Today, we’re cupping this years christmas coffee in Stockfleths, deciding on roasting profile etc. The coffee comes from Oreti Estate in Kenya, more specifically Chania, by the Foothills of Aberdare mountain range, Central Province, Thika District. It’s fully fermented and sundried on elevated beds.

I find it aromatic and sweet, with hints of red berries, honey and butter in both aroma and flavour. Not the most juicy and acidic Kenya I’ve tasted, but a great and sweet cup, which I believe will work well for christmas. Exciting to taste some very different cups with almost identical roasting degree (+/- 2 on the Colorette), but with different roasting profiles.

13. oct:
Tried some mixed leftovers from the sample roasts on the Aeropress this morning, 75 degrees Celcius, 10 sec steeping time, couple of stirs. Got deep red fruit, sweet and smooth mouthfeel. Moderate and balanced acidity, honey in the aftertaste. I really look forward to tasting the first production roast.

Check out Tims trip report from Brazil. Quite educational! Read it here.

A couple of pictures from a great trip to Brazil some six years ago. Still remember the revelation of smelling the warm drying pulp in the sun.

Seeing the coffee ripening on the trees, experiencing the picking, tasting the cherry, feeling the sticky, sweet pulp on my fingers, but most of all the smell really made everything fell into place somehow.

Quite smoggy as we land in the middle of Sao Paolo city.

I’ve met alot of hardboiled eggs in my time, but you’re twenty minutes

I mean, I’ll show you around the city, and we’ll eat well. We’ll drink good wine. We’ll make love. Hopefully, the three of us.

I’ll go to your room, but you’ll have to seduce me.

This is Torino Express, my coffeeblog. The name comes from an old, real cool and inspiring bar and coffeeshop in Beirut, Lebanon.

Best,
e.