Oh jeez, this coffee is WILD. Buckle up. Kenyan coffees are renowned for their high acidity but this coffee is on another level! It’s a full-on sour fizzy laces-fest, and we’ve got front row seats. Don’t panic though, the acidity is complemented by a vivid Demerara sugar note. It’s super jammy with notes of blackcurrant and grapefruit. It works incredibly well with milk – the acidity is toned down but the sweetness is elevated and it tastes a bit yoghurty (in a good way). It’s a winner all round.
If we had to choose to brew one coffee for the rest of eternity – this would probably be it. For us, you really can’t beat the super bright and zingy punch in the chops you get from a high quality Kenyan coffee. Even if this coffee knocked us out in a boxing ring, we’d be jumping back in for more. OK, we’ve got the point across now. This coffee is WILD. Buckle up.
This coffee is produced by Docha Estate – located in Kiambu county, Kenya. The farm benefits from deep red volcanic soils, rich in organic matter – perfect for coffee farming. We sourced this coffee through Sucafina, who work closely with Docha Estate to improve quality and yields through training in good agricultural practices. Docha is categorised as a “small estate” and is one of the few farms in the region to process their own coffee on site.
This Kenyan has one of the highest acidities we’ve ever tasted – bold statement but this is where we’re at. Kenyan coffees are renowned for their high acidity but this one is on another level. It’s a full-on sour fizzy laces-fest, and we’ve got front row seats. Don’t be alarmed though, the acidity is perfectly complemented by a vivid Demerara sugar note. It’s super jammy with punchy notes of blackcurrant and grapefruit. Bit of a plot twist but it actually works incredibly well with milk – and we don’t say that often. With the addition of milk it tastes a bit yoghurty – the acidity is toned down but the sweetness is elevated. It’s a winner all round.