In this episode we discuss the difference between the strength of coffee vs roast profile. 

The coffee we taste for this episode is from hard beans  coffee.

Country:  Kenya

Farm: Koimbi

Region: muranga

Altitude: 1600-1800m  m.a.s.l

Varietal: SL28 & SL34

Drying: raised beds

Process: Washed

Fermentation:  Dry fermented Extra

links. https://father.coffee/

https://worldcoffeeresearch.org

https://perfectdailygrind.com

South African coffee farm

@mpenjaticoffee

@father_coffee

@thecaffeinecommunity

@theoglr

@stefanswarts

@christian__jacobs