|Roaster Location:||Madison, Wisconsin|
|Coffee Origin:||Kiambu growing region, south-central Kenya|
|Est. Price:||$21.20/12 ounces|
|Review Date:||July 2019|
|Acidity /Structure :||9|
Blind Assessment: Lavish, captivatingly complex, deeply savory-sweet. Candycap mushroom, lilac, dark chocolate, dried coconut, frankincense in aroma and cup. Structurally, the savory component, which is typically an undertone, occupies the top of the aromatic and flavor range, with deep sweetness (fruit, florals) underneath. The mouthfeel is lively and richly syrupy. The seemingly eternal finish is a quiet mirror of the cup.
Notes: This exceptional coffee was selected as the No. 2 coffee on Coffee Review’s list of the Top 30 Coffees of 2019. 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 : One of the most striking coffees we’ve tested this year: levitatingly vibrant, profoundly integrated, with savory and sweet in deep harmony — and, paradoxically, both classic and original in its expression of the great Kenya style.