Kenya Dry Process Nyeri Burumani

This dry process Kenyan coffee is so unique, fruit forward and winey, even when compared to other dry process cups. We thought it shared a lot in common with the winey qualities of anaerobic coffee, almost acetic in the way the fruits have a fermented edginess. That tracks with the special hybrid process involving both cherry fermentation, and dry process methods. It's an incredibly interesting coffee to taste, and I think will challenge a lot of people's expectations of what coffee can taste like. If you enjoy "wild and wooly" flavors, you just might find a favorite in Burumani! The dry grinds had strong fermented fruit smells, like fermented pineapple juice, Brandy, quite exotic for coffee. The wet aroma had dried prune, berry wine, molasses, and a spiced Rum note. The brew is so intensely sweet, which is needed for the level of wild fruit flavors that come through in the cup. I pick up on burnt sugar and molasses, with chocolate tones pulling at threads of chocolate liqueur, and boomy dark cocoa. Fruit flavors find equal footing, and are particularly pronounced at City and City+ roast levels. Fermented blackberry, peach Schnapps, watermelon hard candy, and red fruit punch cropped up for us, along with a potent cider vinegar note that brought a tangy background tone to the rest. The intensity of fruit and sweetness is like a complex dessert wine in a lot of ways; something to sip and take in, rather than go at with gusto.