In this episode we discuss the difference between the strength of coffee vs roast profile.
The coffee we taste for this episode is from hard beans coffee.
Country: Kenya
Farm: Koimbi
Region: muranga
Altitude: 1600-1800m m.a.s.l
Varietal: SL28 & SL34
Drying: raised beds
Process: Washed
Fermentation: Dry fermented Extra
links. https://father.coffee/
https://worldcoffeeresearch.org
https://perfectdailygrind.com
South African coffee farm
@mpenjaticoffee
@father_coffee
@thecaffeinecommunity
@theoglr
@stefanswarts
@christian__jacobs
