Coffee Review: Starbucks Coffee's Kenya

Background: Kenya is one of the most distinctive coffee origins due to its pungent winy flavors. There are generally two kinds of highly sought after Kenyan beans, Kenya Peaberry and Kenya AA. The 'peaberry' aspect of Kenya PB refers to the fact that only one bean comes from the coffee fruit instead of the usual two. The 'AA' is Kenya AA refers to the fact that 'AA' beans are larger than other beans given a lower grade (A, AB, etc.). The way in which Kenyan beans are brought to market is also fairly unique in that they are distributed exclusively by government-run auctions. Buyers come and offer their highest prices for the beans and whoever is the highest bidder for any particular lot gets the beans. Starbucks' Kenya coffee is a single-origin blend that is classified neither as AA or PB. Nevertheless, it carries the essence of Kenyan coffee. Starbucks uses the image of an elephant to represent the coffee, playing to the psychology of our cravings for something exotic. Kenya is a highly popular coffee among some of Starbucks' more adventurous customers. Indeed, Kenneth Davids, famed commentator on all things coffee, highly recommends Starbucks' Kenyan coffee in his classic Coffee: A Guide to Buying, Brewing, and Enjoying.

Tasting: Aroma****; deep, dark, citrusy scent similar to that of a lemon peel. Acidity*****; sharp, intense, biting pressure on the lower undersides of the tongue. Body****; lingers smoothly on tongue but heaviness balanced by other variables so that it isn't overpowering. Flavor*****; the great jewel of Kenyan coffee. Complex winy flavors include intense grapefruit complemented by hints of sour lemon, highly acidic orange, grapes, and light berries.