Our latest cup of coffee is Papua New Guinea Kimel from Lexington Roasters in Lexington, VA.
In November 2012, Ken Davids at Coffee Review gave it 91 points and the following profile: "Softly tart, round, gentle. Prairie flowers, quiet citrus, carob-like chocolate in aroma and cup. Light but silky mouthfeel. Chocolate carries into a clean, balanced finish.
We found this to be a very good coffee, smelling malty and chocolatey out of the bag and able to be brewed at a variety of strengths, even without becoming bitter at the high end of strength. We agree with Ken Davids per the citrus and carob notes. We really noticed the carob, in particular, and this element balanced the acidity and citrus flavors quite well. However, we like a bit more complexity to flavor, thus the 8 below. The coffee had a very smooth mouth feel and an appropriate level of acidity, with a milky chocolate and smooth aftertaste.
Our Preferred Preparation for this Coffee*
Strength: 4.5 slightly heaping TBS of whole beans
Ratings (out of 10)
Bag Aroma: 8
Brew Aroma: 7
Mouth Feel: 9
Our Rating: 89 (out of 100)
*We use a Capresso 560 Infinity Conical Burr Grinder and test-brew in a 12-cup drip brewer. We aren't necessarily recommending this brew strength, more so just stating how we preferred to drink it.