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93

Terroir Coffee

Kenya Karindundu

Roaster Location: Acton, Massachusetts
Coffee Origin: Nyeri growing region, south-central Kenya
Roast Level: Medium-Light
Agtron: 54/76
Review Date: August 2006
Aroma: 9
Acidity: 8
Body: 7
Flavor: 9
Aftertaste: 8

Blind Assessment

Intense, lyrically sweet coffee: honey, flowers and the pure notes of coffee fruit carry from aroma to cup; the acidity is tart but caramelly, even buttery. Impeccably clean, delicately rich finish.

Notes

Terroir is a relatively recently established microroaster selling only elite single-origin coffees, no blends. It specializes in medium roast styles designed to foreground the character of the green coffee. Terroir is the creation of George Howell, one of the world's leading coffee visionaries. Visit www.terroircoffee.com or call 866-444-5282 for more information.

Who Should Drink It

Lovers of everything classic yet passionate. The perfectly struck medium roast develops the coffee without a trace of either greenness or graininess on one hand or roast taste on the other.

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This review originally appeared in the August, 2006 tasting report: Now or Never: Special Reserve Coffees

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About the Author: Kenneth Davids

Kenneth Davids is editor, chief writer and co-founder of Coffee Review. His latest book, 21st Century Coffee: A Guide is an unprecedentedly thorough survey of specialty coffee in all of its aspects, authoritative yet engaging. He has been involved with coffee since the early 1970s and has published three earlier books on coffee, including the influential Home Roasting: Romance and Revival, now in its second edition, and Coffee: A Guide to Buying, Brewing and Enjoying, which has sold nearly 250,000 copies in five editions.

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