Our newest catchphrase? “Oh My Delicious Lord!” So we’ve talked about everything from coffee slapping us in the face to coffee making us salivate and even cry. But this one, Oh LAWD, this one is gonna make you SLAP YO MAMA, catch the Holy Ghost, repent, then repeat. Nothing short of an insane adrenaline rush, this electrifying wild fruit beauty is layered with velvety chocolate and butter cream almond. It has a highly concentrated very berry flavor masked with mouth-watering layers of milk chocolate. Roasted at City, City+, and Full City, we took this coffee all over the map with us and tasted the hell out of it. Our online store, Jitterz Café, offers this coffee at all three roast levels listed here – tailored specifically for your taste preference! Snag it for some holy ghost rolling fun! *Photo Credit: Gevon Knox, GServo Photography*
Such an appropriate introduction to this coffee. It features bright characteristics over different types of preparation: a candy-like fruitiness, orange and tangerine, strawberry blanketed in mouth-watering layers of chocolate.
Grind & Prep: Coarse, French Press | Coarse, Pour-over
Dry Aroma: Nutty, Maple Syrup, Cardamom
Wet Aroma: Tussin, Syrupy Pancakes, Nutty Butty Bar
Mouthfeel: Smooth & Velvety
Full City Roast
Skip over to Full City and you get a much more mature cup featuring different herb and fruit elements: basil, lime, tangerine, pomegranate, warm buttery popcorn, gala apples, and milk chocolate almond. At this level we have a beautiful smooth velvet chocolate finish. Upfront, it has chocolate on the cusp and a hint of blueberry softness. As it cools we get to experience some strawberry layered with butter cream and cream cheese frosting. There is such a peaceful ambiance to the Full City roast. The Full City roast would likely pair well with a full-bodied Madura cigar that has a hint of woody spice elements.
Grind & Prep: Med/Coarse, French Press | Semi-Fine, Pour-over | Fine, Vietnamese Phin Filter
Dry Aroma: Nutty, Maple Syrup, Cardamom
Wet Aroma: Pancakes, Canoli, Baked Bread
Mouthfeel: Smooth & Velvety
City+ Roast, Ooooh-weeee, that Damn City+ Roast!
City+ roast proves to be an electrifying experience in both the French Press and the Vietnamese Phin Filter. This roast and preparation is the ultimate performance level for this coffee. City+ roast introduces an intense intimacy of boastful wild fruit, tangerine, raspberry, toffee nut, macadamia nut and finishes like a sexy chocolate fruit bomb. At this roast and grind, it would perform as amazing single origin espresso (SO, meaning from one coffee region, not a blend). The texture, acidity, brightness and the subtle chocolate nuances combined with its boastful fruit and herb complexities takes the experience to a whole other level.
Grind & Prep: Coarse, French Press
Grind & Prep: Fine, Vietnamese Phin Filter, 10-min Steep, 2.5 Tbsp tightly packed, Slowly Releasing the Screw-Down Filter
Wet Aroma: Caramel, Chocolate, Fudge
Mouthfeel: Fruit-like texture, a bit dryer, gorgeous acidity
Absolutely nothing – Harrar owns the stage, and totally deserves it! We wouldn’t want to rob it of its ultimate performance, i.e., no unnecessary distractions. But if you must…a handful of nuts (almond, pecans or walnuts), raisins, freshly-baked, warm buttery bread or mango.
Ok, so judging by the lit Christmas tree in the background and the Christmas gift suggestion, we all know that I may be a wee bit late on the video update… Anyhoo, we recently tasted the Kenya AA from BaristaOnDutY, and the sensations we received from this coffee was like taking a trip to the moon – that exciting. We tested this one over different types of preparation as well as different grinds and came to the conclusion that this was more than a “knock your socks off” kinda deal. This coffee’s characteristics are versatile enough to be both complex and balanced – but we’ll get to that part in a sec. The scent alone was like a buttery praline – it made me drool and get a little weak in the knees while yelling “GET IN MY BELLY!!”
Taste Test Snapshot: French Press, Coarse Grind, 4min steep
- Dry Aroma: Buttery, caramel, a hint of licorice
- Wet Aroma: Sweet, honeyed, almond, praline
- Taste: An elegant, nutty earthiness, very citrusy, lemon, bright, clean, winey, chocolate undertones, high acidity
- Overall Notes: A citrusy cup throughout that is eclipsed by chocolate undertones. As it cools, more berry emerges.
Taste Test Snapshot: Vietnamese Phin Filter, Fine Grind, 5-6min steep
- Dry Aroma: Buttery chocolate
- Wet Aroma: Sweet berries
- Taste: Profound nutty, earthy and chocolate flavors that accompany its caramel aroma, a hint of citrus, high acidity
- Overall Notes: This preparation revealed a citrus blast that was finished by almonds and chocolate.
- Click here to learn how to properly use a Vietnamese Phin Filter – by BaristaOnDutY
Taste Test Snapshot: Pour-Over, Medium Grind, 4min steep
- Dry Aroma: Buttery, caramel
- Wet Aroma: Caramel, nectar, honeysuckle
- Taste: Pear-like, fruit, chocolate, berries, high acidity
- Overall Notes: The first time in the pour-over, we got some of the chocolate and dark fruit. The second time around and with a little rest, this coffee had a much more intense punch of berry and fruit. All of these flavors were eclipsed by chocolate upon the first sip. As it cools, chocolate becomes very present. It proves to have a balanced complexity throughout the duration of the cup.
Now here’s where we get to complexity and balance. Can a cup be both complex and balanced – I know, awkward that we use these two terms as complimentary to each other within the same sentence – and if so, what does that mean? There were four key tastes that apply to this Kenya AA coffee: citrus, berries, chocolate, and lemon. Let’s watch to see how they all play a role in this coffee’s existence.
As we see, at different moments in time and over the course of a few different types of preparation and grinds, the Kenya AA reveals its multi-faceted characteristics throughout the experience of the cup while letting us know of its possibilities and its range – COMPLEXITY. There are no “random” moments that are unpleasantly tasted; however, it is a harmonious experience that may catch us by surprise, but it is a pleasant mix of the unexpected, and makes for a very pleasurable and desirable cup – BALANCE. Read more about complexity and balance here.
Now, I am a 100% advocate for fresh-roasted coffee. But after returning from a few months of travel, I realized I still had at least one cup’s worth of beans to brew from this amazing coffee – BaristaOnDutY’s Light Roast Vietnamese Caphe R16. I fired it up, and much to my surprise, I was greeted with elements of caramel, raisin, and wine – almost like a nice pinotage or syrah. This was very different from the woodsy, tobacco-like qualities I had experienced upon fresh roast. I must say, after a few months – yes a few months – of rest, this coffee still had some mind-blowing characteristics. Of course I lit up a cigar to go along with it, which turned out to be the perfect pairing. Perdomo Lot 23 Belicoso, a mild cigar with woody and sweet spice notes, complimented this coffee so well. For as little as $4.95, you can enjoy this torpedo for about 30-45 minutes along with a sweet caramelly, rested, light roasted Vietnamese Caphe R16 from BaristaOnDutY.com. Coffee + Cigar Pairings.
Previous R16 Reviews
A few weeks ago, we did a review on BaristaOnDutY’s Light Roast Vietnamese R16, which featured woodsy, tobacco and molasses scents highlighted by Asian spice, soft caramel, sweet raisin, and plum. The cup profile announced licorice, smoked wood, and some dark fruit - I know, I’m salivating! After a few days of rest, this coffee boldly expresses dark plum, berries, caramel, and honey – but this time around we paired it with a suggested lighter cigar – La Gloria Cubana Churchill 7×50 NT that lasted us for a little over an hour. Dive into Raging Brews: The Smokehouse.
So I’ve been reviewing some Vietnamese coffees from BaristaOnDutY.com, and I was excited to see that there was a surprise coffee for me to review – no label or anything. So I’ve decided instead of testing it and telling you about it, we should find out the surprise together. c(_) Cheers! *Clank*
I am going to play with this in the roaster and give you a full review soon!
Suggested Preparation: Wait & See!
The Vietnamese Caphe is such an incredible coffee, it’s ridiculous. Its atypical shape, aroma, and taste qualities made me keep by nose deep into the beans for the majority of the tasting. Provided by BaristaOnDutY.com (@BaristaOnDutY), this coffee’s dry whole bean aroma was a collaboration of several scents: onions, spice, tobacco, leather, smoked wood chips, grassy. Its ground dry aroma is where we experienced more of the sweeter scents like caramel and soft floral accents. The wet aroma (immersing in water) – Oh My God – intense tobacco & molasses was very apparent. We also got hints of sweet raisin, plum and more of that caramel – but also a smoked wood.
So we finally get to taste: winey, licorice, tobacco & cigar accents, would be great for espresso, a very clean finish. About halfway through, all of the dry and wet aromas along with the upfront tastes blend together very well and are quite pleasurable!
The Beans: The beans were actually quite small in comparison to the average bean. Interestingly enough, the texture of the beans were both smooth and rigid and had a color variation of both dark and light. These unique traits give it character and an unconventional beauty.
Pairs Well With: A light cigar, A rich chocolate dessert
What to look for soon: best preparation methods (espresso, drip, French Press, phin filter)