Blind Assessment:

Evaluated as espresso. Exquisitely aromatic: high-toned, savory and impossibly floral. Toffee, dried black currant, myrrh, lavender, fine musk in aroma and small cup. Plush, syrupy mouthfeel; big, complex finish that is equal parts sweet and savory. In cappuccino-scaled milk, a whole new mid-palate is created, something akin to a mushroom custard.

Notes:

Produced by the Kenya Coffee Research Institute at its demonstration Rukera Farm from trees of the SL28, SL34, K7, Ruiru 11 & Batian varieties of Arabica and processed by the wet, or washed, method. JBC Coffee Roasters’ vision is simple: “let the coffee lead the way” through sourcing and roasting the best and most unique coffees available and rewarding the farmers who grow those coffees with substantial premiums. Visit www.jbccoffeeroasters.com or call 608-256-5282 for more information.

The Bottom Line: An espresso whose expression in the straight shot is classic Kenya in a dance of vibrant sweet and savory and shimmering aromatic complexity; in milk, it’s an almost addictive fine dessert with an umami edge.