The winy acidity characteristic of Kenyas here is pungent and deep, without a trace of fruit or shimmer of berry. It is possible the coffee has faded a bit in storage. Still, a powerful coffee that offers an interesting twist to the Kenya theme.
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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.
Plenty of nuance and long, complex development. An authoritative, dry-spice pungency opens in a matrix of shadow sweetness. A touch of vanilla in the finish, dry chocolate in the aftertaste. As the cup cools the spice softens and sweetens deliciously.
Floral, berry-like, high-toned and vivacious, this striking coffee displays less winy authority than many Kenyas but greater charm. Light-bodied but not light-weight: gives us a sort of levitating richness.
No carbon and lots of sweetness here, smoothing and rounding the dark-roast pungency. A pleasing smokiness turns sweet and ambiguously chocolate in the aftertaste.
The exhilaratingly bright, complexly winy acidity turns slightly hard and herbal as it settles on the palate, limiting the vivacity of the first impression. As the coffee cools the profile relaxes, allowing some rich sweetness to emerge behind the acidity.
The acidity is powerful yet subdued, slightly (and properly, given the origin) winy. Not much depth or resonance, but a nutty sweetness emerges in the finish that surprises, given the origin. The roast contributes some slight carbon tones.
A rather distinctive coffee marked by a clear, winy acidity that some would call bright and others sharp. I lean toward bright with rough edges. The acidity is so dominating that I had a difficult time reading the body: I finally concluded medium. And the broken record rasps: intriguing first impression but not much behind it.
Some wine tones survive the dark roast to complicate the acidity. Brought along to a dark roast slowly enough to spare us burned notes, but for a Kenya not a lot of body or dimension either. The pleasure would seem to be the paradox of understated acidity and dark-roast pungency.
Carbon tones overlay the sweet fruit fragrances of this dark-roasted Kenya, dampening but not obliterating them. A remarkable body and dimension open underneath the carbon, assuring a long, complex finish.
The Kenya wine tones are lighter here, more Bordeaux than Burgundy. The profile is also simpler than in many Kenyas, but the high, singing tones of the acidity please until the aftertaste, when they turn slightly astringent.
The only Zimbabwe in the cupping. Lighter and drier than the best Kenya, with less dimension in the cup and a somewhat more attenuated finish. The pleasure is in the superb top of this coffee, both aroma and acidity levitating with dry fruit and cinnamon tones.
For a Kenya, displays a relatively restrained acidity. In another coffee this gentleness might be a fault, but here it reads as understatement, a polite permission for the complexity and echoing dimension of the coffee to emerge without getting upstaged by acidy dramatics.
The characteristically powerful, Burgundy-like Kenya acidity dominates, but if you're patient an immense and subtle richness opens beneath it, assuring a long finish and a resonant aftertaste.
One more terrific, full-bore Kenya. The rich, winy acidity carries us up and out, expanding the boundaries of the profile and revealing the usual mouth-filling resonance at the heart of the coffee.