As our experts toil away in our Roasterie lab, they recently re-discovered our current Kenyan offering at a new roast profile that is so wonderful we decided we have to share! Here at The Roasterie, air-roasting is the perfect blend of art and science. The art is the trial-and-error process of finding the perfect temperature and roast profile for a particular bean, zeroing in on the ideal roast that brings out the best of all the flavors and nuances of that coffee. Once we nail it, that’s when science enters the picture. With air-roasting technology, we are able to achieve that exact same roast for that particular coffee again and again, batch after batch, so it’s always consistent.
This darker roasted Kenya 50 unlocks notes of dark chocolate, black currant and cherry with a full body and relaxing acidity. Lighter roasted Kenyan coffees often contain a more complex acidity while darker roasted Kenyan coffees offer a more tamed acidity. The slightly hotter ending temperature and time result in a smoother acidity, providing for a pleasing addition of cream and sugar. This new roast profile is also where the number “50” comes from. This roast measures 50 on the “Agtron” Color Scale, which is the system we use to accurately determine the roast level of a coffee.
Most days we prefer our coffee black, however, with this beautifully roasted Kenya 50 we have no problem adding a little bit of cream and sugar. And, according to Bean Hunter Jon Ferguson, it pairs beautifully with chocolate brownies and definitely cranberry scones! Order today to brew at home or stop by one of our Cafés the week of March 24 to try it!
Check out the image below for a mini lesson on the various roast profiles: