Karumandi AA #023 [25/26

One of our favourite Kenyans of the 24/25 season returns in fine form, with a slightly different presentation this year - the old-school Kenya currant-tomato axis as a backbone but with a super bright, electrifying acidity and complex herbal/citrus notes. Brew Guide: Best Brewed with: Filter Lightest Roaster Influence: Super dense well sorted AA beans, with the potential for electric acidity? it can only mean one thing: a ripping hot and fast roast, absolutely yeeting them - because they can take it Best Rested: 4+ weeks Filter: 62g/L, 96°C. when fresh, can go down to 93°C with rest. Also great updosed with 66g/L for a more jammy cup Espresso: Classic 18g in, 45g out, 23-26s, Also works as 50g+ 15s turbo/soup We're tasting: Bright & fresh aromatics - tomato leaf, orange zest and lemon verbena. In the cup it's super juicy and bright with classic Kenyan currant notes - we find whitecurrant as the prominent character alongside blackcurrant leaf, white grapefruit & a juicy gooseberry & poached rhubarb backbone. As it cools the acidity and aromatics remind us of a high energy zippy riesling.