“There’s nothing quite like Kenyan coffee and this one is a real belter. Nothing says summer quite like this lot.”
It’s a combination of the varietals used, and the processing style that produces coffee that is unmistakably Kenyan. We’re talking fabulous acidity and a jammy, almost sticky mouthfeel.
With this lot, expect a very slightly sharp acidity, like rhubarb, paired with a sticky date sweetness and that classic blackcurrant flavour note. Kenyans always remind me of Pimm's and sunny days. We highly recommend this coffee as filter, which helps keep everything nicely balanced.
Oh, a word of warning - in keeping with most Kenyans, we wouldn’t recommend this coffee to most people who are primarily brewing using an espresso machine. Brewing under pressure amplifies the acidity, and it can be a bit much - we like to call these types of coffees ‘face melters’. Of course, if that’s your thing, then fill your boots!