Kirill Shulev

Recipe: 12 gr. coffee, 200 gr. water. Temperature around 95 degrees (2 minutes after kettle finished boiling) Very distinct kenyan aroma; body - very smooth and silky, aftertaste - short, flavor - pretty well balanced inclining to the acidic side, no harshness or bitterness, slightly astringent when cools down. Notes of red berries in the cup (e.g. sour cherry). Overall a nice coffee, how the regular Kenya tastes like in my mind.