Isolated SL28 AA - Ol’ochoy

Name: Isolated SL28 AA - Ol’ochoy
Brand: liquiddream.
Price: 13.0 EUR
Availability: InStock

€13,00 EUR

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ISOLATED SL28 AA - OL’ OCHOY

Farm: Ol’ochoy
Owner: Paul Nian
Region: Nandi County, Western Kenya
Location: Rift Valley
Altitude: 1,900–2,205 masl
GPS: 0.0046°S, 35.3961°E

Processing: Washed - Double Fermentation

Handpicking and sorting of ripe, deep-red cherries to remove unripe, overripe, and defective fruit.
Pulping using an on-farm 2-disc pulping unit to remove the outer skin.
First fermentation for approximately 12–24 hours to break down the mucilage layer.
Washing in water channels with separation and removal of low-density "floaters".
Second fermentation of denser beans in fresh water for an additional 12–24 hours.
Soaking in clean water for up to 24 hours to stabilize the process and thoroughly clean the parchment.
Sun-drying on raised African beds with regular turning for 7–21 days until moisture reaches 11–12%.
Milling to remove parchment and grading by size, shape, and density (AA grade).

We taste: Blackcurrant, Lemon tart, Hibiscus, Thyme. Juicy and vibrant and well structured acidity.

Description

This SL28 is quite different from most Kenyan coffees we have tasted. It has the blackcurrant character we associate with Kenya, but the way it develops in the cup is what makes it special. I mean, how often do you get to drink an isolated SL28 from Kenya?
When hot, blackcurrant is immediately present, accompanied by a bright citric acidity that reminds us strongly of hibiscus. The sweetness is very berry-like and the mouthfeel is juicy yet elegant. The cup is vibrant and aromatic, with something slightly autumnal about it.
As it cools, the acidity changes noticeably. The hibiscus becomes wider and softer, with a more pronounced malic quality, and gradually gives way to green apple. This brings a fresher and more delicate character to the cup. At the same time, the blackcurrant becomes sweeter and more integrated, rather than simply remaining sharp and fruit-driven.
The spice character is already present when the coffee is hot, sitting behind the fruit and acidity in the finish giving this coffee its uniqueness. As the cup gets colder, it becomes increasingly pronounced and starts to play a much bigger role in the overall profile. It almost feels candied.
Kenyan coffees can be known for a spicy finish that sometimes feels quite sharp or rough or at least not round. Personally, that is not really my beauty ideal in a coffee (just a personal opinion). But here, the spice is so well integrated that I absolutely love it. It feels almost polished or candied, with the sweetness wrapping around the spice. We joked that it reminds us of the glaze on a Christmas roast - one of those slow-cooked pieces of meat with spice needles and a thick sugar glaze. And we mean the glaze, not the roast, haha! (definitely nothing you want to say about your coffee but trust me, it is so good!!!). This association surely also comes from the fact that we admittedly lack vocabulary for this finish. Never had something close to it!
For us, this is what makes this coffee so unusual. It has many of the recognizable elements of Kenyan coffee, but they come together in a way that feels unusually elegant, polished and complete. It is a coffee I can genuinely see myself drinking for a very long time.