Kenya Karindundu Nyeri
|Roaster Location:||Acton, Massachusetts|
|Coffee Origin:||Nyeri growing region, south-central Kenya|
|Review Date:||November 2006|
An intense coffee dominated from aroma through finish by a rich, tartly sweet acidity and high-toned lemon and dry berry notes. The finish, like the entire profile, is as deeply sweet as it is uncompromisingly dry.
Despite stresses brought on by 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. Terroir is 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
A Kenya-lover's Kenya, intense and acidy.
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This review originally appeared in the November, 2006 tasting report: Holiday Blends and Other Gift Coffees