|Roaster Location:||Seattle, Washington|
|Review Date:||August 1997|
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.
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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This review originally appeared in the August, 1997 tasting report: Decaffeinated Coffees