Kenya Auction Lot - Peet’s Coffee Review

A few years ago I brewed several Kenya beans while exploring single-origin coffees… and found them lacking. For me the acidic and overly fruity nature was harsh on my palate and my stomach. So I turned away from Kenya beans, until we came across Peet’s Kenya Auction Lot and decided it was time we give it another go.

Peet’s Kenya Auction Lot is made with some of the best beans Peet’s can secure in the Kenya coffee trade. They dark roast their beans (which is new for me and Kenyan coffees) and profile this coffee as bright, juicy, and complex with flavors like brown sugar, berry, and citrus. So, let’s brew and see what we think.

Once brewed in our French press, Kenya Auction Lot is not shy about letting the sipper know it is a dark roast. The aromas are rich, with hints of smoke and roasted peanuts, a burnt sugar sweetness, and some bright characters lingering at the back.

In flavor, there is a forward, bright herby flavor that intertwines with the brown sugar flavors, but the peanut I (and Mr. Brew) noted in aroma is lost in the flavor. At first I believed the brown sugar to be more along the lines of a molasses, but after a few sips it is evident that molasses is too dark of a profile. The brown sugar carries a caramel-like quality that has the lingering sweetness of a cane sugar. 

This coffee is quite acidic with strong citrus flavors and a full body. I don’t notice a ton of prominent berry flavors, but there is a lingering dryness that clings to the roof of the mouth as though you’ve just eaten a blackberry. The acidity in flavor could cause some drinkers with stomach sensitivity discomfort, so be aware of your acidity preferences before taking this one and running with it.

Barista Note: If you want to brew Kenya Auction Lot and enjoy the bright, citrusy, and brown sugar flavors but need to watch the acidity, brew a smaller batch in the French press. For two servings, measure out 37g of coffee grounds, add 24 oz of 202℉ water, and steep for 4-5 minutes. Even a slight reduction in the amount of coffee drank can improve how you feel. This is a quantity that works great in the Brew house when we need to lighten up a bit. Or use the same quantities to make a cold brew, which is naturally less acidic. Just replace hot water with cold, and steep for 10-12 hours (overnight). 

Overall, Kenya Auction Lot is a good approach to Kenya’s naturally fruity (citrus and berry) beans, and by pairing it with a dark roast Peet’s is able to complement some of those acidic qualities with brown sugar roastiness. Though it remains a touch too acidic for my tastes, I am happy to have had Kenyan beans that I enjoy.

Cheers,

Mrs. Brew