{"product_id":"roast-experiment-kihuyo-loring","title":"(Roast Experiment) Add on Loring profile of Kihuyo Washed AA","description":"\u003cp\u003e\u003cstrong\u003eTry our first Loring Falcon extra light profiling for the first week that we release this lot!\u003c\/strong\u003e We're not leaving Proaster for Loring, but we're always in the pursuit of knowledge and learning. Perhaps in the future we find specific coffees we think may tailor better to one roast system over another. For more context, Aidan started production roasting on the Falcon at his other production job with Pastime Coffee and since, we've been roasting burner green on the Loring Falcon to learn the system better. Have you ever wanted to try the same green from the same roaster but on two different roast environments? Here is a great opportunity to try the same coffee with very similar approach on a traditional drum verses a Loring air roaster.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eLoring technically is a drum roaster but it works differently to traditional drum. It has a stationary barrel and a paddle to circulate the coffee seeds during the roast. Loring also doesn't suspend the barrel over heat, instead it heats up air to the side of the barrel that gets recirculated through the roast in a closed loop. Unlike traditional drum roasters, almost the entirety of the roast is convective. It creates a really unique \"roaster character\" we're excited to be able to offer as an A\/B comparison to our standard approach on the Proaster. \u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eAbout this lot:\u003c\/h4\u003e\n\u003cp\u003eThis Mutheka Kihuyo AA separation blends old school (rounded and sweet flavors: pear, brown sugars, soft) and new school Kenya (vibrant acidity and red\/purple fruits: blackcurrant, plum, electric). Typically AA lots showcase the best acid Kenya has to offer and this lot is no exception to the rule. It has the mouth puckering acidity that we chase. That acid leans malic and tartaric (to us), over citric. Under the hood, there's nice pastry notes to the body, like a classic French pastry crust, cooked almond, stewed pear and rhubarb all wrapped in a caramelized brown sugar. That malic acidity and sweetness together remind us of the French pear tart dessert. The body is tartaric, clean and drying, like a strong white grape varietal -- think Sauvignon Blanc. The tea quality and strong plum flavor remind us of Maesil (fermented green plum) concentrate in a refreshing, Korean tea.\u003c\/p\u003e\n\u003cp\u003eThese notes are based on the Proaster profile. We have an approach but not a curve to share just yet. We'll update the site after the fact though. We're excited to taste along with you for how the Loring profile differs. We expect a more muted acid, a softer tea-like body, less solubility, but a more balanced and high clarity representation of what this coffee has to offer.\u003c\/p\u003e","brand":"Base Coat Coffee Drops","offers":[{"title":"100g (~3.5oz) \/ Loring","offer_id":51760521216216,"sku":"KMAA-B100-LO","price":14.0,"currency_code":"USD","in_stock":true},{"title":"100g (~3.5oz) \/ Both Profiles (QTY is split)","offer_id":51769934643416,"sku":"KMAA-B100-SP","price":15.0,"currency_code":"USD","in_stock":true},{"title":"200g (~7oz) \/ Loring","offer_id":51760521314520,"sku":"KMAA-B200-LO","price":23.0,"currency_code":"USD","in_stock":true},{"title":"200g (~7oz) \/ Both Profiles (QTY is split)","offer_id":51769934676184,"sku":"KMAA-B200-SP","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/0019\/5800\/files\/loring_kihuyo_aa_1.png?v=1780540811","url":"https:\/\/basecoatcoffee.com\/products\/roast-experiment-kihuyo-loring","provider":"Base Coat Coffee","version":"1.0","type":"link"}