Harken Coffee - CLOSED
Kenya Nyeri Decaf

Roaster Location: Flag of Canada Vancouver


Bean Source Country: Kenya
Bean Source Region: Nyeri
Varietal: SL28



3 ratings
Ratings here are based on aggregated user reviews of individual roasts from Harken Coffee - CLOSED.
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Latest Reviews and Tasting Notes

  • Victoria S-C

    411 roasts rated, avg score of 4.32

    3.00 - Average

    Low bitterness and acidity, a bit smoky. Just OK.
    2 months ago · See more from Victoria
  • Theodore (Ted) Chan, Managing Editor

    1110 roasts rated, avg score of 4.28

    3.50 - Average

    3.50 - Aroma

    4.00 - Finish

    3.00 - Flavor

    3.00 - Acidity

    3.50 - Balance

    Drank this as part of Leaderboard Season 13.

    Low bitterness, low acidity, caramel coffee with a good mouthfeel. A little bit of white grape and a slightly creamy mouthfeel with some natural sweetness. Just missing the brightness in acidity I like in Kenyans. Had actually heard great things about this roaster, and I'm pretty sure they closed but came back for Leaderboard as a past champion.

    Cupping Method:I made it 3x v60, 196F, 18:1

  • Emily Schadler

    93 roasts rated, avg score of 4.24

    3.50 - Average

    This one falls in the "pretty good" category for me. It was not my favorite decaf.

    Cupping Method:Hario V60 pour over

    1 month ago · See more from Emily

More Details

Bean Source Country: Kenya
Famed for its bold, bright acidity and fruity, wine-like flavors, Kenyan coffee often features blackcurrant, citrus, and tropical fruit notes. The high elevations, volcanic soil, and meticulous processing techniques contribute to the consistent, high-quality beans, with SL28 and SL34 among the most esteemed varieties.
Bean Source Region: Nyeri
Specialty coffee from Nyeri, a region in the central highlands of Kenya, is highly prized for its bright acidity, complex flavor profile, and rich body. The coffee is often grown at 1,500 to 2,100 meters above sea level, benefiting from volcanic soil and a climate marked by adequate rainfall and moderate temperatures. These factors contribute to the development of coffee cherries rich in sugars and acids, creating a cup that often exhibits notes of blackcurrant, citrus, and tropical fruit, layered with subtle floral and tea-like undertones.
Decaffeinated coffee has undergone a process to remove most of the caffeine content while preserving its flavor and aroma. There are three primary decaffeination methods. The solvent-based method involves soaking coffee beans in water to dissolve the caffeine, followed by adding a solvent, such as methylene chloride or ethyl acetate, to bind to the caffeine molecules selectively. The Swiss Water Process (SWP) is a chemical-free method that relies on the principles of solubility and osmosis. Finally, the carbon dioxide method involves using supercritical carbon dioxide to extract caffeine from the coffee beans. Decaf coffee typically retains most of the flavor and aroma of regular coffee but with a significantly reduced caffeine content (around 2-3%).
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