Africa Reviews

A high score but a relatively low wow quotient. Apparently panelists valued this coffee for its rich balance and deeply matrixed fruit; the body was described variously as full, heavy, and thick. However, several panelists felt the cup was a bit faded, restrained, "past-croppish." Perhaps this is an instance when the mid-season timing of the cupping did prejudice the cupping results.

Bright but well-matrixed acidity, full body, and a complex cluster of grace notes elevated the score of this sample. "Good balance of flavors, excellent complexity, ... fruit, spice, ... tropical woods, cedar with some sweet dark chocolate. [But] fades when cool. Where did all that flavor go?" For me the flavor went too soon. I missed length and development, and found the smoky, herby notes a touch dissonant. But that's a minority opinion: Overall the panel very much admired this coffee.

Clean and elegant aroma with a shimmer of vanilla. In the demitasse complex, exciting, but not entirely balanced. The contrast of pungent sharpness and underlying caramelly sweetness is dramatic but stark, and carries the coffee precariously toward a rich but slightly astringent aftertaste. Blooms beautifully in milk, softening without losing authority and revealing deep, dry, bittersweet chocolate tones.

It is a measure of this coffee's complexity that every time I returned to the cup it provoked new adjectives. Winy (the favorite), pungent and smoky, vanilla overtones, and in the finish sweetness, prune and chocolate. The body is rather full for a Kenya, and the cup almost shockingly rich. Like all great Kenyas this one keeps shifting and building complexity from first impression through aftertaste.

The winy acidity characteristic of Kenyas here is pungent and deep, without a trace of fruit or shimmer of berry. It is possible the coffee has faded a bit in storage. Still, a powerful coffee that offers an interesting twist to the Kenya theme.

The floral perfumes are high-toned and exquisite in the aroma and overwhelmingly fragrant in the cup. Eventually a sweet, bright-toned coffee emerges from behind all the flowers. Owing to the floral lift the body reads as lightly buoyant rather than thin.

Distinct fruity chocolate tones, cherryish and round, are balanced by a tobaccoey dryness. When the coffee is hot the chocolate-fruit tones are fresh, complex, and thrilling. As the cup cools the tobacco tones intensify and turn slightly (though cleanly) astringent.

Floral, berry-like, high-toned and vivacious, this striking coffee displays less winy authority than many Kenyas but greater charm. Light-bodied but not light-weight: gives us a sort of levitating richness.

The exhilaratingly bright, complexly winy acidity turns slightly hard and herbal as it settles on the palate, limiting the vivacity of the first impression. As the coffee cools the profile relaxes, allowing some rich sweetness to emerge behind the acidity.

A rather distinctive coffee marked by a clear, winy acidity that some would call bright and others sharp. I lean toward bright with rough edges. The acidity is so dominating that I had a difficult time reading the body: I finally concluded medium. And the broken record rasps: intriguing first impression but not much behind it.

An unusual coffee, probably owing to the dry processing. The aroma is deep, rich, and powerful; the body full. In the cup, however, the power turns rather hard and herbal, almost peppery. Like so many coffees in the cupping, this one promises depth, yet won't let us past a hardness at the bottom of the profile.

The acidity is powerful yet subdued, slightly (and properly, given the origin) winy. Not much depth or resonance, but a nutty sweetness emerges in the finish that surprises, given the origin. The roast contributes some slight carbon tones.

I wouldn't have expected a coffee so subtle to stand up to a dark roast so well. The roast only slightly mutes the heady floral tones of the aroma, while the acidity in tantalizing Yirgacheffe fashion hovers between flower and fruit. The body is hardly robust, but substantial enough to support the top notes. Only a trace of carbon.

Pungent, chocolate notes enliven the aroma, but in the cup burned tones dominate. The body is decent, but in the aftertaste the carbon prevails completely.

The high-pitched fruit and vanilla tones in the aroma deepen to herbal wildness in the cup, then to hints of ferment in the finish. Sufficient body but not much dimension.

Some wine tones survive the dark roast to complicate the acidity. Brought along to a dark roast slowly enough to spare us burned notes, but for a Kenya not a lot of body or dimension either. The pleasure would seem to be the paradox of understated acidity and dark-roast pungency.

Impressive complexity for such a dark-roasted coffee. Prune and vanilla tones grace the aroma, while a fruit-nuanced acidity dominates in the cup. As the coffee cools suggestions of ferment surface in the fruity acidity.

Carbon tones overlay the sweet fruit fragrances of this dark-roasted Kenya, dampening but not obliterating them. A remarkable body and dimension open underneath the carbon, assuring a long, complex finish.

The Kenya wine tones are lighter here, more Bordeaux than Burgundy. The profile is also simpler than in many Kenyas, but the high, singing tones of the acidity please until the aftertaste, when they turn slightly astringent.

Another flower-laced Yirgacheffe, shimmering with rose and lavender notes. Enough acidity to sustain the fruit and flower innuendoes, but rather light-bodied. Some carbon thinness seems to emerge as the coffee cools. Depending on whether you find the very pronounced flower tones a delight or a distraction, this coffee could merit anywhere from an 80 to a 100. I (roughly) split the difference.