Black currant, lime, and brown sugar. This trio defines the flavor profile of the Kenya EAAGADS from the Prague-based roastery Tribes of Mokha. Black currant dominates the cup with an intensity that every pour-over lover associates with Kenyan coffee. Lime adds a fresh acidity, and brown sugar rounds out the entire profile with its sweetness, ensuring the cup isn’t just sharp. The roastery roasted this coffee specifically for drip brewing, so that’s the best way to enjoy it.
It comes from the Eaagads Estate in Kenya’s Kiambu region, at an elevation of 1,400 to 1,600 meters above sea level. Four coffee varieties are grown on the farm: Acaia, K7, Ruiru 11, and SL28. Each brings a slightly different dimension to the cup. SL28 is a classic Kenyan variety known in the specialty coffee world for its intense blackcurrant notes and distinctive body. K7 is a Kenyan cultivar from the Bourbon family, and Ruiru 11 is a modern Kenyan hybrid. Acaia is a Brazilian rarity characterized by strikingly large coffee beans and a relatively balanced body. It is precisely this blend of varieties that makes a cup of EAAGADS coffee more complex than the three flavor notes on the label would suggest.
The coffee was processed using the washed method. With this method, farmers remove the skin from the cherries and allow the beans to ferment to release the remaining pulp. They are then thoroughly washed with water and dried. The washed method gives the coffee its characteristic clarity and cleanliness, allowing black currant and lime to stand out without any distracting notes. Brown sugar then adds a sweet finish that nicely brings the two tart flavors together.
- Farm: Eaagads Estate
- Elevation: 1,400 to 1,600 meters above sea level
- Varieties: Acaia, K7, Ruiru 11, SL28