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|Region||Obura-Wonenara District, Eastern highlands|
|Processing||Wet Processed (Washed)|
|Drying Method||Patio Sun-Dried|
|Arrival date||November 2017 Arrival|
|Appearance||.8 d per 300 grams, 15-17 Screen, expect a few quaker beans|
|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.
Kainantu Sero has complex layers of molasses sugars and fruited sweetness, and sweet herbal notes that accent the cup. A strong scent of molasses and dark brown sugar are emitted from the dry fragrance, along with a light cranberry note. City+ roasts shine a light on Sero's fruited side, bringing about dark berry elements, and even a pungent tropical fruit note in the wet aroma. The cup weaves sugary sweet flavors with dried fruits, golden raisin, fig, with sucanat, turbinado, rice syrup, and more. A cardamom-spice flavor comes out in the cooling cup, and the finish is marked by accents of Thai basil, coconut water, and cacao nibs. 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+/Full City range. Too light and the sweetness lacks complexity, and the smokiness of Full City+ takes the focus away from the layered sugar and dry fruit flavors.