|Roaster Location:||Los Angeles, California|
|Coffee Origin:||Nyeri growing region, south-central Kenya|
|Est. Price:||$19.95/12 ounces|
|Review Date:||November 2017|
|Acidity /Structure :||9|
Blind Assessment: Crisply and sweetly tart, delicate yet confident. Peach, vanilla bean, grapefruit zest, almond, pink peppercorn in aroma and cup. Poised in structure: sweet, tart, savory. Mouthfeel is cushiony, plush. Flavor saturates a savory-edged, drying finish.
Notes: Produced on the single-family Muchoki Estate from trees of the admired Bourbon-derived SL-28 variety of Arabica together with the Ruiru 11 variety. AB is the second-highest grade of Kenya coffee based on bean size and freedom from physical defects. Despite grower discontent, confusing government coffee policy and urban encroachment on prime coffee lands, Kenya continues to produce some of the world’s most elegant and distinctive coffees. Klatch Coffee is an award-winning small-batch roasting company in the Los Angeles area with a long list of recognitions and awards achieved both by the company and by key team members, like resident trainer Heather Perry, who won both the 2003 and 2007 United States Barista Championships brewing a Klatch Coffee espresso blend, and Klatch Wholesale Account Manager Todd Goldsworthy, two-time United States Brewers Cup winner. Visit www.klatchroasting.com or call 877-455-2824 for more information.
The Bottom Line : The exciting Kenya tension between sweet and savory-tart is on display here, but a bit softer in expression perhaps, more tropical, than usual. A relaxed Kenya, authoritative yet delicate and approachable.