Josh’s notes:
What were you doing in 2016? Were things simpler?
A magical, nostalgic smell on bag open. Fresh squeezed orange juice and angostura bitters in the aroma. Medium-dark roast on these beans that is stunningly gorgeous with an interesting black/brown/grey color with the silvers still intact. On grind, the dark murky smell of a mysterious coffee. Wasn’t sure what I was going to get with this one.
On wet, huge bubbles, like a soda overflowing. It releases so many aromas of molasses, treacle, and other dark, complex tasting sugars.
In the cup, a surprisingly smooth, refined caramel. The cup is so sweet. Almost saccharine. A big, thick, lush body that clings to the tongue as you drink this. A hidden box of orange candy is in there as the coffee cools off a bit. It adds a perfect amount of complexity.
There is a certain scent to these aged coffees that is hard to describe. They just smell different, yet similar…but I don’t have enough samples in my brain to really parse out what that smell is.
Café de L'ambre’s notes:
“We have prepared old coffee that is not usually sold in small quantities.
This time, we will introduce "Kenya Kiamabara" of the 2016 harvest.
Please take this opportunity to enjoy the taste unique to old coffee that has been passed through many years.”
Roast:
Roasted medium-dark and spectacularly by our friend Nakanishi-san at Café de L'ambre in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen. I recommend enjoying this coffee right away.
You can also read about this legendary kissaten here!
Josh’s notes:
What were you doing in 2016? Were things simpler?
A magical, nostalgic smell on bag open. Fresh squeezed orange juice and angostura bitters in the aroma. Medium-dark roast on these beans that is stunningly gorgeous with an interesting black/brown/grey color with the silvers still intact. On grind, the dark murky smell of a mysterious coffee. Wasn’t sure what I was going to get with this one.
On wet, huge bubbles, like a soda overflowing. It releases so many aromas of molasses, treacle, and other dark, complex tasting sugars.
In the cup, a surprisingly smooth, refined caramel. The cup is so sweet. Almost saccharine. A big, thick, lush body that clings to the tongue as you drink this. A hidden box of orange candy is in there as the coffee cools off a bit. It adds a perfect amount of complexity.
There is a certain scent to these aged coffees that is hard to describe. They just smell different, yet similar…but I don’t have enough samples in my brain to really parse out what that smell is.
Café de L'ambre’s notes:
“We have prepared old coffee that is not usually sold in small quantities.
This time, we will introduce "Kenya Kiamabara" of the 2016 harvest.
Please take this opportunity to enjoy the taste unique to old coffee that has been passed through many years.”
Roast:
Roasted medium-dark and spectacularly by our friend Nakanishi-san at Café de L'ambre in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen. I recommend enjoying this coffee right away.
You can also read about this legendary kissaten here!
