It has been a few weeks since my last update. Thanksgiving vacation intervened, plus I was fighting germs on and off for a while, and lastly I just didn't feel like writing. Such is life.
This coffee was hidden in the back of my coffee cabinet. My wife was doing some organizing (surprise, surprise for those who know her), and ended up moving some stuff around, uncovering a pound of these beans. No comments were made about the sheer volume of coffee I have, which attests to her awesomeness.
I haven't had a Kenya coffee for a while, so it was time to go for some tooth-peeling acidity and some otherworldly aromas. I roasted this lightly:
Unfortunately I forgot to write down when I ended the roast, but I am pretty sure it was 16 minutes or less.
Some Kenyas hide their powerful acidity, but not so with this Nyeri-region coffee. It is intense stuff. The aroma is all peaches in syrup. I could sniff this stuff all day. There is a thick body, and very strong and refreshing acidity. This roast was perfect, but beware of under-roasting this one or it is going to be puckeringly sour. The peaches carry into the taste, with some spice notes added. This is a coffee you could drink a lot of and not get tired. Very nice.
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Note added to Sumatra "Harimau Tiger"
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