Kenya Select Plus AA Kiambu County Kenya: Select Plus AA, Kiambu County

I roast my coffee on an outdoor, homemade “Rocket” wood stove. I use a “Whirly Pop”, and stir and shake the beans. I have been doing a lot of that my results are very consistent, and I prefer a medium roast, when it is just getting a little dark. This is the best coffee I have ever roasted. I bring coffee to people and they consistently say it’s the best they’ve ever had and all this coffee is the best that I’ve ever roasted. It is absolutely amazing. To my palate it is a little bit creamy, has little bit of vanilla and a little chocolate. It has very nice sweetness, no sugary taste at all, but very smooth and pleasant. I use a stainless steel filter, so it has a wonderful mouth you and feels a little thick to me. know some people don’t like that feeling but I love coffee that has a thickness to it. It is absolutely no bitterness at all, but I can taste a little bit of acid in and I love that flavor. It is especially good when it cools down a little bit when the flavor nuances come out. I It is not fruity at all like an Ethiopian coffee. I definitely like the central African coffee and until I roasted this Kenyan, my preference was Tanzanian. When I purchase coffee again, I’m going to get at least 10 pounds.

This is my all time favorite coffee. It always roasts up nice. Whether it’s city roast or French roast, the beans deliver the smooth and delicious coffee ever. The beans give a somewhat chocolate flavor and no acid. The shaff is easily removed after roasting so there isn’t a lot of skin in the batch. I love to share it with my friends.

Silky smooth coffee with good body and great mouth feel. As others have mentioned, a hint of pepper and chocolate, and not much acidity. Aftertaste...well, you want it to last forever! I normally drink Cafe Au Lait to be easy on my stomach, but I could definitely drink this black. Seems like it would make a great espresso. Next time I visit my daughter I have to take some and make espresso. This has been the easiest Kenya coffee to roast so far. It went into a vigorous and sustained first crack the first time I tried it. There is no fiddling necessary! I used the technique I developed for big Kenyan beans which were problematic for me in the past - an extended drying phase slowly approaching 400°F and then a constant temperature around 408°F through the first crack. When it got about to the end of the first crack I turned off the heat and let it coast a minute then quickly cooled it down.

Took this to Full City (Just before second crack begins) and had fairly good results. First off, the flavor notes from CBC are on point. However, the main attraction for this one was both the dry fragrance and the wet aroma. Ironically, with the Pour Over (Chemex and Melita cheapy plastic) being the main avenue of enjoying the aroma, the flavor in the cup was comparatively weak. I had a moderately stronger flavor in the Americano and AeroPress (the latter had a longer brew time than I normally utilize with that method). I tried the milk-based route (Flat White is my go-to) and it all but completely muted the flavor profile. Still, with the aroma and fragrance being as lovely as they are, and certain drinks showcasing the flavor profile a bit stronger than others, this was an enjoyable coffee.

From medium to dark I love these beans. Bold and smooth shots every time. These are definitely one of my favorites.

I really enjoy this bean. It has a rich fruity smooth taste and nice strong flavor. I was surprised at how many times I said this is so good. Will be buying more on my next order. What a way to start the day!!

I was so thrilled to see this available again. The beans don’t usually give off a lot off chaff when roasting and are easily the best coffee I’ve had. With winter coming, this is the one to have when I sit by the window and watch it snow. YUM!

Delicious!

I am not eloquent enough to write a review, however, this is my favorite coffee to roast. I have tried other African beans, Columbian, Kenya remains my favorite.