From the Kabare Farmers Society in the Kirinyaga region. This is one of the highest acidity coffees I've had in a while and really sparkles on your tongut, but then it also has flashes of honey and grapefruit with a puckery mouthfeel and it ends on a sweet raspberry note. It sounds pretty bad, but it ended up really standing out and being one of our favorites. The large defect-free AA beans are the SL-28 and SL-34 varietals that the good Kenyas always are. Roast it about 25 seconds past the end of the 1st cracks. You can draw out the middle of the roast more than with most Kenyas to make it a little creamier if the acidity is too much. I like it in a french press which smooths down some of the acidity and pulls out the most complexity. In this upsidedown tariffed coffee market, Kenya has emerged as one of the least expensive coffees on the market despite being one of the highest quality. US Arrival June 2025
