kenya coffee
by coffee roast sai · tokyo, japan
you'll taste honey before honeycomb. this is ケニア ガタイティ aa, a honey kenya from coffee roast sai.
the cup centers on honey and honeycomb sweetness, a direct result of the honey process used during production. the dark roast adds depth and body to that sweetness.
this coffee comes from kenya and carries the aa grade designation, which refers to screen size. it is processed using the honey method, meaning the beans are dried with some of the fruit's mucilage still attached.
as a dark-roasted honey-processed coffee, it works well in brewing methods that highlight body and sweetness, such as french press or a pour-over using a slightly coarser grind. avoid very high water temperatures, around 90 to 92 celsius, to keep the sweetness clean rather than bitter.
your hands will shake slightly after sai's first sip. this tokyo roaster sources exclusively through japan specialty coffee, turning single origins into something that hits like concentrated sunshine. the man behind the operation treats each bean like calligraphy, precise and deliberate. his medium roasts carry notes that linger on your tongue for minutes, not seconds. the shop smells like brown butter and possibility. sai doesn't just roast coffee. he translates it.
all coffee from coffee roast saitokyo, japan
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