Kenia, Kiambu, Komothai, Espresso

This espresso from Komothai in Kiambu, Kenia, delivers a bright, juicy cup with a tight structure. Lucifer Coffee Roasters roasted it for precision and sweetness, without dampening the vibrant acidity. It holds its own in pure shots and short milk drinks, maintaining great definition.

SL28, SL34, and Ruiru 11 provide notes of berries, blackcurrant, and bergamot, with a clean, fruit-forward focus. The coffee is washed, which enhances the freshness and definition, resulting in a long finish.

  • Flavor: bergamot, blackcurrant, and blackberry dominate, with a long, clean finish.
  • Mouthfeel: medium-bodied and smooth, consistent with the washed Kenyan style.
  • Espresso recipe: 20 grams in, 45 milliliters out in approximately 27 seconds, as a starting point.
  • Tip: a shorter extraction yields more sweetness, while a slightly longer one brings out more blackcurrant and length.

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More beans from Smooth Blend Espresso comes from Sul de Minas in Brazil, with beans from Mantiqueira de Minas. The harvest is done by hand and drying under shade preserves quality. The micro-roastery chooses a light roast using a slow method, which brings milk chocolate and almond to the fore with a gentle fruity undertone. The natural and pulped natural processing give body and sweetness. The coffee has a full, creamy texture and medium-low acidity. Brewing advice: about 21 grams for approximately 50 milliliters in about 27 seconds. Suitable as an espresso and in milk drinks. Direct trade and sustainable packaging reinforce the story.

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