Tasting Blog: Kenya AA Chania Estate French Mission by La Terza Artisan Coffee Roasterie
This is the first of what we hope to be many tasting blogs in the future featuring roasters from Louisville, the Midwest, and nationally. Our hopes in doing this are threefold. First, we want to bring exposure to great roasters and shops we believe are doing good in the specialty coffee movement. Second, we want to introduce these roasters to the readers of our blog. And third, we love trying out great coffees in the office!
La Terza Artisan Coffee Roasterie is located in the Northside neighborhood of Cincinnati. They are primarily a wholesale roaster and provide coffee to many shops in the greater Cincinnati area. You can find out more about them here, and watch a video featuring Chuck Pfahler here.
We contacted Chuck and told him about what we are all about, as well as what we are wanting to accomplish with this series of blogs. We could not have hoped for a more hospitable and excited response! You have to love that about the coffee community; folks helping each other and supporting each other from city to city. He was also kind enough to share with us a fresh pound, roasted and mailed the same day, on him.
La Terza has recently added several new coffees to the online store. We decided to try out the Kenya AA Chania Estate French Mission, because frankly, we love east African coffees at Prima. "French Mission" is the name of the varietal of this bean, grown from the Chania Estate, in the Thika District of Kenya. Some believe it to be an early Bourbon brought to Kenya and a possible predecessor to the more popular SL-28 and SL-34 varieties.
It is definitely different from most Kenya coffee that we have tasted in the office. It was bright, but not highly acidic; not berry-like and citrusy like other Kenya coffees. It was one of the more complex coffees we have tasted, and with pour over and french press methods, the flavors were very compact and tight as the coffee took about five minutes to open up so the notes could emerge. It was a tough one to figure out, but that was the fun! This was a washed process bean. I'm thinking it was a City+ to a Full City roast, although it looked much darker by sight. A little research and I found that this coffee darkens considerably at the City+ range and can appear to be a darker roast than it actually is. By taste, I'd have to say it was right on the end of a City+ roast, maybe the beginning of a Full City roast (Chuck you can correct me here if I'm wrong!).
We first tried the Kenya on the second day after roast. Our first brew method was a pour over with the Hario V60 Ceramic Dripper. We were trying to brew enough for the office, without getting crazy! Our dosage was 72 grams to just over 1 liter to fill the Hario 1000ml server, with the last drop falling at the 4:00 mark, so a good grind with the Skerton and a great slow, constant pour with the Buono. The temperature was right around 200-202. On day two we also used a French Press, which brought excellent results. On the third day after roast, we used a Chemex, and the Aeropress just happened to come in that day, so of course we had to try it! With the Aeropress, there are so many variations that can greatly change the product. Peter went with a more concentrated brewing method, using 25 grams of coffee, finely ground (but not as fine as espresso), and only about 4 ounces of water at about 200 degrees, with about a 50 second brew time. I went with 20 grams, a medium grind, with just under a minute brew time. And finally, about seven days from roast, Chris was kind enough to come in and bring his Mypressi Twist so that we could try the Kenya as an espresso.
These were all great tasting experiences. Not only was this a high quality bean, but La Terza roasted it with quality, allowing the origin properties of the bean to be expressed. Through all the brew methods, the Kenya gave an aroma of spices, especially of cardamom (think chai). With pour over methods and in the french press, the flavors opened up after about six minutes. We noted bittersweet dark chocolate, star fruit, nectarines, and a medium body. This was a very balanced, well-structured yet complex cup. It should be noted that a couple of folks in the office who admit they are not connoisseurs, said that this was a very accessible cup for those with a beginner's palette, especially when brewed with a French press (great gift idea!). As an espresso, this coffee was incredible! There was still a spiciness and slight citrus notes, but now there was more of a milk chocolate sweetness, with a very buttery body.
All in all, we were extremely pleased with this Kenya from La Terza. We are thankful that our neighbors from up the Ohio River have an awesome roasterie in their town. Remember to check them out if you are ever up in Cincinnati!
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Small, lightweight, and portable, the Skerton is the ideal hand grinder for the traveling coffee enthusiast, or the home enthusiast on a limited budget. The Skerton employs adjustable conical ceramic burrs for grinding any of the wide range of grinds employed in today’s coffee market. It can easily handle anything from fine espresso to a coarse French Press setting. The Skerton’s detachable 100 gr. glass jar is perfect for collecting the grounds, and in combination with the plastic screw-on lid (included in order) can even double as a storage unit for whole beans on those long trips. After grinding is finished, cleaning the Skerton is as easy as placing the unit in the dishwasher since the entire grinder is dishwasher safe. Whether you desire a quality, handy grinder for the road or enjoy the fine art of manual coffee preparation, the Hario Skerton is the ideal candidate. For an even more portable hand grinder from Hario, check out the Mini Mill (for a more detailed comparison of the two grinders, check out this blog post: Hario Skerton vs. Mini Mill).
Hario Skerton grinder is handy for manual home and travel grinding, it can also be slightly more cumbersome for an extended road trip where only a small amount of grinding will be done (for a more detailed comparison of the two grinders, check out this blog post: Hario Skerton vs. Mini Mill). For those trips (or homes) where a minimal amount of grinding is needed, the Hario Mini Mill Slim is the perfect grinding solution. The Mini Mill employs adjustable conical ceramic burrs for grinding any of the wide range of grinds employed in today’s coffee market. It can effortlessly handle 24 grams of anything from fine espresso to a coarse French Press setting. Because of its lightweight (0.5 lbs) and sleek plastic body, the Mini Mill easily fits into small carrying bags and suitcases without adding a lot of extra weight. This, in conjunction with the Aerobie AeroPress coffee maker, has the propensity to make excellent coffee anywhere hot water and fresh beans are available.
The Hario Mini Mill is a traveling coffee enthusiast’s dream come true.... and with its ability to grind to the fine quality needed for espresso, it can be paired with a hand-held travel espresso maker such as the mypressi TWIST (and an excellent choice of beans) to achieve a quality rivaling the product found in many high-end espresso machines. Whether the need is grinding beans for a french press, Aeropress, or mypressi, the Mini Mill Slim is the perfect travel solution.
$1,687.00(For a guest barista review, click here.) Anfim's Super Caimano espresso grinder, upon its initial release, was a solid addition to any high-end coffee house. It featured a 75mm flat burr set that helped to give a very consistent grind, allowing baristas to rely upon it for excellent shot-to-shot uniformity. When dialing in a coffee, the Super Caimano had 70 holes in its adjustment collar to allow for tinkering between shots. Now, however, Anfim has added an additional 20 spots for a total of 90 holes in the adjustment collar. The benefit of this? When dialing in and finding the sweet spot for any coffee being used to pull shots of espresso, a key factor the barista must take into consideration is the size of the grind particles. Yes, uniformity and consistency of those grind particles is also key, but the ability to make tiny, incremental adjustments is always helpful when striving to find the right balance of all a coffee's characteristics when pulled as espresso.