Review of Parisi Artisan Coffee’s Kenya Windrush AB Coffee
When I first opened my bag of Parisi Artisan Coffee’s Kenya Windrush AB I have to admit I wasn’t overwhelmed with the aroma. Not that it was bad, only that it was almost non-existent. But what there was smelled sweet.
The surprise came when I opened the grinder.
I’ll admit, the Kenya Windrush coffee beans fought my hand grinder hard, the beans are hard, but once ground, they release a wonderfully bright fruity aroma.
The exact aroma you want to smell in the morning when you’re craving that first cup of coffee.
What Does the AB Mean?
Kenya grades their coffee beans when their green and classifies them as follows:
The larger grades of Kenya coffee beans:
- Kenya E (Elephant Bean)
- Kenya PB (Peaberry)
- Kenya AA
- Kenya AB
- Kenya B
The letter designation is basically a sizing scale. Kenya AB coffee beans consist of both A and B coffee beans mixed together. The A grade is sorted using a 6.8 mm screen while the B grade is sorted using a 6.2 mm screen.
Though not as highly valued as Kenya AA, Kenya AB is also popular and is considered a premium coffee. Typically the Kenya AB grade is the most plentiful so the cost is also advantageous.
Review of Parisi’s Kenya Windrush Coffee
I brewed the Kenya Windrush with two different methods.
My favorite coffee is generally brewed with the Hario V60 (read more), but with medium roasts and darker roasts the Cleaver will also make great tasting coffee
The Cleaver Dripper is a hybrid between the V60 and French Press.
In my opinion, the Cleaver made a better tasting cup of coffee using the Parisi’s Kenya Windrush AB.
With both brewing methods, the coffee is crisp with sour notes. The coffee finishes sweeter as it cools in the cup. The mouth-feel (I like the term body) is pleasant and it stays with you but isn’t bitter at all.
In the Cleaver Brewer, the taste is more balanced, meaning that it wasn’t as sour at first and the taste remained more consistent as it cooled. Normally, I like changing notes in a cup of coffee, but with the Hario, the extremes were a bit much.
My palate didn’t identify tasting notes of grape or plum, but it did finish with a nice bold sweetness.
I tried to adjust the Hario brewing method by pouring water into the dripper slower as well as changing my normal 16:1 water to coffee ratio. Simple adjustments didn’t change the taste much, but since the Cleaver made a good cup I stuck with using that method.
Bean & Roasting Info
Roast Level: Medium
Producers: many smallholder producers
Country of Origin: Kenya
Variety: SL-28 and SL-34
Processing method: Fully washed
Growing altitude: 4,900 to 6,875
Roaster tasting notes: Sweet-tart acidity, grape, dried plum, and darkly sweet finish.
Review and Recommendation Summary
Different brewing methods change the way a cup of coffee tastes. When you first get a bag of new coffee beans, experiment with brewing methods until you find the best method.
With Parisi Kenya Windrush AB coffee I found that the Cleaver Brewer made the best overall cup of coffee. Don’t get me wrong, the coffee brewed with a V60 was good, but the first couple of sips were a bit sour for me.
The Kenya Windrush beans were very hard and the aroma that comes from the freshly ground beans is wonderful!
I also liked that each cup I made from day to day was very consistent. I think the fact the beans are hard kept the flavor inside the beans over the time it took me to go through the whole bag.
This coffee would taste good brewed in an automatic drip machine too I think.
I enjoyed Parisi Artisan Coffee’s Kenya Windrush, if you want to try a Kenyan coffee I’d recommend this coffee.
Not convinced you want this coffee? Click here to read more reviews.
Have you drunk this coffee? If so please let me know what you think about it by leaving me a message below. I’d love to hear your opinion.
The Coffee Pragmatist
No-nonsense advice on artisan and speciality coffee. From bean to cup, though I prefer mugs. Get how-to advice, reviews, recommendations, interviews and discounts on coffee beans from roasters around the country.
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