We have two versions of this coffee; light and dark-roasted. Here is the page for the light-roasted one. For the dark-roasted one, keep reading.
Kenyan coffee has a fresh and lush flavor when light-roasted, but it is also delicious when dark-roasted! Thanks to the green beans' high density and hardness, they do not lose their flavor or juicy acidity when dark-roasted. This rare quality of coffee from Kenya is especially prominent in this batch of Gathaithi AA.
If you've always thought of dark-roasted coffee as bitter, this one may change your mind.
Of course, if you brew it at a high temperature, the bitterness will be quite assertive, so you should lower the temperature of the water to 80–85 °C.
It has a solid bitter impression, cocoa, dark chocolate flavors, and a juicy aftertaste reminiscent of blueberries and cassis. Its taste notes offer a pleasant sweet and sour characteristic wrapped in cocoa that passes through the nose.
We feel that this coffee is best brewed with a flannel filter or other equipment that can extract the oils. Using either of the following will take your coffee brewing to a whole new level.
Kasuya Model Double Stainless Steel Dripper
100% Organic Cotton Original Flannel Filter
• Producer: Gathaithi Growers Association
• Refinery: Gathaithi Factory
• Area: Nyeri, Kenya
• Altitude: 1,720 m
• Varietals: Ruiru 11, SL28, Batian
• Processing: Washed
• Taste Notes: Cacao, dark chocolate, grape, blueberry, cassis, juicy, long aftertaste