{"id":2218,"date":"2017-03-26T17:19:56","date_gmt":"2017-03-26T21:19:56","guid":{"rendered":"https:\/\/themodernbarista.com\/?p=2218"},"modified":"2017-03-26T17:19:56","modified_gmt":"2017-03-26T21:19:56","slug":"kenya-kangunu-lemon-mkate-wa-maji","status":"publish","type":"post","link":"https:\/\/themodernbarista.com\/index.php\/2017\/03\/26\/kenya-kangunu-lemon-mkate-wa-maji\/","title":{"rendered":"Kenya Kangunu with lemon mkate wa maji"},"content":{"rendered":"

\"KenyaKenya Kangunu<\/a> is the newest online exclusive coffee to be offered on the online store.\u00a0This is the third offering, the first being Costa Rica Vista del Mar yellow honey and Papua New Guinea Luoka<\/a>. These coffees are, to my knowledge, released in other countries, but a small amount is offered online. Because of the limited quantities, these seems to sell out fairly quickly! I was lucky enough to notice\u00a0Kenya Kangunu shortly after it was released online and ordered it right away.<\/p>\n

I first tasted this side by side with core Kenya, and was surprised how different they were. The Kangunu is lush with a layered complexity with notes of dark chocolate and lemon, while the core Kenya is juicy with\u00a0unmistakeable notes of grapefruit.<\/p>\n

 <\/p>\n

 <\/p>\n

<\/p>\n

 <\/p>\n

This is a fully washed coffee with a Kenyan style double fermentation (also known as the “double soak”). What does that process look like? The cherries are depulped and\u00a0then fermented in upper tanks for 12 hours. After a quick wash, they ferment the coffee a second time to ensure maximum acidity and cleanliness before they wash and grade it in channels. They soak it overnight to increase acidity, brightness and cup clarity. They sort the parchment as it dries on raised beds for 10-14 days, and will rest for about 30 days before shipment. The result of this double fermentation method is a beautifully balanced and complex cup.\u00a0Tangy and lemony with black currant and dark chocolate undertones.<\/p>\n

\"KENYA

KENYA KANGUNU WITH LEMON MKATE WA MAJI<\/p><\/div>\n

Mkate wa Maji is a traditional Kenyan crepe or pancake. It is traditionally flavored with cardamom and brown sugar and served with tea. When I was growing up, on the weekends my mom would always cook us dutch babies for breakfast. For this pairing I decided to essentially combine the two to make a more modern pairing. The creme is served with lemon curd, fresh blackberries and powdered sugar. \u00a0The lemon curd bring out the vibrant and zesty lemon notes, making for a perfect way to start the day!<\/p>\n

\t\n
Kenya Kangunu with lemon mkate wa maji<\/div>\n
<\/div>\n
Author: Jocelyn Freeman<\/span><\/div>\n
\n
Ingredients<\/div>\n