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From the Kabare Farmers Society. This AA bean labeled Kiangombe is my favorite Kenya (out of many!) that I've tasted so far in 2013. There are delicious notes of plum, blackberry, and the classic winey currant full-bodied flavor that good Kenya is known for. The large defect-free AA beans are the SL-28 and SL-34 varietals that the good Kenyas always are.
-396 degrees, about 15 seconds past the end of the 1st cracks. Bright and fruity, most interesting in a french press which smooths it down and pulls out the most complexity, but be warned at this light-rost level it also has a crisp brightness (although not in a sour or astringent way). We were joking that is tastes like blackberry, but you get a few prickles with the blackberry. There is also definite notes of plum and, as it cools, red mcintosh apple. Good stuff.
-400 degrees, about 25 seconds past the end of the 1st cracks. Sweet and mellow. Not quite as complex at this point, but you get berry and currant/wine attributes, and it's a thoroughly good mug of coffee, not as tart and not as bright as in the lighter roast.