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Sweetly Complex Kenyan Coffees

by Kevin Nealon September 14, 2015

Sweetly Complex Kenyan Coffees

We all have our personal coffee preferences, but lately we've been really excited about Kenyan coffees. The best Kenyan coffees can have juicy brightness in spades, but also have deep, savory-sweet flavors that are hard to find from other origins.  And in our experience, good Kenyan coffees tend to produce the most dynamic cups - something new, interesting, and tasty in each sip. For those reasons among others, we've been looking forward to introducing Huckleberry's 2015 Kenyan offerings.

Our first Kenyan this year is Baragu, from the Baragu Farmers Cooperative Society in Kirinyaga County.  This UTZ-certified coop has produced one of the best coffees we've tasted this year, and it represents everything we love about Kenyan coffee: it's mouthwateringly-bright, akin to fresh lemon and pink grapefruit; it's savory, but not overpoweringly so; it's sweet like molasses and brown sugar; and it's juicy, with a white peach flavor to complement the citrus.  It's just a fun coffee to roast, brew, and drink or serve, and we're excited to share it starting this week!

Beyond Baragu, we're running low on Doña Lucinda, in preparation for our second AProCafe micro-lot from Don Mañuel Tzic Saso. We're only roasting one batch of Doña Lucinda this week and one batch next week. Keep tasting great coffees and cheers to trying new cups and enjoying old favorites.  




Kevin Nealon
Kevin Nealon

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