Subscribed unsubscribe Subscribe Subscribe

Hole In The Wall

カリフォルニア州サンノゼ在のソフトウェアエンジニア。

Congo Kawa Kabuya Cooperative

今日からコンゴの豆。コンゴの豆とか聞いたことないな。

Tasting Notes:
A very cool unique cup of coffee - a little fuller bodied and very smooth. A little brightness to it but nothing like its more acidic African counsins - the cup puts forth a real nice caramel, smokey sweet tone with maybe just a little hint of light fruit in the acidity. Very clean cup even at the light roast points - we have never actually seen a Congo coffee this clean before - seems the Congo is finally turning its coffee into a premium offering.

Roasting Notes:
This cup is very well balanced and is wonderful at most roasts.  We recommend roasting from a Medium to Dark Roast.  The bean is denser so allow for longer roasting times. 

 Burman Coffeeの解説。密度が高いらしいので長めにローストしろ、とのこと。

Congo Kawa Kabuya Cooperative

 なので低温で長めにフルシティまで。

Congo Kawa Kabuya Cooperative

 この前以来、日本のロースターの4-6 methodで淹れてるけれど、かなりスッキリした味。上にもあるけれど、他の代表的アフリカの豆、エチオピアのイルガチェフェみたいに酸味が強くなく飲みやすい。

Apple Beehive

 午後のコーヒータイムに合わせたのが、奥が焼いた"Apple Beehive"。例の"Tartine All Day"本から。グラニースミスの皮むき&スライスだけお手伝い。