We have three new coffees on the shelf this week, and we are honestly quite excited about all of them.
One is a Geisha that we decided to roast for espresso, which is not something you see every day. One comes from a small village in Yirgacheffe with a bit of history behind it. And one is a Kenyan that does things very differently from the Kenyans you probably know.
Let us walk you through them.
Origin: Guatemala Process: Fully Washed Varietal: Geisha Roast: Espresso Tasting Notes: Chocolatey, Oolong, Chrysanthemum
Most Geishas end up as filter coffee. Delicate florals, careful pours, small cups you sip slowly. We understand why. But when we cupped this one, we kept thinking about how it would taste as a shot.
So we roasted it for espresso.
The chocolate shows up first, and it gives the shot some real weight. Then the tea side of the varietal comes through. Oolong, a little chrysanthemum, and a finish that lingers the way a good pot of tea does.
It holds up on its own and it plays nicely with milk. If you drop by, ask us to pull one for you. We would love to hear what you think.
From $24, in 200g, 500g and 1kg.
Origin: Yirgacheffe, Ethiopia Process: Natural Varietal: Heirloom Roast: Filter Tasting Notes: Cranberry, Ripe peach, Earl grey tea
Konga is a small village just south of Yirgacheffe town. The coffee here does not come from one big farm. It comes from nearly two thousand families growing coffee in the gardens around their homes, who bring their cherries to the Amederaro station to be sorted and dried in the sun.
The station is known for being strict. Cherries are hand sorted and floated in water before they ever touch a drying bed, and only the ripest make it through.
In the cup, it tastes like Yirgacheffe at its most generous. Bright cranberry up front, ripe peach through the middle, and a gentle bergamot lift at the end that reminds us of Earl Grey.
We think this one will make a lot of slow mornings better.
$27, in 200g.
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Origin: Kenya Process: Natural Varietal: SL28, SL34, Ruiru 11, Batian Roast: Filter Tasting Notes: Strawberry milkshake, Passionfruit, Pineapple, Merlot
Kenyan coffee is almost always washed. It is how the country built its name, and it is what gives Kenyan coffees that clean, sparkling acidity people fall in love with.
This one is a natural. The cherries were dried whole in the sun, fruit and all, and you can taste every bit of that decision. Strawberry milkshake. Passionfruit and pineapple. And underneath it all, a winey depth that reminded us of merlot.
If washed Kenyans are all you have ever known, this will surprise you. In a good way, we think.
$27, in 200g.
[Shop Kenya Mung'aria →]
Before you go
All three are roasting fresh this week. If you are around Tai Seng, come say hi. We will put the kettle on.
With love, The folks at Prodigal
