|Roaster Location:||Acton, Massachusetts|
|Coffee Origin:||Kirinyaga growing district, Central Kenya|
|Review Date:||December 2008|
Blind Assessment: A fresh, buoyant sweetness carries through the profile like a spring reverie. In the aroma: cherryish fruit, flowers, nut, a hint of honey. In the cup tartly rich acidity, syrupy mouthfeel. In the cup flowers and a perfectly ripe but pungently crisp fruit with a hint of lemon. Rich finish.
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 Ndiara Estate, an eight-acre farm in the Kirinyaga district on the southern slope of Mt. Kenya. The coffee is made up entirely of the famous Bourbon-derived SL-28 variety of Arabica, the variety that produces most of the finest coffees of Kenya. 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 : A superb Kenya as tartly sophisticated as it is seductively sweet.
This review originally appeared in the December, 2008 tasting report: Holiday Gift Coffees 2008: The Rare, the Exceptional, the Weird