If you leave the town of Nyeri in the district of Nyeri on the slopes of Mount Kenya, and you head south on C70, you will come to Rukira town very shortly, where this lot of coffee was milled. It is our very last lot of Kenya Main Crop auction coffee for the year ... meaning that new arrivals don't come until next April or so. We have cupped coffees in the "Fly Crop" harvest (that's the smaller off-season harvest that sometimes, just sometimes, has a decent lot or two). The results weren't good but there's still a chance when the arrivals roll in around February. Anyway, we bought Kenyas over a wide range of time, and this was from the last part of the harvest that still include the high grown Nyeri region coffees. It has a striking dry fragrance in both lighter (City+ roast) and darker (FC+) levels. It is both floral, with flame grape and slight winey fruit. And it has a black currant character at FC+, as well as more pungent, near-chocolate bittersweetness. The wet aroma has raw honey sweetness, ample fruit smells, and some unusual savory hints. There's nothing savory about the cup flavors though - lighter roasts have a juicy sweetness, fruit preserves, peach, strawberry, honey. Dark toffee flavors come out at FC+, raisin and black currant for fruit, and bittersweet balance in the roast tastes. It's not an overwhelmingly acidic Kenya; it has balance, and is easier to quaff; a good daily-drinker. It is also a very interesting coffee to "melange," meaning to blend a C+ roast and an FC+ roast. This resulted in my favorite cup, a longer finish with pleasant bittering components, but bright fruits and that honey sweetness I mentioned.