Kenya Nandi - Culto Café
Date: 2025-11-12
Coffee: Kenya Nandi / Culto Café
Origin: Nandi - Kenya
Variety: Batian, Ruiru 11
Altitude: 1,700 – 2,200 m
Process: Natural
Nominal Score: 87.00
Attested Roast: Light to Medium
Dry Fragrance: Blackberry and Cacao
Brewing Parameters
Method: V60
Coffee Dose: 13 grams
Water: 234 ml
Water Temperature: ~93 °C
Total Extraction Time: 2 minutes 10 seconds
Grind: Medium, 15 clicks Timemore C3
Sensory Evaluation
Aroma (brewed coffee):
Raspberry, peach, apple, milk chocolate
Flavor – Structure
Top Notes:
Raspberry
Body Notes (middle):
Ripe peach, apple, vanilla, milk chocolate
Base Notes (finish / aftertaste):
Cacao
Sensory Attributes
| Attribute | Impression | Intensity (0–10) |
|---|---|---|
| Acidity | High and Pleasant | 9 |
| Sweetness | High | 8 |
| Bitterness | Present | 6 |
| Body | Dense | 8 |
| Aftertaste | Woody | 6 |
| Balance | Pronounced body, intense base | 7 |
| Clarity | Open | 7 |
Final Impression
Summary:
The roast profile of these beans is quite uniform compared to others from the same roastery, ranging mostly from light to medium. Low presence of defects. Overall, the beans are well-defined, with some size variation, from very small to larger ones. The resulting cup is extremely enjoyable, with rich acidic, perfumed, and sweet notes, supported by a delightful base of organic cacao. This coffee definitely elevated my experience with the brand and sparks curiosity and interest in trying other offerings from the roastery.
Personal Score (0–10): 9
Would I drink it again? Yes
