Gitcher coffee geel on!
We're roasting a really nice microlot AA Kirimikui fresh from Kenya. I've been pretty excited to start up on this lot since we got it in back in June. The sample I roasted was typically sweet, and a little dry. Winey to the point of being reminiscent of a nice pino noir, with really pleasant grapefruit and fig notes.
The issue these days with Kenyas is that they're getting to be pretty pricey due to their auction system. Kenyan coffee is traded on a seperate auction than the commodities market that most of the other coffees around the world are traded on...so much so that I've taken to calling Kenyan coffee the new Kona.
At any rate, if you're willing to shell out a couple of extra bucks on a really spectacular bean, you should definitely look into this one. It's one of those beans that I'd clasify as a "dessert" coffee, best served fresh ground and brewed as a compliment to something dark and semi to bittersweet.
You keep drinking it, we'll keep roasting it.