| Roaster Location: | Seattle, Washington |
| Coffee Origin: | Thika growing region, central Kenya. |
| Roast Level: | Medium |
| Agtron: | 46/63 |
| Est. Price: | $15.50/8 ounces |
| Review Date: | September 2011 |
| Aroma: | 9 |
| Acidity : | 8 |
| Body: | 9 |
| Flavor: | 9 |
| Aftertaste: | 7 |
Blind Assessment: Rich, brandy-like fruit dominates the profile: cherry, blueberry, cocoaish dark chocolate in aroma and cup. Round, fruit-influenced acidity; syrupy mouthfeel. Flavor carries richly into the finish, where a very slight over-ripe note emerges as the cup cools.
Notes: "Natural" process means the beans were dried inside the fruit rather than after removal of the fruit. This coffee consists entirely of the heirloom “French Missionary” Bourbon variety trees grown by the Harries family on the Chania Estate. Victrola is a small-batch, hands-on roaster with a passionate commitment to quality and distinctiveness. Visit www.victrolacoffee.com or call 206-624-1725 for more information.
Who Should Drink It : Lovers of big, fruity red table wines and those coffee drinkers who already know they enjoy the lushly fruit- and brandy-toned character of a lightly fermented dried-in-the-fruit “natural” coffee.
This review originally appeared in the September, 2011 tasting report: Still Tops: Coffees of Kenya
