⁠Caramelo

Caramelo is derived from the Spanish and Portuguese word for "caramel" or "candy". An exceptional signature espresso and drip roast created by Maytac International Partners Ltd. Expertly uniting high-altitude Arabica beans from Kericho in Kenya's Western Rift Valley with Nyeri in the renown Central Highlands, this medium-dark roast delivers a harmoniously complex, full-bodied cup defined by deep natural sweetness, vibrant acidity, and lingering warmth. Designed for commercial coffee buyers, specialty roasters, and discerning cafés, Caramelo represents the pinnacle of innovative Kenyan coffee blending.

Origin Provenance & Terroir

The foundational secret to Caramelo’s distinct flavor profile lies in the microclimates and nutrient-rich volcanic soils of two distinct world-class Kenyan coffee regions:

• Kericho (Rift Valley): Grown at high altitudes along the fertile slopes of the Mau Escarpment, Kericho coffee experiences consistent rainfall and optimal diurnal temperature shifts. This environment fosters dense cherry development, yielding deep fruity undertones, subtle spice notes, and pronounced naturally occurring sugars.

• Nyeri (Central Highlands): Situated between the eastern slopes of the Aberdare Mountain Range and Mount Kenya, Nyeri produces some of the world’s most celebrated high-acid Arabica. The region's nitrogen-rich red volcanic soil contributes bright, floral, and wine-like citric characteristics that elevate the blend’s brightness.

By combining the lush, sweet profile of Kericho with the crisp, elegant acidity of Nyeri, Caramelo creates a perfectly balanced sensory dynamic that excels across multiple brewing methods.

Botanical Varieties & Dual Processing Innovation

Caramelo integrates four of Kenya's most legendary and technologically advanced Arabica cultivars: SL28, SL34, Ruiru 11, and Batian. SL28 and SL34 provide classic Kenyan complexity—celebrated globally by institutions like the Specialty Coffee Association (SCA) for their intense blackcurrant, citrus, and floral attributes. Batian and Ruiru 11 introduce structural stability, full body, and robust cup consistency.

To unlock maximum complexity, Caramelo utilizes a dual-processing method:

1. Natural Sun-Dried (Kericho): Hand-picked ripe coffee cherries are dried whole on raised African beds under direct sunlight. As the mucilage dries into the parchment, natural fruit sugars infuse into the green coffee seed, imparting dense honeyed sweetness, berry complexity, and a syrup-like mouthfeel.

2. Fully Washed & Sun-Dried (Nyeri): Cherries are pulped, fermented in clean mountain water tanks to remove mucilage, washed, and dried on raised beds. This traditional technique highlights pristine clarity, clean floral aromatics, and sparkling citric acidity.

Roast Profile & Cupping Notes

Caramelo is precise-roasted to a Medium-Dark profile at 225°C. This target end-temperature gently caramelizes the heavy natural sucrose inside the SL28 and SL34 seeds without scorching delicate floral aromatics or muting bright citric notes.

Roast Level : Medium-Dark
Roast Temp  : 225°C
Body        : Full, Syrupy & Velvety
Acidity     : Bright, Citric & Well-Balanced
Finish      : Long, Lingering & Sweet

Sensory Profile Breakdown

• Aroma: Warm cane sugar, dark wild berries, jasmine florality, and fresh cardamom spice.

• Flavor Profile: A rich core of burnt caramel, ripe plum, and candied orange peel, complemented by dark cocoa and subtle cinnamon undertones.

• Mouthfeel: Full-bodied, coating, and syrupy, retaining structural elegance when combined with steamed milk.

• Aftertaste: Exceptionally clean, lingering sweet caramel finish with zero bitter astringency.

Technical Specifications & Sourcing

For green bean procurement managers, commercial roasters, and wholesale partners seeking quality compliance standards established by the International Coffee Organization (ICO), Caramelo adheres to strict grading and export quality benchmarks:

Recommended Brewing Guidelines

Caramelo’s versatile roasting curve makes it flexible across commercial espresso systems and filter preparations:

• Espresso Extraction: Ratios of 1:2 to 1:2.2 (18g in, 36g–40g out over 27–30 seconds at 93°C) yield a thick, hazelnut-hued crema with heavy caramel sweetness—ideal for cappuccinos and flat whites.

• Filter & Pour-Over (V60 / Chemex): A medium-coarse grind brewed at 92°C highlights bright floral aromatics, plum-like acidity, and a crisp, sweet finish.

Partnering with Maytac International Partners Ltd

At Maytac International Partners Ltd, we bridge the gap between premium Kenyan smallholder farmers and global specialty coffee markets. Our commitment to direct-trade transparency, rigorous quality control, and sustainable supply chains guarantees that every batch of Caramelo meets exact physical and sensory standards.

Whether you are seeking wholesale roasted coffee bags for retail chains, private label roasting services, or green coffee container shipments, our export team provides complete logistical support from Nairobi to global destinations. Explore our full range of single-origin and blended Kenyan coffees at Maytac International Partners Ltd to request samples or secure wholesale pricing for your business today.

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This complex blend needs a gentle approach to unfurl its fruity, floral, and spicy layers:

• Best Brewing Methods: Pour-over (V60), French Press, Espresso, AeroPress
• Recommended Dose: 18g coffee for 288ml water (1:16 ratio)
• Grind Size: Medium-coarse (French Press) / Medium-fine (Pour-over/AeroPress) / Fine (Espresso)
• Water Temperature: 91°C – a moderate temperature prevents the natural-process fruity notes from becoming muddied while fully extracting the spicy brightness
• Brew Time: 2:45 – 3:15 minutes (Pour-over) / 4 minutes (French Press) / 2 minutes (AeroPress) / 25–30 seconds (Espresso)
• Pro Tip: Try brewing this as a pour-over and let it cool slightly—the floral and fruity notes become much more pronounced as the cup drops in temperature.