This is a crowd-pleasing Kenya, which makes sense given the circumstances of how it was selected. It has a well balanced blend of flavors. There is subtle grapefruit, mild winey tones, mild currant, lime, basil, gentle acidity, full body, extremely drinkable. Of this year's Kenya offerings, this one is probably the most traditional as far as being a classic Kenya profile. Now in too light of roasts, it tastes a little bit raw, a little bit sour. You want to give it around 45 seconds to develop after the 1st cracks end, but still well out of the 2nd cracks. That's my sweet spot. Now the other thing you can do is take it just a few snaps into the 2nd cracks, and you're going to lose most of the winey notes, but you have a sweet African coffee with full body that's super smooth. The third way to roast this is about 20 seconds into the rolling 2nds. Now you have a smoky sweet dark roast that's really awesome for you dark roast lovers. Anything darker than that it starts picking up burnt tastes, so be careful about your end point. Dark roast Kenya is actually great coffee, and this one is affordable enough to justify taking it dark. US Arrival: April 2026
Related
Related
Related