With exploring cafés and trying so many coffees everywhere, sometimes it’s just nice to stay at home. Brew some coffee, sit back and relax. This doesn’t happen often, but when it does it feels wonderful. But I don’t buy many bags of coffee, because I just don’t finish the bag and that’s a pity. But when I do buy a bag I’d like to test the beans and write a review for you all.
Location: Giathugu, Murkurwe-Ini Division, Nyeri, Central-Province
Altitude: 2000 masl
Variety: SL28, SL34
Notes: Plum, raisin & cocao nibs
Roaster: Normo, Antwerp
Bought at: Yirga, Breda
Less is more! This totally works for the packaging of Normo. A simple black bag with a white label that carries all the information you need. A yellow design on the left side of the label and that’s it. I like the bag. I would definitely store the bag in a place you could see it, to show it off. The bag is closed with a zip lock to keep your coffee fresh. And of course there is a ventil to let the gasses out and not let any air from outside in.
The beans are roasted pretty light and very homogeneous. I didn’t notice any under- or overdeveloped beans, nor quakers (unripened beans which will be lighter than the rest of the beans, they make your coffee taste dry with cereal notes). The smell is amazing when opening the bag. I think I would definitely recognize it’s a Kenyan coffee if I would smell this coffee blind. Typical fruity Kenyan smell like black currant and blackberries. Although the notes on the bag say; plum, raisin & cocoa nibs. But that’s for the tasting.The variety of the beans is SL 28 and SL 34, which is pretty common for specialty coffee from Kenyan. This variety is created by human hands, by Scott Laboratories. So you can relate where the letters SL are coming from. The name; Mutitu AA, can be explained as Mutitu the factory and you can refer AA to the bean sizes. There are different ways in specialty coffee to explain the sizes and quality of the beans. It depends on the country. In Kenya it works like AA, AB and C, where AA has the largest size.
This coffee was roasted on 3 July 2018. I’ve bought this bag on the 13th and I’ve been trying this coffee for one week several times. I’ve noticed that this coffee was getting better and better by time. The coffee was actually on it’s best after a week. The flavors and acidity were more notable and brighter. To prepare this probably juicy Kenyan coffee I’ve used my Aeropress. I’ve been using my regular recipe.The recipe
17 gram of ground coffee
250 gram of water
Water temperature 90 degrees
2 Aeropress paper filters
1) Blooming: starting with pouring 100 gram of water. Stir slowly and wait till for 30 seconds.
2) Pour the rest of the 150 grams of water and close the Aeropress.
3) Wait until 2 minutes, then press in 30 seconds so the total brewing time is 2.5 minutes.
This coffee came out extremely fruity and sweet. Fruity flavors like black currant and sweet like raisins. And more or less after a week the coffee got more acidity. Don’t know if it had to do with the beans or I changed my recipe a bit, but I really enjoyed this coffee. The bag is almost empty and I’m pretty sad about this. But looking forward to try something new!