The first of the trio was posted last week so we’ll go to the next one and finish with the third next week. Today we have a Nduki Estate PB from Slöinge Kafferosteri, by reading a bit on the description this coffee seems to have a more acidic touch to it.
When brewing it at 93 degrees Celsius I reached the level of acidity that I liked. The taste resembles cranberries and it has a low sweetness to it. I’ve just brewed it after the simple 4:6 method, the one when you don’t alter the recipe. I’m pretty happy with that!
Instead of having a clean taste with sweet berries like last time, this will have a more acidic and tart flavor that I prefer when I drink Kenyan coffee.
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