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Ethiopia Organic Agaro Kenisa
The cup sweetness has caramelized sugars and honey, fading to hints of orange creamsicle, slab apricot, subtle notes of woody spices and dried flowers. See cupping notes for roasting tips specific to this coffee. City to Full City+. Good for espresso.
89.6
Full Cupping Notes
If you're looking to capture the subtle fruits and delicate aromatics Kenisa offers, you'll want to stick with City/City+ roast level. I encountered quite a few latent 'snaps' at the end of 1st crack causing me to miss the mark on my first light roast attempt. Try ending the roast when 1st Crack starts to slow, rather than when it has finished altogether. For me, 1:30 after the start of 1st Crack was a perfect City roast level. Dark roasts are also delicious and with a somewhat milder acidic impression, presents a good option for Ethiopian espresso. The fragrance and aroma at City and City+ have a subtle smell of natural dried fruits, and brown sugar. The flavor profiles are grounded in complex sweetness that have indications of honey, unrefined sugars, and the bittering side of caramelized sugars. The cup fades to fruited hints of orange creamsicle, slab apricots, dehydrated berry, and subtle notes of woody spices and dried flowers. Light roasts are the brightest and also produce the delicate aromatics that are unique to Ethiopian coffees. But even at Full City, Kenisa manages to produce a fruited under-layer amidst the bittersweet roast tone, as well as syrupy texture and sweetness. Great dual use Ethiopia.
- Process Method Wet Process (Washed)
- Cultivar Heirloom Types
- Farm Gate Yes
Kenisa station is a newer coffee processing site run by the farmer's cooperative union we buy from in Agaro, who also manage Duromina, Nano Challa, Kedamai and others. "Kenisa" is the Oromifa word for "bee", and symbolizes the hard working people of the region. This region happens to produce some of the most incredible white honey we've tasted in Ethiopia, so the name is particularly fitting! The Kenisa station has registered 305 members since starting up 2 years ago. Initially, they set out on their own but lacked access to getting their coffee to the international market. The Agaro Union is well situated in this respect and is connecting them to a much wider network of buyers (lucky us!). We visited the site last January and the cleanliness and organization were impressive. They employ a water conserving Penagos 2500 to depulp the coffee and the machine looks brand new. We found the coffee from Kenisa to have a stone fruit flavor characteristic common to coffee from this region. Light roasts are delicious and the most vibrant cups. I noticed quite a few latent 'snaps' at the end of 1st crack making degree of roast a bit difficult to judge by sound alone. If you are shooting for a light roast, I would err on the side of caution and pull the roast 1:20 or so after 1st C begins and adjust from there.
| Region | Agaro |
|---|---|
| Processing | Wet Process (Washed) |
| Drying Method | Raised Bed Sun-Dried |
| Arrival date | July 2023 Arrival |
| Lot size | 80 |
| Bag size | 60 KG |
| Packaging | GrainPro Liner |
| Farm Gate | Yes |
| Cultivar Detail | Heirloom Cultivars |
| Grade | Grade 1 |
| Appearance | .4 d/300gr, 15+ screen |
| Roast Recommendations | City to Full City+ |
| Type | Farm Gate |
| Recommended for Espresso | Yes |
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