Interesting fact: Do you know what’s the main difference between specialty coffee and the mainstream coffee? They both have a date on the packaging, but the mainstream coffee has a “Best before” date, while specialty coffee has a “Roast date” instead. Also with specialty coffee you know exactly where your beans come from, as well as the variety and the processing of the beans.
When I received my last order of specialty coffees, I had this feeling that I would have something in the box, that I didn’t add to my shopping cart. And guess what, there was this COE winner coffee from Brazil. It’s only 40 grams, but after all it’s a gift, right?
I was really happy, because that was one of the coffees that I really liked when I tasted it the first time. And that was before I bought my grinder. Now I have the chance to try it even with a better taste - freshly ground.
You didn’t forget, that the beans have to be sprayed with a bit of water, do you? The beans of this coffee are from the Yellow Bourbon variety, and it is really a very differently looking coffee. The typical coffee cherries become red when ripen, while these are bright yellow.
Source: https://commons.m.wikimedia.org/wiki/Coffea_arabica
The processing is Pulped Natural which defines its expressive fruitful character. The aromas that you can most probably find in this coffee are similar to peaches, strawberries, red grapes and black cherries. They are all thanks to the fermentation with the coffee cherries which is a part of the natural processing.
This time I grind for a filter! Lately, my wife prefers espresso coffee to filter one. And my mornings tend to start with a flavorful shot, but this morning I decided to go for a tasty V60. After in the filter, don’t forget to make the little hole in the center before pouring the first water, for the blooming phase.
It’s really interesting that the freshly roasted coffee has still a substantial carbon dioxide content, and the foam that forms on the top of the coffee has a more rough texture. This coffee was roasted exactly 10 days ago which is really short time. There is some unwritten rule, that for brewing espresso the coffee us to be at least 1 week old in terms of roasting. For the time, a great part of the CO2 has escaped the beans and the shots come better.
This V60 was brewed in 3 minutes which is a bit longer than my desired brewing time, but still within the norm for a filter coffee. Of course my coffee pot is still a regular kitchen jar, because haven’t yet bought a new coffee pot. If you happen to visit me for my birthday next year, you know what to bring me as a present. Or if Mr. Jordan Dabov reads that, please send me a new V60 pot as a gift for my purchase next month! 😁
Now it’s time to enjoy the heavenly Brazilian coffee while the kids are playing around. There’s not a lot of time when they play together and alone, without seeking our attention.
Now, for the other topic - the Kenyan box and blind tasting. There is a great chance that I somehow swapped the #1 and #2 coffee samples when I did the first Kenyan post.
I found the first one to be more acidic and a green apple like while the second one more complex, balanced and fruitful.
When I tasted them lately it was the complete opposite and the Dabov’s description about these coffee’s flavors was the following:
#1 - Kenya Kamoini - complex flavor that,with its delicate notes reminds strawberries, blackberries and raspberries, wrapped in
milk chocolate.
#2 - Kenya Gatugi - the perfect combination of green apple,white grapes and toffee sugar.
Well, I guess that I really swapped the first two samples. 😁
It turns out that these five Kenyan coffees are available only in this set box. The only one that is sold out of the box is the first coffee - the Kenya Kamoini and of course I ordered it with my last purchase. That’s one more reason to be happy that I bought the box of 5 mysterious Kenyan coffees. They are over now, but hopefully I will have the chance to buy them again soon, if they are sold separately, out of the Kenyan box.
That’s for now. Wish you a happy weekend and see you next week!
