Kenya AA - HEB Cafe Ole

Throughout the month of April we have been exploring the Kenya AA single origin bean, and today our travels take us back to HEB. I am continuously amazed at the quality and variety of coffee that HEB has. They always seem to have the unique single origin coffee I am looking for. Coincidence, or are they listening to me? I’ll leave that thought for another day.

Of the three roasters we reviewed this month, HEB’s Kenya AA beans are the most oily. Once ground, this coffee smells sharply acidic, but after brewed it lessens in its sharp acidity and is replaced by a blend of tropical fruits. The aroma reminds me of guava, pineapple, and passionfruit and is quite gentle.

We brewed to our usual specs: 50g medium-fine grind, 200℉ water, steeped in a French press. This produced a very active bloom and allowed the tropical flavors to fully emerge. After the first sip, I was blown away by the complex map of flavors on my tongue: a mix of fruity, smoky, and earthy flavors all interwoven into a cup of coffee. The tropical presence is matched by a smoky and earthy darkness.

It makes me think I am in a rustic wooden cabin surrounded by pungent tropical fruit trees. One where the birds sing in the morning as the fire roars in the hearth. If that sounds like a pleasant way to start your day, grab a bag of HEB’s Kenya AA and brew up a cup.

Cheers,

Mrs. Brew