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This is the mid 2016 crop and just came into the US in 7/2016. The Kiganjo Mill has a long track record of churning out highly rated coffees while being environmentally conscious. It's under the Nyeri umbrella which is the closest thing to Fair Trade that Kenya has right now. It is one of two Kenyans coffees that we are importing through La Minita which wouldn't put their name on it unless it was best of the best. So yeah, we did the homework and the testing and the sorting out, and this is one of the good ones.
I'm roasting it maybe 30 seconds past 1st cracks on a drum roaster. 401 degrees bean temp. Slight citrus (grapefruit? tangerine?), and then that turns into red wine (velvety, good mouthfeel), berries, currants. It has both sweetness and tart flavors dancing back and forth, and finishes juicy and clean. It grabs your attention the whole way through the mug.
However, this bean holds up nicely as a medium roast, I would recommend dumping it right before the 2nd cracks start. Obviously you lose some of the flavor notes, but the pleasant sweetness and richness shine through. And it also holds up nicely as a dark roast, I would give it 15 seconds into the rolling 2nd cracks for a sweet french roast.