Sidney Kibet, 31st May 2025 - High charge temp, 25% developm...

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Roast Details

RoastSidney Kibet, 31st May 2025 - High charge temp, 25% development, 15% weight loss
Roasterheinrich
Roaster Rating
Roaster TypeKaleido Serial
CreatedJune 1, 2025, 3:41 a.m.
RoastedMay 31, 2025, 9:37 p.m.
Charge230.0° C—:—
Dry End151.0° C4:24 m
1st Crack182.0° C8:09 m
1st Crack End——:—
2nd Crack——:—
Drop195.8° C10:53 m
Cool121.8° C15:42 m
Dry %40.5%
Maillard %34.5%
Dev %25.1%
Weight170.0 g to 143.7 g15.5% Loss

Beans:

Sidney Kibet | SL28 & Batian | Kenya | \xa316kg

Soft berry and citrus on the dry, juicy, clean acidity with lemon brightness and a syrupy texture.
A refined Kenyan AB with elegant fruit structure and exceptional clarity.
This lot was produced by Sidney Kibet and cultivated in Homa Bay County, Kenya, at elevations between 1,400 and 2,000 metres above sea level. It was processed by Misadhi Coffee, a local team committed to quality and traceability.
Sidney\u2019s coffee represents the best of Western Kenyan terroir \u2014 a layered and expressive cup that evolves beautifully as it cools, offering bright fruit, clean acidity, and a round, syrupy body.


Code: K-02
Producer: Sidney Kibet
Region: Homa Bay County, Kenya
Variety: SL28 / Batian
Elevation: 1,400 \u2013 2,000 masl
Grade: AB
Cup Score: 87


Process:
This lot was processed using the traditional washed method, designed to highlight the vibrant acidity and complex fruit profile typical of Kenyan coffees.
Cherries are hand-picked and floated to remove defects.
After pulping, the coffee undergoes wet fermentation in tanks to break down mucilage naturally.
The beans are then washed in channels and soaked in clean water for final flavour refinement.
Finally, they are dried slowly on raised beds, with constant turning and cover during rain or midday sun.
The result is a crisp, transparent cup with layers of fruit and a refreshing finish.