Sero makes for a fruit juice laden cup, buoyant body, and tea-like acidity. Notes of pineapple, fresh fig, coconut water, spiced grape, citrus rind, and tea-like acidity. City to Full City+. A wild espresso.
The farm where this coffee was produced is over 40 years old, part of a larger set of plantations that were privately held since the late 1960s. Mr. Sero stepped in and bought one of the estates about eight years ago, replete with a processing facility which was built to process all seven estates some time ago. The 42 hectare farm sits at 1680 meters above sea level, and is still planted in the original tree stock, Blue Mountain Typica and Arusha types. Mr. Sero dry ferments his coffee for 36 hours, perhaps lending to the fruited characteristics found in the cup. The coffee is dried on tarps, which is not ideal, however they put great care in keeping the area clean, turning the coffee regularly to facilitate even drying. There is an old dry-mill on the premises too which is not currently in use, but perhaps an investment in the future. I found the final sort of this coffee to be pretty nice, consistent bean size (approx 15 - 17 screen), and with very few quaker beans. You can easily identify and pull out quaker beans because they are yellow, and look unroasted. These are unripe cherries that made it through processing, a common occurrence in small numbers.
A strong scent of mixed berries cooked in dark sugar is emitted from the dry fragrance. Taking the roast to Full City teases out bittersweet cocoa powder smells, but not without juicy dark fruit smells trailing. Pouring hot water brings about more smells of cooked fruits, ripe peach and plum torte, with a floral accent that's released when breaking through the crust. The liquor is buoyant on the palette, like fruit juice, having a reinforcing effect on fruited flavor characteristics found in the cup. A cardamom-spiced grape flavor comes out in a cool cup, along with notes of pineapple, fresh fig, and a slightly pungent coconut water accent. Acidity is tea-like, and on the mild side, but bolstered a bit by rindy citrus notes in the finish. I brewed a melange of City and Full City roasts, resulting in a thick bodied, fruit laden cup. Delicate fruit juice flavors were apparent, with a rich chocolate bittersweetness holding down the bottom end. Full City roasts will appeal to fans of Kenyan espresso, and in my opinion, the toned down acidity lends itself to espresso application.