This vibrant, bright, and sweet bean from Kenya is incredibly complex and flexible.
 
The flavor profile showcases tangerine, lemon & lime acidity, and peach sweetness. There is a hint of savory flavor reminiscent of yellow cherry tomato. There is a little bit of toasted grain and a little bit of tea. But the most impressive thing to me about this coffee is that, if you keep digging, you keep getting rewarded. In the cup, and especially in the nose, there is a myriad of fruit complexity: fresh plum, red apple, aromas of blackberry, raspberry, and rose all come & go, leading to a light, crispy finish.

This coffee really began to sing when I focused on brewing with an eye towards pushing the extraction. A tighter grind size—versus a more diffuse setting—amplified all the fruit flavors and brought them together harmoniously in the cup. Concentrated brews, as opposed to clear & clinical ones, will deliver.
 
The Ndiaini (in-DEE-ah-ee-nee) Factory is located in Nyeri, on the slopes of Mt. Kenya in the middle of the country. Known for their meticulous, cooperative approach to sorting and washing coffee, workers of the Rumukia FCS went through the trouble to single out the peaberries from local Batian, Riuru 11, and SL28 lots before matching and blending them.

A peaberry is a naturally occurring genetic mutation that happens in all coffee trees. Usually, seeds form within the fruit hemispherically, in groups of two. When one of the seeds fails to develop, the other one will absorb all the nutrients in the coffee berry and grow into a fully rounded shape. Although they don't necessarily taste different than normal coffee beans, I believe that these peaberries help contribute to the dense, clean flavors in the cup.

Recommended resting time: 5-7 days from roast date.