Kenya Kirinyaga AA

That syrupy raisin body is what keeps pulling me back—it’s thick and almost jammy, but the bright grapefruit finish cuts it perfectly. I’ve brewed it as a pour-over and in a French press, and it holds up beautifully either way. Blackcurrant comes through strongest when it cools, which is a nice surp

The grapefruit acidity hits first, then that sticky raisin sweetness settles in perfectly—such a unique balance. I've been brewing it as a pour-over and the body is noticeably fuller than most Kenyan coffees I've tried.

That raisin and blackcurrent syrup really clings to the cup, balancing the bright acidity perfectly. It’s my new favorite morning brew.