Layers of molasses sugars fill out the brew of middle roasts, giving way to fruited notes of dried papaya, pineapple, coconut pulp, and more. Herbaceaous finish like basil, with a cardamom spice twist. City to Full City.
|Processing||Wet Process (Washed)|
|Drying Method||Raised Bed Sun-dried|
|Bag size||60 KG|
|Cultivar Detail||Blue Mountain, Typica|
|Appearance||.6 d/300gr, 16-18 Screen|
|Roast Recommendations||City to Full City|
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 quite 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.
This most recent arrival of Kainantu Sero has complex layers of sugars and fruited sweetness, a bit more on the tropical side than our previous lot, and also finishes clean. A strong scent of unrefined sugars like brown rice and palm sugar comes through at City roast level, along with dried tropical fruits, and an herbal hint.. City+ roasts shine a light on Sero's fruited side, bringing about dark berry elements, and tropical fruit accents, like dried pineapple, papaya, and event a wisp of coconut pulp. Cardamom spice accents the cooling cup, and the finish is marked by notes of coconut water, cacao nibs, and a green herbal flavor that reminds me of Thai basil. Brewing will yield a thick-bodied coffee, and I would stick close to the middle roast levels, not wavering too far in either direction from the City+ range in order to capture this coffee's full sweetness potential, without obscuring complex top notes.