The small coffee estate Mandela lies within the Kiambu District, near the Gatamaiyo Forest Reserve. This wet-process, sun-dried bean is an SL-28 cultivar, and Kenyans don't part with these varietals easily. The dry fragrance of Mandela is similar snickerdoodle cookies — sweet, cinnamon spices that come through in light to medium roasts. The cup at medium has a citrus overlay that's bracing, and drives a stark vibrance through flavor notes of raw sugars and nectarine. Even darker roasts offer some level of citric shimmer to structure flavor notes. Speaking of which, an espresso shot showed a syrupy chocolate side, infused with a slightly bittering orange.
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