A Kenya for espresso??? I did not think it could be done, not with those levels of acidity, and with roast flavors that become acrid and burnt tasting at normal espresso roast levels; into 2nd crack, FC+-Vienna-French. But here is something of a wonder. A super-balanced, restrained Kenya that works as a brewed coffee, sweet and resonant, and at FC roast, just to verge of 2nd crack perhaps, produces a beautiful, sweet, bright Single Origin Espresso. Yes, it can be done. The second oddity is that we receive this Kenya out of season, when inferior fly-crop lots are all that is available, and the Main Crop '09 arrivals are months away. The secret; this is the first lot we have had vacuum-packed at origin in Kenya, and it cups fresh and vibrant as it did at peak of harvest. It will cup that way fr you as well, for may months. (Well, if you don't store it next to that leaky washer down in your basement, it will hold it's great character). The dry fragrance has a resonant berry note, between blackberry and dark currant in character. It's sweet with vanilla and a cane syrup accent to it, and is not overly aggressive, floral or citric as other Nyeri coffees. The wet aroma has more of that syrupy cane sugar sweetness (turbinado sugar), Karo corn syrup too, and a grapey candy-like quality. Again, a restrained sweetness and fruit abounds, not the "reach out and attack" type Kenya aromatics that are both so wonderful, but sometimes a bit over-the-top. I was very surprised how all 3 of my light roast levels (with a proper 2 day rest) produced incredibly palatable, balanced cups, even the very lightest City roast. (Many Kenyas are shrill that light). Again, restraint, balance, body are all immediately impressive; a markedly different Kenya than other Nyeris from this year. Mouthfeel is creamy, which compliments the sweetness. Acidity is mild, concord grape, juicy. Toasted bread notes mark the finish, with caramel, and a slightly winey finish. As espresso, it is bright, sweet, dynamic, and quite intense too. If you like a vivid and racy "alto" zest to your espresso, clean sweet and soaring in then high notes, this is for you. Mark my roast notes - don't get more than a snap or two into 2nd crack for the espresso.