We nabbed this lot off a round of Nordic Approach samples when selecting our mainline Kenya for the year. Having noted it was on the first container to arrive, we've gotten a lot smoother at moving direct shipments from Belgium to the UK - and so we set about doing that in time for LCF with time to roast and have a smidgen of rest for brewing at the roasters village. Firing the starting gun for the season, we think this PB lot is full send classic Kenya profile in the cup - like hot vimto in a cup. Best Brewed with: Filter Lightest Roaster Influence: We're still refining our approach for the PB grade - the very dense and small seeds taking on heat in a different way to the larger AA/AB beans we typically release. As ever with Kenya we're going for screamingly fast roasts (but for the PBs, with a slightly lower maximum inlet temperature) and aiming to get the best internal development at the lightest roast degree Best Rested: 4+ weeks Filter: 62g/L & 96°C, with rest we like to move down to 93°C and 60g/L Espresso: Turbo shots + 3 weeks rest. 18g/48g+ & 20s We're tasting: Really classic Kenyan aromatics - blackcurrant & apple cordial, some floral black tea like darjeeling. In the cup it's like hot vimto - all the purple fruits, with a hint of baking spice and pomegranate molasses, alongside lemon verbena and a floral note that reminds us of parma violets. As it cools, the acidity resolves to a really juicy malic note like poached rhubarb. Emblematic of type