Kenya Nyeri Kamoini AA

The ground coffee has potent notes of dark sugar and citrus, mandarin orange, lemon squares with a dusting of clove powder. The wet aroma shows a nice juxtaposition of complex unrefined sugars and aromatic citrus notes, like lemon tart, and lemonade sweetened with brown sugar. Brewing a City roast extracts snappy brightness, while sweetness of raw sugars and simple syrup bring some relief. The mouthfeel is on the juicy side, and flavors combine to profiles of tangerine, lemonade sweetened with raw sugar, and the tart sweetness of pink grapefruit.  As the coffee cools, the aromatic profile opens up to hints of cinnamon sticks, perfumed Meyer lemon, Darjeeling spiced black tea, and orange essence. The acidic impression had a grabbiness to it, especially in my light roast, which helped underline the citrus notes. I didn't venture beyond City+ roast level, and quite honestly see no reason to! That said, Kenyan coffees often show darker fruit tones at medium roast levels, and we've had really good luck in the mid-roasts with past lots of Kamoini.