Blind Assessment: Evaluated as espresso. Delicate if rather subdued aromas of flowers, toast, chocolate and vanilla. In the small cup, a lightly syrupy mouthfeel, flavors of orange, tart berry and pungent cedar, sweetening and rounding with hints of caramel toward the finish. Finishes cleanly, with dark chocolate, sweet lemon and mild floral notes. In two parts milk, crisp with some sweetness, citrus and nut.

Notes: Despite stresses brought on by social unrest, charges of corruption and a confused transition toward an open market, the famed Kenya coffee auction system and its participating cooperatives continue to produce some of the world's most elegant and distinctive coffees. This particular Kenya is produced on the Chania Estate, a 254-acre farm in the Thika district on the southern slope of Mt. Kenya. The coffee is produced from trees of the Bourbon-derived SL-28 and SL-34 varieties of Arabica. Terroir is a microroaster selling only elite single-origin coffees, no blends. It specializes in medium roast styles designed to foreground the character of the green coffee. Terroir is the creation of George Howell, one of the world's leading coffee visionaries. Visit www.terroircoffee.com or call 866-444-5282 for more information.

Who Should Drink It: Those interested in experiencing the Kenya profile, so widely admired in drip and French press format, as a gently complex, elegant single-origin espresso.