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NOTE: All of our premium Arabica coffees are roasted to City+ to Full City roasts, showing minimal-to-no surface oils….we want all of the flavor to stay in the beans until the coffee is ground! Despite the additional descriptors, the first flavor and aroma you'll think of is "COFFEE".

Kenya AA Tinganga

Country of Origin: Kenya
Kenya AA Tinganga
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Kiambu County lies north of megalopolis Nairobi and is one of Kenya's prime coffee and tea-growing regions, liberally sprinkled with smallholder farms and large co-operatives alike.
Our Tinganga ("Ting'ang'a") AA comes from a single, 182-hectare estate planted mainly with coffee and food sources, yet a full-8 percent forest and grassland. Paradise! It has earned UTZ Kapeh and Rainforest Alliance
certifications in part owing to excellent environmental stewardship, which comes through in the cup quality. Farmers selectively hand pick only red ripe cherry, which is delivered the same day to the wet mill for processing.
Parchment is fermented 8-12 hours, washed and ultimately sun dried on raised African beds. Once moisture content has been stabilized at between 10-12% it is milled and bagged for export at nearby Sasini Coffee Mills.
We find some intriguing notes of purple sage and Sprite, "lymon" and mandarin orange in a sweet and thick cup. Luscious pourover!
 1 lb. bag $15.95 lb.


New arrivals streaming in... As the PLAGUE wears us all down at times, roasting is a salve for my spirit, and new crop arrivals are fun to share. Ethiopia, our favorite of all origins, is still behind the production and shipping curves by a couple months in general. We just got one of our faves of recent years, a washed ...more
Newest tasty inventory additions: Colombia, Rwanda and Ethiopia 2020 harvest coffees have begun arriving, and the newest additions are Colombia Finca Buenaventura (Anselma, Caldas Dept.)...the producer is a dynamic young woman, Luz Angela Martinez Restrepo, who continues a multi-generational family farm producing first-class coffee. Sweet and ...more
New decafs in...no jitters! Adding coffees in peak season for many origins is half the fun of my day. Today bringing two new lovely decafs....Rwanda Nyamesheke Swiss Water Process and Colombia natural decaf (sugarcane "extraction" of the caffeine) from the Cudinamarca region. ...more
Andrea Spella and Badbeard
Barista extraordinaire Andrea Spella poses with Badbeard outside the Spella Cafe in downtown Portland.
"I am insatiable! Are you guys coating those beans with something? If so, keep it up. It seems I have never enjoyed a cup of coffee as much as I do now. I go way back in my quest for great coffee. I started 1960-61. I would take a bus into the City then a train down to McNulty's in the Village. I would get these great beans that I would grind up at home. My parents did not understand why I would spend so much on coffee beans when I buy a can of "Chock Full Of Nuts" for $2.89 a pound (16 oz back then in a can). Over the years I followed all the info that was available for brewing the best cup of coffee. I started buying bottle water from Italy to use in my Bunn coffee maker. I even roasted green beans to get the freshest flavor. So fast forward to 2010 in PDX and I am still buy coffee beans from a NY guy. "
ted, new york
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