Redcurrant, Hibiscus, Oolong Tea
From 2,100 metres in Kenya's Aberdare Range, Komothai AA is a washed single origin with a clean, vivid character - redcurrant and hibiscus up front, with a finish that drifts into something almost tea-like. It suits a slower, more considered brew, and rewards anyone who enjoys a cup with real brightness and definition.
Bright, tea-like clarity from Kenya
Grown at 2,100 metres in the upper reaches of the Aberdare Range, this Kenyan AA from the Komothai Cooperative is the kind of coffee that rewards a slower brew. The altitude, the surrounding mist and the neighbouring tea gardens create a microclimate that draws out real complexity - redcurrant and hibiscus on the brighter end, with something closer to oolong tea threading through the finish. It's a washed coffee, so what you get in the cup is clean and defined: the fruit vivid without being jammy.
Komothai is a community lot, processed in-house by the cooperative, and that care shows in the cup. Kenyan coffee has a reputation for this sort of precision - high-toned, juicy, with a clarity that holds up whether you're brewing on a V60 or an Aeropress. If you tend to enjoy coffees with a floral or tea-like quality rather than the chocolatey end of the spectrum, this is well worth your time.
Roasted by Coaltown in Ammanford, on their beautifully restored 1950s Probat drum roaster, it arrives with the same attention to detail that runs through everything they do.
About the Roaster
Scott James set up Coaltown in Ammanford, a South Wales town that ran on anthracite coal for generations, with a straightforward idea: that great coffee could give a post-industrial community something to rally around again. The team roasts daily in small batches, working a range that moves from easy-drinking espresso blends through to more expressive single origins.
