The roast dominates the coffee, but agreeably so. Co-cupper Christy Thorns: "Multi-layered with roasty bitter chocolate, stewed prunes, raisins, and sweet spice. (89)" Ken: "Rich, deeply roasty and bittersweet, excellent dimension, dry berry and floral tones shimmer behind the roastiness. Chocolate toward the finish. (88)" Christy concludes that, although the profile may lack top-notes, a "syrupy body makes for a powerhouse of a cup."
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We found 754 reviews that match your search for kenya. Coffees are listed in reverse chronological order by review date. Older reviews may no longer accurately reflect current versions of the same coffee.
Bright but sweet, lyrically and complexly high-toned. Lemon, cherry, black currant in the aroma. In the cup cherry, tart berries, sweet grapefruit, even a rounding hint of milk chocolate.
An enormous, enveloping coffee, grandly acidy yet voluptuously sweet. So sweet the term acidy becomes almost moot, though its dry rigor necessarily grounds and complicates the sweetness. Cabernet wine and ripe cherry notes. Anonymously nominated.
Simultaneously intensely acidy and extravagantly sweet, medium-bodied, with a whole basket of fruit tones: apricot, dry cherry, sweet lemon, a tiny whiff of chocolate, all lush, crisply rich, complex.
Shallow and thin throughout. Sweet, caramelly, high-toned, but without nuance or dimension in either aroma or cup. Thin, astringent finish.
High-toned, complex aroma: sweet citrus, cherry, apple. In the cup gently acidy, while the fruit maintains its complex, elegant trajectory: Meyer lemon, grapefruit, tart berry. The initial, almost shocking rush of sweetness is balanced by a crisply bitter finish.
A quintessential Kenya: sweetly and richly acidy, the cup complicated by the crisp, complex, dry fruit notes characteristic of Kenyas: grapefruit, black currant, black cherry. The finish is dryly tart but clean.
Intense but sweet, fruit-toned acidity; delicate but rich in presence and mouthfeel. Lemon and grapefruit notes in the aroma; lemon and floral tones in the cup. The finish is lightly astringent but rich.
A Kenya in the more delicate mode: dry yet sweet, crisply fruity with grapefruit, apricot and black currant notes. Turns from crisp to slightly astringent in the finish.
The softer style of Kenya: sweet, flirty, utterly seductive, but with a gently acidy backbone. In the aroma crisp temperate fruit tones, apple or pear perhaps, in the cup flowers and chocolate.
A sweet Kenya, seductive rather than severe with its balanced acidity and delicate, quietly complex citrus and floral tones.
Relatively light bodied but intensely dry and richly astringent, with an austere pineapple- and grapefruit-toned fruit. The finish, like the cup, is astringent but exhilarating. Director of Coffee Geoff Watts admires this Kenya's "pristine character" and its "dynamic and elegant acidity."
Classic Kenya profile: Austerely dry and acidy, with a crisp, astringent-yet-sweet fruit note that coffee professionals are fond of describing as black current. If black current does not ring any synapses, try dried cherries. However described, this flavor note is exceptional in the world of coffee. The discerning reader who nominated this coffee offered no description, but bravely rated it a 95 to 100.
A Kenya in the grandly classic mode: intense but perfectly balanced, full-bodied, voluptuous with dry red wine and cherry tones, acidy without bitterness. The tactful medium-dark roast rounds the acidity and contributes a slight roasty note.
Seductively rich in the nose, with pineapple and orange notes, but all business in the cup: grandly and austerely acidy with pronounced dry, cabernet-like fruit. Softens and sweetens again in the finish.
The moderately dark-roast style mutes the Kenya fruit and gives it a roasty, tart pineapple twist that softens toward a toasty chocolate in the finish. The darkish roast may transform the Kenya character, but the transformation is quite pleasurable in its own right.
"Bright, acidy, but luxuriously sweet -- high-toned, citrusy fruit suggests grapefruit. Slightly astringent in the finish but richly so (rating 88)." Chris really liked this coffee, awarding it a rating of 96: "Started things off right with a mouthwatering floral and citrus aroma. Very much the lone wolf of the cupping owing to its winey Yirgacheffe/Kenya character."
A splendidly pure, clear, ringing profile, with a sweet floral acidity some jurors compared to the great Kenya coffees. A hint of deeper, pruny fruit gave the profile ballast and authority. My initial score almost perfectly matched the collective score, but as the cup cooled it seemed to simplify and to allow the acidity to dominate. Hence my mildly dissenting score.
A pleasant, if odd-tasting, Kenya: full body, very little acidity, dominated by a sweet, rounded agreeably spicy flavor that suggests cardamom, cinnamon, pepper, even chicory. The most recognizable Kenya characteristic of this coffee is a deep, ringing dimension.
Rich, deep, intense, with the dry fruit robustness of a cabernet and the tartly sweet black currant notes so cherished by lovers of Kenya. In the finish swoons into a ringing, almost sugary sweetness.