I miss drinking kenya so i got a bag of Starbucks Kenya AA last week. I miss its winey and grapefruit notes. I brewed it via drip which was fairly alright and made a latte. The chracteristic diminishes in milk but you're able to get some winey(acidity) and very "earthy" tones in an espresso.As for a latte it's totally flat. No worries,i didn't threw the beans.i fondle with the grind setting and its dosage till I get a decent brew.
Do you know that sometime ago Kenya was using dry method to process the coffee cherries? They're using the washed method now.
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