The fact this lot is Fair Trade certified is groundbreaking, but may not mean exactly what you think it does. Fair Trade certification guarantees a minimum price to the cooperative (interestingly, it does not guarantee fair pay to the individual farmer, nor the picker/laborer). In the case of Kenya, it is odd because at auction we pay far more than their Fair Trade minimum, as we do with most every coffee we buy, but it does insure some standards are met in reporting the transaction, which is good. Anyway, the real story here is the outstanding cup. we have bought Kiawamururu (what a mouthfull) in the past, so it has demostrated itself to be good. This lot has such a pronounced aromatic, so potent it reaches across the room, and even across a good portion of the warehouse here! It has a savory sweetness. Oddly, it reminds of a Guatemala Bourbon cultivar, something I don't think I have every thought about a Kenya! (The old cultivars in which Kenya was planted were Scottish Mission and French Mission Bourbon ... is it possible some vestiges of the old types remain?) The aromas have berry hints; potent and sweet, with a bit of the savory, bouillion-like character. The cup is medium to light in body, crisp, defined, well-structured, and unabashedly citrusy. It's a bold citrus acidity here, with pink grapefruit character, but it is not overwhelming or sourish. Whereas many Kenyas have a prickly brightness and a citrus rind finish, the Kiawamururu passes from citrus to sweet quickly, with a relatively short finish (well, on the Kenya scale ... it's long compared to many other origins). The mouthfeel is bubbly, spritzy, effervescent. I am reminded of the Karatina lots from late last season, very refined cups with lighter body, elegant citrus and a sweetness. As it cools, the brightness is so apparent you can't miss it, with sweet, tangy, ripe Meyer lemon character. After many days of resting after roasting, I had an amazing lychee fruit aftertaste in the cup.