KaffeBox September 18 Box – Vertical Coffee Roasters – Kambiri AA Kenya

Part 2 for KaffeBox September 18 Box, in this post I’ll only write about the Colombian coffee Argote from the coffee roastery Vertical Coffee Roasters. In Friday’s post, you’ve been able to read about the coffee and also what I expect from the coffee. In this part, I’ll share my recipe for an awesome pour-over and Espro travel press as usual.

At my cupping of  Vertical Coffee Roasters  – Kambiri AA Kenya, I have to say that the acidity that is described as berries is not to be found. It’s because it’s so hard to notice these flavors when you have a slightly darker roast than light. I think that this makes it even more acidic than it needs to. It has a syrupy body, I’ll admit to that. It reminds me more of a white slow balsamico which has been reduced a lot.

I think it’s a great opportunity to quote the previous post:

“The coffee doesn’t have that light roast that we in Sweden and Denmark are famous for. However it’s a mix of what we Scandinavians roast like, I think it’s comparable with Norwegian roast, Lippe & Nord Brenneri for example.”

That’s how I feel about the roast and that’s why the notes of berries get lost in the deep flavors of the roast. I would also like to know how good this coffee would be with “fika”. I tried it with a dark chocolate with sea salt.

I understand that this can be a weird thing to try out, as almost all coffees are well matched with chocolate. But there are those who really don’t, and that may mean they are only preferred enjoyed on their own. For example: Do you like green tea with chocolate? I certainly do not.  It’s a bit harder to combinate the coffee with cookies, but thanks to the roast it’s easier to drink than typical Kenyan coffee.

When I do a cupping I do the following:

1) Grind 11 g coffee in a medium-coarse grind, I’ll remember the coffee’s fragrances now when it is dry to compare with the let grounds later.
2) Pour 180 g of water at a temperature of 93 degrees Celsius.
3) Let it sit for 4 minutes.
4) Stir 3 times and try to find as many scents.
5) Remove all foam that’s formed on the top.
6) Wait for 6 minutes so the coffee cools down and to let the coffee grounds fall down to the bottom, then I’ll take my first slurp with a deep spoon. The idea is that you will spray the coffee inside your mouth. That way you will be able to easily recognize the tones contained in the coffee.
7) Wait for 6 minutes and do the same procedure, the reason behind step 7 is that it’s the most optimal time for tasting coffee. If the coffee is still good after 12-15 minutes, then it is a high-quality coffee!

Cupping notes:
Body is very slow and syrupy like, but I like the comparison to white balsamic vinegar with high acidity of fermented grape.

Information and recipe for the coffee:

Origin: Kenya
Variety:  SL 28 / Ruiru 11
Farm: Decimah Mwayi
Region: Nandi Hills
Process: Washed
Altitude: 1 700 meters above sea level.

Pour Over:

17g coffee (grind setting 18A at Baratza Sette 270, medium)
225g of filtered water
40g bloom 40 seconds
90 degrees Celsius

1) 40g bloom for 40 seconds, stir with a bamboo stirrer to get all coffee moistened.
2) 225g water in a circular flow (this includes 40g water blooming). This including 40 second blooming, your timing should be in 2 minute and 15 seconds.

Espro Travel Press:

19g coffee (grind setting 26B at Baratza Sette 270)
284g of filtered water
94 degrees Celsius

1) After pouring both the coffee and the water, stir the coffee 10 times. I suggest you use a bamboo stirrer. Avoid sharp objects.
2) Screw the press and let steep for 4 minutes
3) Press slowly, if the press gets stuck, just lift the press and try again. It is normal.
4) Serve or seal the lid.

Review: In Fridays post, I wrote that my expectation was the following:

“A classic Kenya! I’ve been longing for a really acidic cup of Kenyan coffee. I think that we will be really pleased with this fresh profiled cup of coffee!”

However, the coffee was not as expected, a typical Kenyan coffee should be really light red and hold a brewed cup reminiscent of a red sandy beach. Almost like tea actually. The coffee is like I wrote above the acidity is so close to a balsamic vinegar rather than just the tones of berries.

In the previous post, I talked about their design, the bag and purely about them. Vertical Coffee Roasters has a nice detail I have to say. On their packaging they always have a white cross, in this case, on the bicycle helmet and on the first coffee it was on the bottom of the snowboard. White cross is the same symbol on the Swiss flag.

If you have an Espro and a Pour-Over… What should you choose to brew with? Do you want a more balanced cup, go with the Espro, you also get a great result every time as it’s impossible to make mistakes.

I’m going to quote what I wrote another time, as it applies in this situation as well:

“Do you want your cup to be more aromatic, brew with a Hario V60 etc. It becomes more spicy, aromatic and nicer on its own. In this case, I would choose from situation to situation. In the morning I prefer an Espro brew for breakfast, along with a Hario-brew in the afternoon without anything to it. The coffee is good and loyal to the coffee drinker, it goes great as a cup of love every day!”

Vertical Coffee Roasters had me impressed on the first coffee, but I have to say that after drinking the first coffee this left me disappointed. However, they surely put the name Vertical Coffee Roasters on my radar.

The chocolate I ate was a dark chocolate with sea salt.

Rating: 6.0/10

The rating is only based on taste and quality and is not based on price.

If you want to buy your very own KaffeBox and go through my recipes and reflections, be sure to order it so you can be ready for next month’s KaffeBox. Click here to order from their website. Use “kaffenytt” as voucher code, you’ll get 20% off your first purchase and I won’t get anything, this is only something I requested so I can give something to you readers!

Do you want to read all of the reviews on KaffeBox monthly boxes? Click here!