|Roaster Location:||Sacramento, California|
|Coffee Origin:||Kiambu County, south-central Kenya.|
|Est. Price:||$18.50/12 ounces|
|Review Date:||September 2015|
Blind Assessment: Subtle, savory, deep. Dark chocolate, black currant, grapefruit zest, lavender, a hint of pine in aroma. The chocolate recedes and a savory-sweet cherry-tomato-like note moves forward in the cup. Round, sweetly brisk acidity; lightly syrupy mouthfeel. Black currant and grapefruit in particular carry into a quiet, rich finish.
Notes: Despite challenges ranging from unclear government coffee policy and urban encroachment on prime coffee lands to chronically unstable weather, the famed Kenya coffee auction system and its participating cooperatives continue to produce some of the world’s most elegant and distinctive coffees. This sample consists entirely of peaberries, a kind of bean that results when the coffee fruit develops only a single, oval bean rather than the usual pair of flat-sided beans. Peaberries produce a somewhat different (often better) cup than normal beans from the same crop, from which they may or may not be separated during grading. Temple Coffee is a quality-focused retail and wholesale specialty roaster active in Sacramento, California since 2005. Committed to sourcing, roasting and brewing the finest coffees, Temple features coffee from distinguished single estates and cooperatives around the world. Visit www.templecoffee.com or call 916-454-1282 for more information.
Who Should Drink It: Classic in structure, distinctively Kenya in flavor and aroma: cherry tomato and chocolate; grapefruit and black currant.
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This review originally appeared in the September, 2015 tasting report: Coffees of Kenya 2015: Still Great, Still Kenya