Josh’s notes:
Smells like a bloody red orange on bag open, like Kenyas that I used to consume way, way back in the day. These are also big boi beans, roasted beautifully even! On grind, the scent of deep red/purple black currant rises into the air, along with the skin of a purple rambutan. On wet, the black currant strengthens along with the rambutan. In the cup, the blood orange dominates with it’s signature acidity, but quickly gives way to the flesh of rambutan. It is perhaps the clearest rambutan I’ve tasted in coffee to date. This is also a very clean, tea-like kenyan coffee, that presents similar to a dark orange oolong tea. Really begins to shine as the brew cools off, offering greater flavor separation for your mind to more easily parse out. Would go great over ice!
Please note, the roaster strongly recommends allowing this coffee to rest for additional time. We were able to pull these notes on coffee rested only 2 weeks, but we also feel additional resting (30ish extra days at room temperature) will take these beans to even greater heights. They just have that quality.
Apollon’s Gold’s notes:
“The Embu Terroir: Power and Intensity
While we proudly source exceptional Kenyan coffees every year, this marks our second acquisition from the esteemed Kianyangi washing station since 2018. If the renowned Nyeri region is defined by its sparkling brightness, the Embu terroir is celebrated for its sheer power. This lot perfectly captures that signature Embu profile: an immense depth of flavor and a remarkably intense, concentrated acidity that is perfectly anchored by a profound sweetness. Combined with an incredibly succulent juiciness and a rich, velvety body, this high-altitude lot is a masterclass in balance. It is, without question, the finest Kenyan coffee we have had the privilege to showcase since 2017.
Heritage Meets Innovation
Bridging the gap between tradition and modern specialty expectations, this cup beautifully evokes the celebrated "golden era" of Kenyan coffee. It delivers the classic, vibrant notes of sweet orange and blackcurrant that originally put Kenya on the specialty map, while unexpectedly surprising the palate with a modern, tropical rambutan finish highly reminiscent of a fine natural process.”
Roast:
Roasted light-medium and spectacularly by our friends at Apollon’s Gold in Tokyo, Japan, rested for 14 days, then vacuum packed and frozen. I recommend letting this coffee rest an additional 30(ish) days at room temperature after you receive it.
Josh’s notes:
Smells like a bloody red orange on bag open, like Kenyas that I used to consume way, way back in the day. These are also big boi beans, roasted beautifully even! On grind, the scent of deep red/purple black currant rises into the air, along with the skin of a purple rambutan. On wet, the black currant strengthens along with the rambutan. In the cup, the blood orange dominates with it’s signature acidity, but quickly gives way to the flesh of rambutan. It is perhaps the clearest rambutan I’ve tasted in coffee to date. This is also a very clean, tea-like kenyan coffee, that presents similar to a dark orange oolong tea. Really begins to shine as the brew cools off, offering greater flavor separation for your mind to more easily parse out. Would go great over ice!
Please note, the roaster strongly recommends allowing this coffee to rest for additional time. We were able to pull these notes on coffee rested only 2 weeks, but we also feel additional resting (30ish extra days at room temperature) will take these beans to even greater heights. They just have that quality.
Apollon’s Gold’s notes:
“The Embu Terroir: Power and Intensity
While we proudly source exceptional Kenyan coffees every year, this marks our second acquisition from the esteemed Kianyangi washing station since 2018. If the renowned Nyeri region is defined by its sparkling brightness, the Embu terroir is celebrated for its sheer power. This lot perfectly captures that signature Embu profile: an immense depth of flavor and a remarkably intense, concentrated acidity that is perfectly anchored by a profound sweetness. Combined with an incredibly succulent juiciness and a rich, velvety body, this high-altitude lot is a masterclass in balance. It is, without question, the finest Kenyan coffee we have had the privilege to showcase since 2017.
Heritage Meets Innovation
Bridging the gap between tradition and modern specialty expectations, this cup beautifully evokes the celebrated "golden era" of Kenyan coffee. It delivers the classic, vibrant notes of sweet orange and blackcurrant that originally put Kenya on the specialty map, while unexpectedly surprising the palate with a modern, tropical rambutan finish highly reminiscent of a fine natural process.”
Roast:
Roasted light-medium and spectacularly by our friends at Apollon’s Gold in Tokyo, Japan, rested for 14 days, then vacuum packed and frozen. I recommend letting this coffee rest an additional 30(ish) days at room temperature after you receive it.
