Decaffeinated Kenya by Starbucks Coffee Review |
  • Starbucks Coffee

    Seattle, Washington
  • Decaffeinated Kenya

Roast: Dark Review Date: August 1997
Origin: Kenya Price: NA

Blind Assessment: 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.

Notes: In this coffee, the acidity is powerful yet subdued, and slightly winy, finishing with a surprising nutty sweetness. Decaffeinated by the European process, involving use of methylene chloride.

Who Should Drink It: I can only speculate how the winy Kenya profile has been tweaked by the decaffeination process. Somewhere a nutty sweetness snuck in to complicate the usual Kenya acidity. But it's a pleasant enough complication. Those who feel overpowered by the acidy richness of a typical Kenya might prefer this sweeter, smaller, more limited version of the great East African profile.


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