I ordered a bag of this coffee last weekend and it arrived three days later. I opened it 10 minutes ago on day 5, and I'm impressed from the first shot. I hadn't ordered from Terroir in a while and I wanted to try something new; this coffee caught my eye because of their description of the shipment and storage (shipped vacuum sealed, green beans frozen on arrival). While I need to make some adjustments to dial down the bitterness (again, this was my first shot without adjusting anything from my last coffee), the first few sips were as fruit-filled as the description promised: "Ripe blackberry and sweet citrus notes embedded in caramel."

Highly recommended if you can stomach the price ($16/12oz + ~$8 shipping).

$8 is pretty steep for a 1 lb package considering you are both in Zone 2! They only charge $6 for 3-7 bags so that's definitely the way to go when ordering from Terroir. Based on past experience with their African S/O espresso I'd expect yours to hit it's peak 7-8 days post roast.

This is one delicious Kenyan Espresso. I finished a bag recently, roast date was 2/15.

The aroma of the whole bean coffee was so intense, it makes you want to dive into the bag right away. I decided to brew some first, then do espresso.. George notes that its a bit of a darker roast, but Terroir roasts light, and this coffee is no different. The split hadn't turned yet, still bright.

Anyway.. Its great. Blackberry, Orange peel, hints of blueberries, chocolate and caramel.. The acidity is definitely there, but quite balanced against the roast-y tastes in the cup, which are quite mild, though there is this very noticeable, utterly delicious sweet caramel flavor present in the cup, that tastes like candy. George definitely knows how to roast some lovely beans.

I ran both singles, and low dose doubles with this coffee. I kinda preferred the singles, they seemed to have a bit more body, but that made sense to me. The doubles were noticeably fruitier, while the singles were more of a balanced cup. I liked both very much. Vacpot and Pourover with this coffee, was just as great as espresso, as was expected. Syrupy body, sweet, citrus and berrys, caramel.. Such a great coffee.

If you want to try a Kenyan as espresso, AND enjoy it.. This is it. This coffee puts Terroir at the top of the list for single origin espresso. Its a real shame I didn't order from Terroir more in the past, but they're definitely in my rotation now, thats for damn sure.

George brought some of this to the NERBC this weekend and I had a shot of it with him. A Kenyan that definitely works well for espresso.

I couldn't not order another bag of this coffee. So I took Jeff's advice and ordered it along with a bag of the Gingerbread Espresso and the Sidamo from the espresso page!

I added three bags of the Kagumoini to my usual three-bag order of Ademe Bedane, Sidamo, and I'm really glad I did. I had tried George's standard Kenyan espresso, the Chania Thika, and wasn't happy with it. The Kagumoini is a different story -- excellent! I'd have a hard time choosing between it and the Ademe Bedane. Both are first rate SOs.

I actually just started my bag of the Ademe Bedane. Quite good! (Wouldn't expect any less from Terroir...)

Hi Dan,

I'm curious if your Terroir branded beans have the "best by " date like the GHH select beans you spoke of a few days ago in your thread "Unpleasant surprise: GHH Select coffees not shipped day of roast"

tom

When I got Terrior they had both, that was how I could work out when the GHH was really roasted (the best by was some fixed number of days after the roasted on date that I don't recall and it was the same number of days for both brands).

spaz2 wrote:I'm curious if your Terroir branded beans have the "best by " date like the GHH select beans

The Terroir coffees (both the Ethiopian and Kenyan) have the roast date and "Best By" date on the back label. I'll check the spacing between them and post it later. But the Terroir coffees that I got in this shipment were both roasted on the ship date (as opposed to the GHHSelect coffee that I posted about in the other thread).