The RED POISON roasted by roaster Tomomichi Morifuji was very well received among the "African Cruise Kenya Edition 2", a tasting set by three roasters to commemorate the release of [KKGW] Kenya/Kangocho/Washed, Tomomichi Morifuji was released at the end of last year.
There were many requests to try it again!
Therefore, we will be holding a one-time only roasting event to celebrate the limited quantity of this brand remaining!
This will be the only "Kenya Kangocho x Tomomichi Morifuji " roast event.
This is a rare Kenyan product that is not even available in RED POISON stores.
If you are a fan of Morifuji 's coffee roasted in Kenya, don't miss out!
Kenya, with its striking bright acidity and sweetness
Kenya Kangocho is a bright Kenya with a strong acid structure and a juicy flavor.
It has a plum and orange flavor, a clear aftertaste, and is full of typical acidic characteristics derived from the variety.
Morifuji also gives his stamp of approval, saying that Kenyan food is delicious!
Comment from Morifuji
“Kenya Nyeri Kangocho flavour characteristics are cherry berry floral brown sugar.
It has a gorgeous fruity and sweet taste that will have you drinking your cup in no time!"
It has a gorgeous fruity and sweet taste that will have you drinking your cup in no time!"
Morifuji had the following to say about Kangocho:
Morifuji 's Kenya, which focuses on the sweetness rather than the sourness, is very easy to drink, yet you can still fully experience the individuality of the brand.
How has Morifuji roasted Kenyan coffee?
You can understand this by reading Morifuji 's comment below.
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I often hear people who are used to specialty coffee shy away from Kenyan light roasts, saying that they are a bit...
Kenyan washed beers tend to have a sharp acidity, which is one of their characteristics, but on the other hand, there seems to be a certain number of people who find them difficult to drink.
Kenyan washed beers tend to have a sharp acidity, which is one of their characteristics, but on the other hand, there seems to be a certain number of people who find them difficult to drink.
I would like to try roasting Kenyan light roast coffee, which many people find easy and delicious. What should I do to achieve this?
We fought against Kenya, suffering many setbacks and crying many times.
First, we need to round off the sourness and soften it. Then we need to make it smooth on the palate. Then we need to create a solid foundation of sweetness.
On top of that, how far can we enhance the flavor and express the character's outline, including the after-effect?
These should be controllable to some extent through roasting.
A light roast from Kenya with a moderate roundness and firm sweetness. Please try it.
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Morifuji 's Kenya was born from this pursuit.
Come experience this extremely popular flavor now!
