Blind Assessment: Savory-sweet, richly aromatic. Red currant, hop flowers, lime zest, dark chocolate, cedar in aroma and cup. Savory-sweet structure with high-toned, juicy acidity; full, buttery mouthfeel. Cocoa-toned finish with notes of red currant and lime zest in the short, rounding to hop flowers in the long.

Notes: This coffee earned the highest rating in a cupping of coffees submitted by North American roasters in business for two or fewer years for Coffee Review’s October 2019 tasting report. Processed by the meticulous Kenya variation on the traditional wet or “washed” method, in which skin and fruit flesh are removed from the beans or seeds before they are dried. Visit www.stereocoffeeroasters.com or email [email protected] for more information.

The Bottom Line: A savory-leaning yet deeply sweet Kenya coffee with the distinct red and black currant notes characteristic of the origin, bittersweet florals and a lively citrus.