Brown sugar and berries on the dry aroma; bright, juicy blackcurrant and grapefruit acidity on entry; caramel and honey sweetness through the middle; a medium, clean body; and a finish of black tea with a light tomato-like savory sweetness.
Buying Tips
Estates and cooperatives: Kenyan coffee comes from large estates or from smallholder cooperative factories; Kiambu, next to Nairobi, has a higher share of estates
A changing region: As the capital expands, some Kiambu coffee estates have been converted to housing, and the planted area shrinks year by year
AA grade: A size grade for the largest beans — grade does not by itself indicate flavor quality
Brewing Notes
Pour-over: Medium-fine grind, 92°C, ratio 1:15
Iced: The bright berry and citrus sweet-tartness is even more refreshing when chilled