Blind Assessment:

Richly sweet-savory, intricate. Sweet chocolate, juniper, red currant, a violet-like floral top note in aroma and cup. Resonant, low-toned acidity; full, syrupy mouthfeel. The juniper note is crisply bright and almost gin-like in the finish, though cushioned by sweet chocolate and a continued shimmer of violet.

Notes:

This exceptional coffee was selected as the No. 17 coffee on Coffee Review’s list of the Top 30 Coffees of 2016. Certified organic. Produced exclusively from trees of Kenya’s two premier varieties of Arabica, the great Bourbon-related SL28 and SL34. Despite grower discontent and urban encroachment on prime coffee lands, Kenya continues to produce some of the world’s most elegant and distinctive coffees. Established in 2009 by Amy and Scott Angelo, Oceana brews specialty coffees that have been roasted in small batches at its roasting house and café in Tequesta, Florida. Oceana’s staff is obsessed with every detail of the process, from sourcing the beans to how the coffee is poured, in order to ensure that every cup is as rich and resonant as it should be. For more information, visit www.oceanacoffee.com.

The Bottom Line: The usual paradox of great Kenyas is embodied here by a chocolaty sweetness working against a lively, juniper-like pungency, though the usual tart berry and subtle flowers contribute too. An exceptional and original Kenya.