Caffelab KENYA AA

The most used variety for quality Kenyan coffees is Blue Mountain, the hybrid developed in the Jamaican mountains.

Ripe cherries are handpicked with the handpicking method and brought to the processing center "stewed". Here the grains are stripped, washed, and left to dry in the sun on suspended racks. The beans are then taken to the dry processing center to be shelled and classified (based on the sieve and densimetric) and then sent to the commercial warehouses for division into lots and auctions.

For this evaluation, the coffee was extracted into espresso at 93 ° with an extraction of 25 ml in 25 seconds. The degassing of the coffee was 48 hours.

The cream is a nice hazelnut with marked nuances. The aromas are decidedly spicy, with notes of cardamom, nutmeg, and tobacco. The body is light but not inconsistent, it has a decidedly marked acidity, and a light and balanced sweet-bitter ratio.