Glorious Kenya Githima

My friend Liz gave me a quarter pound of Kenya Githima coffee from Stumptown Coffee Roasters in New York.  Her friend works there in some managerial capacity.  She described the friend as tall, British, and garbed in pinstripes and a fedora.  She described the espresso as tasting of unicorns.

You heard it here:  Stumptown Coffee Roasters serves unicorn-flavored espresso.  I can’t verify that personally, but my source is reliable.

The Kenya Githima, grown in (Gachurio, Karantina, Nyeri) Africa is described thus on the included tag:  This well-composed cup leads with ripe cherry and currant aromatics as it transitions to a profile of kumquat, raspberry and grapefruit flavors balanced by brown sugar sweetness.

Some might say just ’fruity.’  Yet the shades of flavor are a little more complex.  I know this because I’m drinking it right now.  Mushing all these glorious tastes into one bland adjective would be a shame.  It has low acidity too; this coffee’s ‘bite’ is in the flavor, not the corrosion of my teeth and esophagus.  If the beans I have from Stumptown (which are at least two weeks old and past their flavor peak) are this good, imagine the espresso, freshly pulled, in all its unicorn-flavored goodness.

What bliss.

I will be making serious efforts to get to this place called Stumptown.  And maybe see New York, if there’s time.