Kenya Nyeri Chinga Peaberry

This year's Chinga Peaberry has proven to be quite a versatile Kenya, with pungent sweetness in the brew, mildly accented by spiced fruits, and capable of dark-toned flavors at Full City and beyond. I really enjoyed my City+/Full City roasts of Chings. It's not a "light and bright" Kenya, instead offering more heavy-handed sweetness and very pleasant roast intensity. The grounds had a matrix of dark sugars, molasses, ginger snaps and a light hint of cinnamon sticks. The wet aroma brought out an enticing berry note, backed with pungent burnt sugars. The flavor profile carried a bit of the toasted sugar dimension as well, like burnt sugar candy, banana fosters desert, with a nice pungent element to it. It offers some aspects of baked desserts with baking spices, like nutmeg, pumpkin bread and raisin spice cookie. Chinga's acidic impression is one of citrus rind, tangy and somewhat bittering, and pulls at your tongue. It excels as a dark roasted Kenya too. Chocolate roast flavors are pungent, very cocoa-centered, but it still has a punchy acidic counterpoint that comes off like dried currants. The finish lingers with some sweet smoked chocolate and Goji berry. While I've yet to pull a shot, I have no doubt Chinga will work great as espresso too.