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I got some spice, kind of peppery maybe or cardamom. The website tastes notes say tangerine but I would go for mandarin oranges or clementines. I love prunes and snack on them a lot – I guess that taste would be dried plums, but the drying concentrates the tastes and sugars. There was a heavy sweetness to it with some dried fruits, like raisins and darker fruits like red plums or maybe even prunes. The taste was bright and vibrant and very complex. I found myself wishing they would make this coffee’s scent as an air freshener instead of the boring apple pie fall scents they come out with every year. Fall is in the air and the heavy, dark fruitiness of the Kenyans this year just fits. Maybe that’s why I like the Kenyans so much right now. A hint of spice, some sweetness like soaked raisins. With all 3 the aroma was heavy and sweet. So far this has been my favorite of the cups. Or maybe my perfect strength is not the right one for you.Ĭup #3 was brewed in my Kalita Wave. I can give you ratios, but if your coffee is older or the house more humid than mine – it’s going to taste different. That’s why I say coffee is as much an art as a science. As I said before, things can be subtle and of course they can vary from day to day. I used 17gr of beans & 220 gr water for my Aeropress and 30gr/coffee 450gr water for my V60. I’m going to have to play with the recipe a little to see if I can get it just right. Another coffee person may have a totally opposite opinion.Įnjoyed the coffee more with the V60 than the Aeropress. I might like method A but for whatever reason method B is just better – even if it doesn’t seem like it should be. Sometimes things with coffee can be very subtle. Make a hole in the grounds and start your pour there. I didn’t see a lot of information on it online, but it seemed pretty straight forward. One of my Instagram friends has been doing something called the Pool Pour in his V60. This cup was actually my second cup – made with a V60. No pictures of that – but photos of an AeroPress in action are not hard to come by. Actually now it’s been several very tasty cups of coffee. Kept my fingers crossed that the smell would lead into a cup that was equally wonderful. Everyone agreed that it smelled heavenly. I went around the aerial studio making everyone smell it. I’m that person who gets excited and tries to drag you into it. When I squeezed the bag the air that escaped the valve smelled AMAZING!. The Madcap Coffee website has a lot of interesting information about the region and the farms where the beans are grown. I’m really loving Kenyan coffees right now and I already liked Macap – so it was a no brainer. I saw the bag of Kenyan from Madcap and went for that. I had wandered into Second Best to see if they had any of their El Salvador beans on the shelf. My second coffee from Madcap Coffee Company. There’s a lot of additional information about the coffee on Madcap’s website, so check it out and here’s Stacey’s review! These coffee grow around 1650masl and it was harvested between December and January. You can buy this coffee directly from Madcap for $21/bag, too! The website has all the stats, but just in case the link disappears, this is a coffee consisting of SL-28, SL-34 and Ruiru 11 varietals from the Kathakwa Factory in Embu. Stacey recently found Madcap Coffee Company’s Kathakwa (Kenya) at Second Best Coffee in Kansas City. You can find her at her blog, Stacey’s Coffee, on Instagram and Twitter!) (This is a guest post by Stacey Lynn, another Kansas City-based coffee enthusiast.