Roaster's Notes:

This is what I think of this coffee: This coffee is interesting. In a good way. It's a fun coffee if you push the extraction. If you keep it safe it lends closer to a typical Kenyan, winey coffee. Which isn't bad. I think it's best either as a light roast or a dark roast. There is sweetness in the darker roast profile. The complexity of acidity is there and if you are accustom of using all of the fast filters, clarity grinders, you will be rewarded with more interesting coffee taste.

What You Will Probably Taste Notes:

Some coffees stop you mid-sip.

This is one of those cups that pulls your attention outward and inward at the same time—bright, vivid, and almost cinematic in the way it unfolds. There’s an immediate sense of clarity and energy, the kind that feels crisp and alive, yet never sharp or overwhelming.

The cup opens with tropical sweetness—mango, guava, and pineapple—layered with softer, perfumed notes like lychee and kumquat. As it develops, classic Kenyan character comes into focus: tangerine and lemon brightness balanced by caramel sweetness and a subtle savory depth that adds structure rather than weight.

What makes this coffee special is the contrast. It’s clean and precise, yet soft around the edges. Green apple and grapefruit bring freshness, while white grape and oolong tea notes smooth everything out, giving the cup an elegant, almost weightless finish.

This is a coffee that feels polished without feeling distant—lively, expressive, and memorable. Its clarity and balance make each sip feel intentional, and its limited availability adds to the sense that you’re experiencing something fleeting.

This is not an everyday coffee. It’s a coffee for paying attention.