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KENYA GIKONGORO

April 5, 2006
Jim Schulman

This coffee is from the Meru region. Gikongoro is primarily known as a coffee producing region in Rwanda; however, that is the coffee's name unless the importers, Royal, had a slip of the pen.

While Kenyas are big, imposing coffees, those from Meru tend to be more laid back and balanced. However, the Gikongoru is big even by regular Kenya standards. No need to get close to the grinds to smell the dry fragrance, the orange notes are quite apparent as soon as the beans hit the grinder. In the cup, cloves, plums, blackberry, and chocolate join in. The cup is powerfully acidic, but with lots of sweetness to compensate. The finish is simpler, mostly candied orange peel. As the cup cools, the taste simplifies to a crisp and refreshing apple acidity, almost like a Central. Overall, this is neither a lemony nor a blackberry Kenya, but somewhere in between, showing the full range of flavors.

The coffee is too acidic for espresso unless taken dark, and the dark roasts are going to have sharp peppery notes. However, there'll be plenty of sweetness and clove aromatics to compensate, to create a very spicy cup.

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Jim's Score
Dry Fragrance: 4.25
Wet Aroma: 4.0
Flavor: 8.25
Finish: 7.5
Acidity: 8.5
Body: 8.25
______________________
TOTAL (subtotal + 50): 90.75

  • Lighter Roasts: A powerful, multi-dimensional Kenya
  • Darker Roasts: Sweet and peppery, with clove aromas
  • As Espresso: Dark roast only, since medium ones will be too acidic

 

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UPDATED: April 6, 2006