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