Green Mountain Coffee
|Roaster Location:||Waterbury, Vermont|
|Coffee Origin:||Central Kenya|
|Review Date:||April 2004|
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.
When asked to send a coffee served by the Culinary Institute of America at Hyde Park's restaurant American Bounty, Green Mountain sent this Kenya AA rather than the Costa Rica La Minita Dark Roast currently served at American Bounty, on grounds that the La Minita is at the end of the crop year and thus likely to show some fading. In support of the substitution, Green Mountain points out that this Kenya AA is used at the famed Hyde Park campus, including at the Institute's Apple Pie Bakery Cafe. Which definitely makes this coffee a bit of a ringer in the context of this month's cupping, but it was such an amazing cup that I felt it should be represented. Visit www.greenmountaincoffee.com or call 800-223-6768 for more information.
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This review originally appeared in the April, 2004 tasting report: Coffee from Celebrity Chefs (or their Restaurants)