Microlot Series No 3: Kenya Engo AA

Microlot Series No 3: Kenya Engo AA

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Single origin with classic Kenya terroir

The third installment of our microlot series.

Classic Kenya flavor profile - bright and acidic lemongrass notes lead with baking spice and subtle cacao undertones. “Dry” and tannic mouthfeel, but also very syrupy, with very gentle, jasmine florals and black currant lingering at the end. There's a lot going on in this complex cup!

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What is a Microlot?

A “microlot” of coffee is a coffee lot (how the industry measures big areas of coffee plants - thinks bushels or tons) that is from a single farm, single harvest, or even from a single area on their farm. Simply stated, this is a one-of-a-kind coffee from a one of a kind location.

About this Microlot

We explored two distinct roast paths for this coffee, each unlocking very different characteristics. During our tests, we found a dramatic shift in flavor between end temperatures of 400°F and 420°F. At the lighter end (around 400°F), the cup displayed a vivid brightness with pronounced lemon and citrus acidity—lively, sparkling, and lingering. At the darker end (around 420°F), the acidity softened, and the profile leaned into warm, comforting baking spice notes reminiscent of snickerdoodle cookies, with hints of cinnamon sugar and subtle caramelization.

Our first production roast landed in the middle, finishing at 410°F with a 13.75% development time. After cupping, we had to make a decision: lean into the vibrant, high-acid clarity or embrace the rounder, spiced sweetness. Ultimately, we chose to highlight the coffee’s origin-driven brightness and floral complexity by ending slightly lighter, at 405°F. This adjustment preserved the sparkling acidity while still offering a touch of sweetness and body for balance.

Take a Sip

In the cup, this roast bursts with a punchy, up-front brightness that immediately grabs your attention. As it cools toward room temperature, layers of complexity emerge—delicate jasmine florals, ripe black currant, and a nuanced sweetness that lingers well after the sip. The acidity remains sweet and integrated, never sharp, creating a clean, structured cup with remarkable clarity.

If you’re drawn to coffees that showcase the best of Kenya’s terroir, this one will not disappoint. It’s a coffee that rewards patience: savor it hot for its lively citrus punch, and let it cool to uncover its subtler, more sophisticated floral and berry undertones. The result is a lingering, elegant finish that continues to evolve in the cup long after brewing.

Microlot No. III: Kenya Engo AA

Nerd Out

Microlot No. III: Kenya Engo AA

If you’re drawn to coffees that showcase the best of Kenya’s terroir, this one will not disappoint. It rewards patience: savor it hot for its lively citrus punch, and let...

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