[KH Test] Coffee B

This coffee comes from the high-altitude farms of Nyeri, a region in Kenya's central highlands known for producing some of the country's most distinctive beans. The washed processing method brings out clarity in the cup, letting the fruit-forward character shine through.

You'll taste plum and blackberry in the front notes, followed by milk chocolate as it cools. The flavor profile leans bright without being sharp, with a body that holds up to milk or cream if that's how you take it. The complexity comes from the combination of altitude, soil, and processing rather than from roasting tricks.

This lot works well as a pour-over or drip coffee where you want to taste the origin. It's also strong enough for espresso if you prefer your coffee drinks built around a base with fruit notes. The brightness doesn't overwhelm, so it suits people who like a clean cup without going all the way to light roast territory.

Each portion is frozen immediately after brewing, locking in freshness without the oxidation that happens to ground coffee sitting in a bag. You melt it in hot water or over ice, and the result is closer to coffee brewed moments ago than to something that's been waiting.