Josh’s Notes:
Smells exactly like dried figs, or dates on bag open. I also get a strong sugar impression, and purple florality. A truly amazing smell on wet. It’s vaguely holiday spiced, with a clear dried fig, fruit leather note. In the cup, the coffee is so alive and vibrant tasting. Notes of fig, brown sugar, and purple violets (redundant?) come together in a beautiful, cohesive cup. The cup is also VERY CLEAN considering this is an anaerobic coffee, with a lovely round mouthfeel and balanced presentation.
This lot of coffee has also placed 3rd at the annual “Taste of Harvest” in it’s respective category.
Glitch’s Notes:
“A new arrival from Kenya's Nyeri highlands, this Kaharaini lot pairs the classic SL28, SL36, and Ruiru11 mix with a Batian anaerobic natural ferment. Dried fig and brown sugar sweetness are framed by violet florals, with a round, balanced body that stays precise through the finish.”
Roasted light and spectacularly by our friends at Glitch Coffee and Roasters in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen. I recommend enjoying this coffee right away.
Josh’s Notes:
Smells exactly like dried figs, or dates on bag open. I also get a strong sugar impression, and purple florality. A truly amazing smell on wet. It’s vaguely holiday spiced, with a clear dried fig, fruit leather note. In the cup, the coffee is so alive and vibrant tasting. Notes of fig, brown sugar, and purple violets (redundant?) come together in a beautiful, cohesive cup. The cup is also VERY CLEAN considering this is an anaerobic coffee, with a lovely round mouthfeel and balanced presentation.
This lot of coffee has also placed 3rd at the annual “Taste of Harvest” in it’s respective category.
Glitch’s Notes:
“A new arrival from Kenya's Nyeri highlands, this Kaharaini lot pairs the classic SL28, SL36, and Ruiru11 mix with a Batian anaerobic natural ferment. Dried fig and brown sugar sweetness are framed by violet florals, with a round, balanced body that stays precise through the finish.”
Roasted light and spectacularly by our friends at Glitch Coffee and Roasters in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen. I recommend enjoying this coffee right away.
