|Roaster Location:||Acton, Massachusetts|
|Coffee Origin:||Nyeri County, Central Highlands, Kenya.|
|Est. Price:||$22.75/12 ounces|
|Review Date:||September 2011|
Blind Assessment: Honey, sweet clover and multi-layered, grapefruit-like citrus in aroma and cup. Brightly tart acidity; light but silky mouthfeel. Suggestions of berry complicate the cup. The finish is rich, with a zesty citrus enveloped by continued honeyish sweetness.
Notes: This coffee is produced mainly from trees of the admired, Bourbon-derived SL28 and SL34 varieties and processed at the Gikanda Cooperative factory (wet mill) of the Kangocho Cooperative. Terroir is a microroaster focusing on elite single-origin coffees. It was a pioneer in the revival of 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 : Intense but sweetly nuanced acidity should please those who enjoy a bright but engagingly complex cup.
This review originally appeared in the September, 2011 tasting report: Still Tops: Coffees of Kenya