|Roaster Location:||Branford, Connecticut|
|Coffee Origin:||Nyeri County, Central Highlands, Kenya.|
|Est. Price:||$17.99/16 ounces|
|Review Date:||September 2015|
Blind Assessment: Sweetly and deeply pungent. Black currant, tangerine, roasted cacao nib, lily-like flowers, a hint of savory black sage in aroma and cup. Lyric, balanced acidity; full, cushiony mouthfeel. Resonant, flavor-saturated finish.
Notes: This exceptional coffee was selected as the No. 10 coffee on Coffee Review’s list of the Top 30 Coffees of 2015. Produced from trees of the admired heirloom SL28 and SL34 varieties of Arabica. Despite challenges ranging from unclear government coffee policy and urban encroachment on prime coffee lands to chronically unstable weather, the famed Kenya coffee auction system and its participating cooperatives continue to produce some of the world’s most elegant and distinctive coffees. AA is the highest grade of Kenya coffee based on bean size and fewest physical imperfections. Willoughby’s Coffee & Tea is a pioneer specialty coffee roaster established in the early 1980s that has gracefully and successfully moved with the times and now offers a menu of extremely refined small-lot, single-origin coffees. Visit www.willoughbyscoffee.com or call 800-388-8400 for more information.
Who Should Drink It: A splendid and very characteristic Kenya, seductive yet authoritative, balanced in structure but original in aromatics.
This review originally appeared in the September, 2015 tasting report: Coffees of Kenya 2015: Still Great, Still Kenya