A review project by "Takeru", a user who has been using CROWD ROASTER since its launch and who has been working in the coffee industry for a long time.
This time, we will be reviewing "[ SL28 ] Kenya Kiamabara Coffee Factory Washed" roasted by mamepolepole Yoshiyuki Nakamura and RED POISON COFFEE ROASTERS Tomomichi Morifuji !
This time, we will be reviewing "[ SL28 ] Kenya Kiamabara Coffee Factory Washed" roasted by mamepolepole Yoshiyuki Nakamura and RED POISON COFFEE ROASTERS Tomomichi Morifuji !
Compare Kenyan washed drinks
Hello everyone.
I'm Takeru, a CROWD ROASTER user.
This time, we tasted and compared the coffee made by two roasters, ``[ SL28 ] Kenya Kiamabara Coffee Factory Washed.''
Trial green beans of this [ SL28 ] were distributed at the CROWD ROASTER booth at last year's specialty coffee festival "SCAJ 2022", so many of you may have tried it.
I also tried this brand for the first time there.
To be honest, I didn't have high expectations for this brand until I tried it.
However, when I tried drinking it, I found that it not only had a wild and characteristic taste typical of Kenya, but also had a delicate and complex flavor, so it was interesting to see the difference in finishing method depending on the roaster. I liked this brand so much that I asked four or five roasters to roast it for me.
``Kiamabara Coffee Factory'' in the name of this brand refers to the ``selection factory'' (refinery) where the seeds are removed from the fruit state of ``coffee cherries'' and dried to become ``green beans''. That's the name.
An agricultural cooperative called Mgaga Agricultural Cooperative operates this sorting facility, and it seems that small-scale farmers in the neighborhood bring cherries grown near their homes there for production and processing.
By the way, in Japan, the process of turning coffee cherries into green beans is called the ``selecting method,'' or the ``refining method,'' ``production treatment,'' ``process,'' etc.
I think it's easy to imagine the production process, but the words "selected" and "refined" are not very familiar words outside of coffee.
When we look up the meaning,
Selection: Selecting the best from among many. Erinuki.
Refining: Creating something pure by removing adulterants.
*From “Digital Daijisen”
It says.
Recently, due to the trend of anaerobic fermentation, many people may have the impression that this process "creates the flavor of coffee", and of course that is correct, but there is more to it than that, and it is important to make coffee beans properly. It is also an important process of ``selecting''.
Breaking down the wash process that is also carried out in this [ SL28 ],
1. First, harvest the fruits (depending on the grade, only fully ripe fruits are hand-picked)
2. Visually sort the harvested fruit (depending on the farm and grade)
3. Float in water to determine ripeness (those with high ripeness and heavy specific gravity will sink, and those that are light will float)
Four. The process of removing cherry pulp called pulping
Five. In order to remove the mucilaginous substance surrounding the seeds, they are soaked in water and decomposed by microorganisms (or the seeds can be removed by mechanically rubbing them together).
6. Wash parchment coffee (seeds covered in husks) thoroughly with water.
7. Drying in a dryer or in the sun
8. A process called curing, in which green beans are stored and allowed to rest in an environment with constant temperature and humidity for about two months.
9. Threshing the shell called parchment around the seeds
Ten. Sorting by screen size (bean size)
11. Density (specific gravity) sorting
12. Sorting by machine
13. (Depending on the grade purchased) Manual sorting
It goes through several steps as mentioned above.
As you can see, "sorting" is done in about half of the process.
Although most attention is focused on the process up to drying, the latter half of the process, which focuses on sorting, is also referred to as ``selection'' or ``refining,'' so I think the meaning of the word ``selecting the best'' comes to mind.
Going back to the topic, in Kenya, we sometimes use a slightly different process in between compared to the normal wash process mentioned above.
That's a method called "soaking."
The process is to soak the mucilage in water to decompose it in step 5 above, and then soak it again in clean water overnight.
It is believed that this process produces the beautiful acidity typical of Kenya and leads to a clean cup.
Now, this is a long introduction, but first let's take a look at each aspect.
I'm Takeru, a CROWD ROASTER user.
This time, we tasted and compared the coffee made by two roasters, ``[ SL28 ] Kenya Kiamabara Coffee Factory Washed.''
Trial green beans of this [ SL28 ] were distributed at the CROWD ROASTER booth at last year's specialty coffee festival "SCAJ 2022", so many of you may have tried it.
I also tried this brand for the first time there.
To be honest, I didn't have high expectations for this brand until I tried it.
However, when I tried drinking it, I found that it not only had a wild and characteristic taste typical of Kenya, but also had a delicate and complex flavor, so it was interesting to see the difference in finishing method depending on the roaster. I liked this brand so much that I asked four or five roasters to roast it for me.
``Kiamabara Coffee Factory'' in the name of this brand refers to the ``selection factory'' (refinery) where the seeds are removed from the fruit state of ``coffee cherries'' and dried to become ``green beans''. That's the name.
An agricultural cooperative called Mgaga Agricultural Cooperative operates this sorting facility, and it seems that small-scale farmers in the neighborhood bring cherries grown near their homes there for production and processing.
By the way, in Japan, the process of turning coffee cherries into green beans is called the ``selecting method,'' or the ``refining method,'' ``production treatment,'' ``process,'' etc.
I think it's easy to imagine the production process, but the words "selected" and "refined" are not very familiar words outside of coffee.
When we look up the meaning,
Selection: Selecting the best from among many. Erinuki.
Refining: Creating something pure by removing adulterants.
*From “Digital Daijisen”
It says.
Recently, due to the trend of anaerobic fermentation, many people may have the impression that this process "creates the flavor of coffee", and of course that is correct, but there is more to it than that, and it is important to make coffee beans properly. It is also an important process of ``selecting''.
Breaking down the wash process that is also carried out in this [ SL28 ],
1. First, harvest the fruits (depending on the grade, only fully ripe fruits are hand-picked)
2. Visually sort the harvested fruit (depending on the farm and grade)
3. Float in water to determine ripeness (those with high ripeness and heavy specific gravity will sink, and those that are light will float)
Four. The process of removing cherry pulp called pulping
Five. In order to remove the mucilaginous substance surrounding the seeds, they are soaked in water and decomposed by microorganisms (or the seeds can be removed by mechanically rubbing them together).
6. Wash parchment coffee (seeds covered in husks) thoroughly with water.
7. Drying in a dryer or in the sun
8. A process called curing, in which green beans are stored and allowed to rest in an environment with constant temperature and humidity for about two months.
9. Threshing the shell called parchment around the seeds
Ten. Sorting by screen size (bean size)
11. Density (specific gravity) sorting
12. Sorting by machine
13. (Depending on the grade purchased) Manual sorting
It goes through several steps as mentioned above.
As you can see, "sorting" is done in about half of the process.
Although most attention is focused on the process up to drying, the latter half of the process, which focuses on sorting, is also referred to as ``selection'' or ``refining,'' so I think the meaning of the word ``selecting the best'' comes to mind.
Going back to the topic, in Kenya, we sometimes use a slightly different process in between compared to the normal wash process mentioned above.
That's a method called "soaking."
The process is to soak the mucilage in water to decompose it in step 5 above, and then soak it again in clean water overnight.
It is believed that this process produces the beautiful acidity typical of Kenya and leads to a clean cup.
Now, this is a long introduction, but first let's take a look at each aspect.
Roasting by mamepolepole Yoshiyuki Nakamura (left), Roasting by RED POISON COFFEE ROASTERS Tomomichi Morifuji (right)
" mamepolepole Yoshiyuki Nakamura " on the left roasts "medium roast".
"RED POISON COFFEE ROASERS Tomomichi Morifuji " on the right roasts "cinnamon roast".
It's hard to see in the Shin , but you can see that the beans roasted by mamepolepole Nakamura are a little more swollen, and you can also see a little bit of oil floating on top.
You can clearly feel the difference in the aroma when you open the bag, so I would like to try it right away.
" mamepolepole Yoshiyuki Nakamura " on the left roasts "medium roast".
"RED POISON COFFEE ROASERS Tomomichi Morifuji " on the right roasts "cinnamon roast".
It's hard to see in the Shin , but you can see that the beans roasted by mamepolepole Nakamura are a little more swollen, and you can also see a little bit of oil floating on top.
You can clearly feel the difference in the aroma when you open the bag, so I would like to try it right away.
roasted mamepolepole Yoshiyuki Nakamura
First of all, I would like to try [ SL28 ] roasted by mamepolepole Yoshiyuki Nakamura .
Although it will be the same every time, I would like to use the Mellita dripper with paper drip to extract 140ml of coffee for 14g of coarsely ground coffee beans.
Although it will be the same every time, I would like to use the Mellita dripper with paper drip to extract 140ml of coffee for 14g of coarsely ground coffee beans.
This is a useful brewing method because it allows you to extract a good balance of all roasted beans to a certain extent.
This time, I will use Kalita's Wave pot to pour it into a slightly thicker pot.
For tasting, use a cup with a slightly thicker mouth so that you can easily feel the round texture.
I'll take it then.
A refreshing green scent reminiscent of green tea and an acidity reminiscent of citrus fruits like lime.
Still, the overall tone is gentle, and it feels well-balanced with aromas like cacao and roasted almonds.
When roasted lightly, many Kenyan beans tend to have Shin and assertive sourness, and I think that sourness is something that people either love or hate.
However, this medium roast [ SL28 ] roasted by Mr. Nakamura has a mild tone that is more likely to be imagined when you think of coffee, rather than a bright tone with a lively acidity, and a moderate amount of freshness and flavor. It has a very pleasant sour taste that makes you feel the spread of.
However, the bitterness is not too sharp, and it is soft and has a pleasant bitterness that stimulates the inside of your mouth.
As it cooled down, the impression of cacao remained the same, but the impression changed to something more like herbs such as thyme than green tea, and a bit like cassis.
Even after it cooled down, the sourness didn't get stronger, and it was easy to drink from beginning to end, and it was a very delicious coffee with a characteristic Kenyan aroma and taste.
I'll take it then.
A refreshing green scent reminiscent of green tea and an acidity reminiscent of citrus fruits like lime.
Still, the overall tone is gentle, and it feels well-balanced with aromas like cacao and roasted almonds.
When roasted lightly, many Kenyan beans tend to have Shin and assertive sourness, and I think that sourness is something that people either love or hate.
However, this medium roast [ SL28 ] roasted by Mr. Nakamura has a mild tone that is more likely to be imagined when you think of coffee, rather than a bright tone with a lively acidity, and a moderate amount of freshness and flavor. It has a very pleasant sour taste that makes you feel the spread of.
However, the bitterness is not too sharp, and it is soft and has a pleasant bitterness that stimulates the inside of your mouth.
As it cooled down, the impression of cacao remained the same, but the impression changed to something more like herbs such as thyme than green tea, and a bit like cassis.
Even after it cooled down, the sourness didn't get stronger, and it was easy to drink from beginning to end, and it was a very delicious coffee with a characteristic Kenyan aroma and taste.
RED POISON COFFEE ROASTERS Roasting by Tomomichi Morifuji
Next, I would like to try [ SL28 ] roasted by RED POISON COFFEE ROASTERS Tomomichi Morifuji .
The extraction method is the same.
The tasting method is served in a wine glass.
The extraction method is the same.
The tasting method is served in a wine glass.
A delicate and gentle attack with a juicy acidity like a bright blood orange.
Gradually, you can feel the impression of cassis and the sweetness of candy.
The aftertaste is very sweet.
It really has a sweet aftertaste, like after eating starch syrup.
Yet it doesn't leave too much residue like real candy.
The aftertaste of sweetness gradually fades away, leaving only a refreshing and pleasant feeling.
As mentioned above, you can feel the impression of fruits such as orange and cassis very clearly, but instead of the sharp sourness that is often avoided, it has a rounded tip and a thick, juicy sourness. .
Gradually, you can feel the impression of cassis and the sweetness of candy.
The aftertaste is very sweet.
It really has a sweet aftertaste, like after eating starch syrup.
Yet it doesn't leave too much residue like real candy.
The aftertaste of sweetness gradually fades away, leaving only a refreshing and pleasant feeling.
As mentioned above, you can feel the impression of fruits such as orange and cassis very clearly, but instead of the sharp sourness that is often avoided, it has a rounded tip and a thick, juicy sourness. .
Perhaps it is the sourness of this texture that makes it easier to salivate, leading to a refreshing aftertaste.
When you put it in your mouth, it tastes like fresh fruit, but the aftertaste is very interesting, like after eating fruit candy.
As it cooled, it started to take on a slightly apricot-like appearance.
The impression of sweetness remains the same.
It looks like orange candy has been changed to apricot candy.
The sweet impression of [ SL28 ] roasted by Morifuji is different from the sweetness that can be felt from coffee beans that are roasted a little deeper, and I think that the sweetness comes from the roasting level that is not very deep.
Some people might imagine that "sweet coffee" = "deeply roasted coffee with a rich, thick texture," but the sweetness of light to medium roasts is also very pleasant, and it is a personal favorite. I really love it.
If you've never felt the sweetness of lightly roasted coffee, you should give this coffee a try.
It was a delicate yet bright, fruity, and very sweet coffee.
After finishing the drinking comparison
This time, we received SL28 coffee with different degrees of roasting made by two roasters.
The roasted beans are all different in terms of roasting method, roasting environment, degree of roasting, roasting date, etc., except for the green beans that are the raw materials, but both have a common impression of citrus fruits and cassis. Ta.
Also, this is probably due to the way they are finished, but both coffees do not have a sharp and assertive sourness that is often avoided, but instead have a pleasant sourness that brings the coffee together as an accent. So, I was able to enjoy it consistently from when it was hot to when it was cold.
The roasted beans are all different in terms of roasting method, roasting environment, degree of roasting, roasting date, etc., except for the green beans that are the raw materials, but both have a common impression of citrus fruits and cassis. Ta.
Also, this is probably due to the way they are finished, but both coffees do not have a sharp and assertive sourness that is often avoided, but instead have a pleasant sourness that brings the coffee together as an accent. So, I was able to enjoy it consistently from when it was hot to when it was cold.
The roasting date and extraction date (the date I wrote the article review) of this coffee bean are as follows.
● Roasting by mamepolepole Nakamura Roasting date: 2023/04/01 Extracting date: 2023/05/13 Aging: 42 days● RED POISON COFFEE ROASTERS Roasting by Morifuji Roasting date: 2023/04/29 Extracting date: 2023/ 05/28 Aging: 29 days
Both were left in the cellar used for coffee for about a month.
Please use this as a reference only, as the best timing will vary depending on personal preferences, the storage environment of the coffee beans, extraction method, etc.
Also, although this review does not guarantee that you will definitely enjoy the taste described above, I hope it will be of some help to you in your coffee life.
Coffee beans have the potential to create a variety of flavors depending on the timing and method of extraction, so be sure to try finding your favorite flavor.
That's all for today.
I hope you have good coffee in your coffee life.
● Roasting by mamepolepole Nakamura Roasting date: 2023/04/01 Extracting date: 2023/05/13 Aging: 42 days● RED POISON COFFEE ROASTERS Roasting by Morifuji Roasting date: 2023/04/29 Extracting date: 2023/ 05/28 Aging: 29 days
Both were left in the cellar used for coffee for about a month.
Please use this as a reference only, as the best timing will vary depending on personal preferences, the storage environment of the coffee beans, extraction method, etc.
Also, although this review does not guarantee that you will definitely enjoy the taste described above, I hope it will be of some help to you in your coffee life.
Coffee beans have the potential to create a variety of flavors depending on the timing and method of extraction, so be sure to try finding your favorite flavor.
That's all for today.
I hope you have good coffee in your coffee life.
2023.5.28
Takeru
Takeru
