Choir Monk: These beans look fantastic!  Nice, large and evenly-roasted.  They smell great!  There's a particular savory-sweet smell that I've not smelled with any other coffee. Lay Monk: I agree!  These were roasted to a touch under 430 degrees.  I can smell that same savory smell that you mentioned; almost like a combination of tamarind and ripe tomato.

The Tasting:

Choir Monk: Now for the tasting!  We've never featured a Kenyan coffee as part of our Coffee of the Month program, so I'm excited to see how the AA Auction Lot holds up.  We'll judge it in the usual categories of Aroma, Acidity, Aftertaste, Body/Mouthfeel, Complexity, and Darkness

Choir Monk: Here are my thoughts:

Aroma: Extremely fragrant, ripe tones of citrus and that ubiquitous "Kenyan smell" that pervades the entire cup. Acidity: Taut and brisk, delicate yet robust.  Absolutely incredible. Aftertaste: Wonderful.  The citrusy flavor melds with hints of star anise and perdures long after the final sip. Body/Mouthfeel: Superb, rich and creamy mouth feel. Complexity: Good complexity - I detected hints of orange zest, tamarind and blueberry. Darkness: Medium.

Lay Monk: I can understand all of the sentiments you expressed in your notes.  I was similarly impressed.  Here's what I have:

Aroma: Savory-sweet, with a touch of tamarind and vanilla.
Acidity: Fantastic!  Like the juice of a freshly-squeezed orange.  I was most impressed.
Aftertaste: Lingering notes of bergamot, coriander, with just a hint of chocolate.
Body/Mouthfeel: Thick and luscious; I thought that the body of this Kenyan coffee was excellent.
Complexity: Very good complexity; I found the progression from the initial acidity through to the orange citrus notes to be most interesting. 
Darkness: Medium.

Conclusion:

Choir Monk: Every once and a while we find a coffee that is simply excellent.  From the planting of the coffee trees, to the gentle rains that water the coffee fruit, all the way through the picking, drying, processing and exporting - and perhaps most importantly - the roasting - all these steps need to be executed with perfection to deliver a coffee of the finest caliber.  This is one of those coffees.  Acidity, complexity, aftertaste; the Kenyan AA Auction Lot excelled in all areas.  Needless to say, I have a new favorite coffee!

Lay Monk: You really enjoyed this coffee, didn't you?  I too enjoyed every sip of this coffee.  For me, the rich citrus and herbal flavors left an impression that I am not likely to forget soon.  I am thankful that we managed to acquire such a special coffee.

Choir Monk: To sum up:

Representing the very summit of coffee perfection, the Kenyan AA Auction Lot is virtually flawless in every respect.  The characteristic acidity blossoms into an intricately detailed cup, highlighted by the ripe orange, tamarind and blueberry notes.  The rich aftertaste abounds with touches of chocolate and star anise, and puts the finishing touches on a coffee that is as fine as it is rare.