No.16 Kenya Zawadi Peaberry

Peaberries are a bit of an anomaly. Where most coffee cherries produce two flat-sided beans, roughly one in ten develop as a single rounded seed instead, drawing in all the sweetness and acidity that would otherwise be shared. The result, when the cherry is good to begin with, tends to be a more concentrated, vivid cup.

Zawadi - Swahili for 'gift' - is a blend of carefully selected peaberries sourced primarily from the Kamandi and Ndia-ini factories in Nyeri County, grown in the shadow of Mount Kenya at between 1,700 and 1,800 metres. The varieties, SL28 and Ruiru 11, were both developed in Kenya and are rarely found elsewhere: SL28 for its flavour potential, Ruiru 11 for its resilience.

In the cup, the washed process keeps things clean and precise - cane sugar sweetness, a thread of vanilla, and a distinctive vine tomato tanginess that gives the acidity somewhere interesting to go. It rewards a slower brew; the V60 in particular lets the brightness open up without blunting it. Wogan's own Matt describes it as 'stewed rhubarb all the way' on a V60, and that's not far off - it's the kind of Kenya that reminds you why Kenyan coffee has the reputation it does.

Best kept away from espresso unless very high acidity is your thing.