Earlier this month, my main squeezer ditched me for the city of Seattle. While I didn’t get to enjoy the luscious maritime scene nor the artsy culture, I did indulge in a couple bags of specialty coffee that he brought back. I started with Kiamabara Kenya from Kuma Coffee, purchased from one of the most distinguished coffee shops in the nation, Milstead & Co.
The beans are light in color with a bright and slightly buttery aroma. A strong whiff reveals a solid nuttiness and hints of cardamom.
I recommend freshly grinding these beans in order to experience the best of their complex flavors and aromas. If you use a french press (or a related brewing mechanism) be sure to keep your water at a boil for the best bloom.
Boiling water yields a lovely bloom with the head of a frothy stout.
The coffee is cloudy and dense with intricate flavors.
This coffee is incredible! The medium roast packs a huge body with sweet ripened flavors. Upon my first sip, I experienced a very clean and full sweetness with a hint of cinnamon. Next comes the tart fruit flavors: bursts of cranberry and underripe stone fruits are rounded out with a full raspberry chocolate body. The experience is completed with the melted butter mouthfeel.
At $18 a pound, this coffee comes at a steep price but it is definitely worth it.