Wahenya is a large estate at 5000 feet altitude. They are UTZ certified, commited to organic, environmental, and social repsonbility. For example, they employ more than 8000 people during peak season, but they have a strict policy of not hiring anyone under 18 years old.
This one is a peaberry lot, which typically has more flavor than the flatbeans. Only 5% of Kenya’s crop is peaberry.
So how does it taste? Well the peaches are what won us over on this one. We usually go for Kenyans that are either winey/black currant, or else have a peach/apricot overtone. And this one is beautifully complex with peach and orange and a bright beginning and a sweet finish. Just the right amount of brightness – it’s there and it's zingy, but it doesn’t distract from the taste. Just the right amount of aftertaste. It lingers, but not in a dirty or unpleasant way.
Peaberries have less audible cracks, so it's harder to use audible cues to know where the roast is at.
But at about 15 seconds past the end of the 1st cracks, the coffee is probably at its sweet spot for most coffee hobbyists: bright and sweet, most interesting in a french press which smooths it down and pulls out complexity of peaches, citrus, black tea, and floral tones.
At about 50 seconds past the end of the 1st cracks, the acidity is toned down, not biting, but you lose the peaches. There is still a citrus "juiciness" to the coffee, with berry notes. This is a nice level for drip coffee.
As you approach the beginning of 2nd cracks the coffee starts to get bitter, but is smoother and has even more body and is still distinctly Kenyan with a flowery aroma and satisfying mouthfeel.
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