Kenyan coffees have one of the more polarizing flavor profiles in Speciality Coffee. Some people love them and other love to hate them. To be fair during different parts of my (Kyle) career I have held both opinions of Kenyan coffees.
When Kenyan coffees are done well they can be floral, juicy, fruity, and super sweet, but sometimes they go wrong and taste almost exactly like tomatoes. Heated debates pop up all over the place about which which is good or bad; can the both be good, are the both bad? Think of it like sour beer. It is the best thing ever to some people, but it totally misses others.
Lem used Kenyan coffee quite a few times in competition, winning so many South East Regional Barista Competitions with those big acidity Kenyan coffees. The way he pulled them they were usually pretty amazing, but I (Kyle) never quite came around.
However, this year we found 2 that we liked quite a bit. You may remember Oreti- Natural which was truly something special, and we hope for it to be available next year. We also found this coffee, Kevote - Peaberry. This coffee has what some call a hybrid profile, floral and citrus, with that classic blackberry and huge sweetness and subtle baking spice. The Peaberry just had a touch more of that sparkley acidity that we really enjoy. We think you all will really enjoy this coffee, defiantly leaning toward that floral and sweet, I promise.