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    Kenya Kegwa AB [Light Roast]

    Size

    Floral aroma, flavors of tangerine and blackcurrant, refreshing like muscat juice.

    Kenya Kegwa AB (Light Roast)

    Country Kenya
    Process Washed
    Region Ngirianbu F.C.S, Kirinyaga
    Variety
    Ruiru 11, SL-28, 32, Batian
    Altitude
    1504m
    Flavor note Floral, Tangerine, Blackcurrant, Muscat
    Barista's comment Floral aroma, flavors of tangerine and blackcurrant, refreshing like muscat juice.

     * 500g / 1kg packaging will be in our wholesale bags.

    About

    A rare occasion of introducing Kenyan AB grade coffee beans to our line-up. Just like AA, AB has floral and citrus notes but more gentle and with moderate sweetness. As the drink cools down, the smooth texture and longing sweetness are emphasized. 

    How we roast this coffee

    The flavours of Kenyan coffee flourish by roasting for a long period of time. Compared to AA grade coffee beans which require roasting with a relatively high heat, AB require less. AB may not be as juicy as AA but it has beautiful, delicate aroma and flavours that we pay special attention to maintain during the roasting process. 

    Our Roasting Schedule
    We roast all of our coffee in Kyoto, at our Nishijin Roastery, up to once a week onMonday or Sunday.
    We then pack and ship the freshly roasted beans out as early as on Monday, Wednesday and Friday (please note that our fulfilment operation closes on weekends.). The roasting date on your coffee will be between 14 days prior to your order, and while we try our best to ship as younger roast as possible, we actually recommend you waiting at least 1 week after the roasting date to enjoy the fully developed flavor, so if you receive a very fresh roast please let the coffee rest for about a week and give it a try!
    *Please note that any order made after 12pm on Saturday will likely to be fulfilled on the next week’s roasting day.

    Customer Reviews

    Based on 2 reviews
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    J
    John R.
    Very Beautiful Coffee

    My first sip really surprised me. This one is very beautifully delicate. It’s juicy and has this syrupy tea like body. And it has hints of white floral aromas that reminded me of the smell of kalachuchi. Very refreshing.

    E
    Eddy L.
    Excellent roast

    Low how the flavours comes out.

    Our Roasting Schedule

    We roast all of our coffee in Kyoto, at our Nishijin Roastery, up to twice a week on Monday and Sunday.

    We then pack and ship the freshly roasted beans out as early as on Monday, Wednesday and Friday (please note that our fulfilment operation closes on weekends.).

    The roasting date on your coffee will be between 14 days prior to your order, and while we try our best to ship as younger roast as possible, we actually recommend you waiting at least 1 week after the roasting date to enjoy the fully developed flavor, so if you receive a very fresh roast please let the coffee rest for about a week and give it a try!

    *Any order made after 12pm on Wednesday and Saturday will likely to be fulfilled on the next week’s roasting day.

    Green Beans

    We understand the quality of the raw material determines most of the quality of the end product. That is why the selection of green beans, and knowing the source and traceability is so important to us.

    We work with only reputable green bean importors - Wataru & Co., Ltd., TYPICA Holdings, Inc., along with directly sourcing from mirco lots from around the world. We make sure to understand as much as possible the farmers, their approach to harvest, processing, and logistics to reach Japan.

    Our Roast

    At Kurasu we roast with convection drum roaster, Loring S35 Kestrel, and semi-hot blast type roaster, Giesen W6A.

    The roaster helps us roast a coffee with a soft, complex flavour and texture.

    Coffee beans are naturally fragrant and have fresh and juicy acidity and sweetness of fruits. We make sure not to develop the roast too long and conscious to find the perfect balance to maximize the potential of each coffee.

    Quality Control

    We roast 1-2 times a week - at each session, right after roasting and on the day before the roasting, we check the quality of our roasted coffee.

    We pay close attention to the batches we adjusted the roasting profile for and any batches that show readings with any difference to usual.

    Roasting is an ever evolving process for us. There's always some small adjustments that can be made and we strive for ship out the best roasted coffee we can possibly produce.

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