New to the forum and to roasting at home. Hav done a lot of reading about home roasting and finally got me a poppery 2. Roasted my first batch of Kenya Nyeri Kagumo in AB. Looks to be roasted to a city + to full city. I was impatient and tried it about an hour after roasting. Kind of bland. Just ...
... while the Harasi is a solid City+, only 20*F above when first crack began. My greens order includes the following: Tanzania 1lb PNG Baroida 2lb Kenya Gaturiri 2lb Sumatran Batak Peaberry 1lb Kenya Gatomboya 1lb I went with a few different coffees to really sample some new things with a couple ...
... them less dense, at least none I can remember reading. They are high altitude beans. What you must watch for (especially since you are coming from Kenya) is bean color lagging roast level. They look less roasted than they are, as SM repeatedly cautions. My history of purchases from the island shows ...
... the popper in front of it a little bit. I got past seven minutes on the Brazil, and I stopped two and a half minutes past first crack roll on the Kenya and put Full Citys on both, which is what I wanted. I thought the drop in bean load was the secret at first but guess what I noticed while roasting: ...
... I tend to roast until I can no longer detect any audible cracks in an attempt to fully develop flavor. Yesterday, a friend of mine shared some Kenya Nyeri Gaturiri that he roasted. The color was city, maybe even a little lighter. The aromas and flavors were very nice and up front. I asked him ...
One of SMs currently available Kenyans, Gotomboya, is, I assume, a bean to celebrate the competitive efforts of a particular local (Kenyan) athlete. But why are we never offered anything from the supporters of Tomboys B, C, and D?
... the drying phase so right from the start I've been pausing/stalling twice in the first three minutes with all three coffees I received first--a Kenya, Ethiopia, and even the low-grown Brazil. Even though I don't often nail a roast, and I drank one this morning that I know was underdeveloped, ...
Central American coffees are my favorite but I've had some excellent coffees from Kenya also. Last year one of my favorites was the Kenya Nyeri Tegu AB. Both the Kenyans that you mentioned sound promising. I'll probably order some.
Tucker, thanks for that recommendation. I'll grab 10# of that one now. Maybe I'll try 5# each of Kenya Nyeri AA Gatomboya & Kenya Nyeri Kagumo-ini AB both of which have 90+ cupping scores and impressive writeups.
I've been in the Central American "box" for quite a long time now.
... perhaps not as nuanced but I would have no trouble drinking this on a daily basis. I'm planning a melange blend with an Ethiopian and a Kenyan. This is electrifyingly fun and gratifying.
