Josh’s notes:
I offered this coffee to the people painting my house and they loved it.
Such an amazing smell on bag open. A nice fruited spice, unlike most other Kenyan coffees we purchase. Smells even more amazing on wet. As the brew goes on, you get a deep and complex strawberry/wine aroma. Beautiful. In the cup, the flavor is supremely balanced with a wonderful tea-like mouthfeel. There’s a depth of flavor that makes you want more; makes you want to explore it until the last drop. Crushable. Would go amazing over ice.
Red Poison’s notes:
“Kenya Taste of Harvest 2026 Experimental Category
Kenya is as ripe as red wine.
A bright, clear acid that traditional washed Kenya shows.
This lot has a completely different expression on its Kenyan style.
The process is Anaerobic Natural for five days.
After fermenting for five days in an oxygen-restricted environment, the flesh is dried in the sun with the flesh on, resulting in the sweetness and thickness of ripe red fruits.
The cup spreads with a vivid fruit feeling reminiscent of strawberry and red fruit.
The depth like red wine derived from anaerobic fermentation and the sweetness condensed like dried fruits overlap, and it lasts for a long time to the afterglow.
The cultivars are SL28, SL34, Ruiru 11, and Batian.
Kenya's representative varieties and improved varieties are a lot ripe with an altitude of 1,800 to 2,000 m, with a red soil of Nielly.
If you age for more than ten days from the roasting day, the winey flavor will be richer and the sweetness will ripen smoothly.”
Roast:
Roasted light-medium and spectacularly by our friends at Red Poison in Kanagawa, Japan, rested for 7 days, then vacuum packed and frozen. I recommend enjoying this coffee right away.
Josh’s notes:
I offered this coffee to the people painting my house and they loved it.
Such an amazing smell on bag open. A nice fruited spice, unlike most other Kenyan coffees we purchase. Smells even more amazing on wet. As the brew goes on, you get a deep and complex strawberry/wine aroma. Beautiful. In the cup, the flavor is supremely balanced with a wonderful tea-like mouthfeel. There’s a depth of flavor that makes you want more; makes you want to explore it until the last drop. Crushable. Would go amazing over ice.
Red Poison’s notes:
“Kenya Taste of Harvest 2026 Experimental Category
Kenya is as ripe as red wine.
A bright, clear acid that traditional washed Kenya shows.
This lot has a completely different expression on its Kenyan style.
The process is Anaerobic Natural for five days.
After fermenting for five days in an oxygen-restricted environment, the flesh is dried in the sun with the flesh on, resulting in the sweetness and thickness of ripe red fruits.
The cup spreads with a vivid fruit feeling reminiscent of strawberry and red fruit.
The depth like red wine derived from anaerobic fermentation and the sweetness condensed like dried fruits overlap, and it lasts for a long time to the afterglow.
The cultivars are SL28, SL34, Ruiru 11, and Batian.
Kenya's representative varieties and improved varieties are a lot ripe with an altitude of 1,800 to 2,000 m, with a red soil of Nielly.
If you age for more than ten days from the roasting day, the winey flavor will be richer and the sweetness will ripen smoothly.”
Roast:
Roasted light-medium and spectacularly by our friends at Red Poison in Kanagawa, Japan, rested for 7 days, then vacuum packed and frozen. I recommend enjoying this coffee right away.
