I do this as a QC step – will do the final assesment of profile and roast level 24 hrs out.
At the break – cedar and dry savory notes in the aroma, milk chocolate, big, big, big mouth feel that is still coating the back of my throat after 30 seconds, lime zest and toasted nuts in the finish.
As well as being a historical representation of where Kenya coffee started – it tastes amazing.

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