I used to think that too but then I had one from a company called Toby's Estate which was really good and then I started experimenting with aging it slightly and I've had some great shots. That is the true beauty of coffee: there is always something different to try...."A Kenya for espresso??? I did not think it could be done, not with those levels of acidity
SL28ave wrote:I remember when Kentaro Maruyama tasted a carefully prepared shot of Kangocho last Summer. He didn't say it was too bright. He said, "It is like a hologram."
The longest-lingering sweetness I remember ever getting out of espresso was from a Kenya.
One very odd characteristic I've come across when working with Kenyan espresso, even when darker roasted, is that there is less crema than other SOs at the same roast level.
Aaron Ultimo wrote:As many of you probably know, Danielle Glasky just won the SERBC with a single origin Thunguri from Nyeri, Kenya. It is reported to be "delicious."
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