got good 4 and half minute stretch. Tried it today and it is really outstanding. Sweet, sweet with dark fruits and thick body. Great coffee! 16.5g at 199F making about 20g of espresso in 25-27 seconds.

by **Whale** on Sat Jul 30, 2011 3:23 pm

Also ordered that coffee, but it will take more than a week before I get it.

It would be nice indeed if everyone could post experience with it. The fact that the order size is limited to 5 lbs will limit the experimentation that can be done. If I even want to experiment with such an expensive coffee. :mrgreen:

I would submit that a less expensive and extreme coffee could be better as a "yard stick" for community sharing. But I will post my comments.

by **rama** on Sat Aug 06, 2011 11:27 am

I've only roasted this coffee once so far, following a profile that's worked well for me when attempting to roast Kenya's light. It produced an unimpressive cup. Overly bright, a bit tannic, lacking body.

At this light a roast, the coffee did seem to benefit from a couple of days of rest. I'll give it another go this weekend, this time a bit darker.

First crack at 8:00:

by **SL28ave** on Sat Aug 06, 2011 11:47 am

For espresso, Kenyas were arguably the trickiest for me to roast. The only bean that forced me close to second crack. I've heard some people claim Kenyas as the best espresso they've had, so it might be worth it.

by **rama** on Sat Aug 06, 2011 11:54 am

My roasts are all for coffee. This was only taken about 10F past first crack, which would probably make for an undrinkable espresso.

by **Sherman** on Sat Aug 06, 2011 11:55 am

We'll be exploring the Kenya Kirinyaga Kiunyu today at the Get-together. Between another_jim's light and medium roasts, and my light roast, I hope to find some interesting espresso. Jim has been chasing after Caffe Streets' version of sweet and sour, and I've found joy in iced siphon but haven't hit the jackpot for espresso yet.

FWIW, I'm roasting just past City, about 1 minute after 1C ends. The results have put a smile on my face during the muggy Chicago summer.

by **tekomino** on Sat Aug 06, 2011 12:03 pm

Dudes, you've got to let those heaters rip... Seriously!


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