Kenyan coffee is the undisputed favourite among coffee connoisseurs and is unlike any other coffee in the world. Kenya happens to have near perfect conditions for growing coffee. Arabica beans thrive at high elevations and in deep, well-drained loamy soil. Kenyan farmers use a unique processing method that’s a variation of wet-process, but involves fermenting the coffee twice and rinsing with clean river water in-between. This extra fermentation and rinse enhance the clarity and brightness of flavours unique to Kenyan coffees.
The coffee industry in Kenya is in a class by itself and one of the world’s most advanced. By pairing fortuitous natural resources with a sophisticated growth, production and distribution system, Kenya has taken full advantage of its coffee potential.
To highlight the fruity acidity of the beans along with the creamy mouthfeel, we have opted for a light roast. We suggest that our Kenyan beans be allowed to rest for at least two days following the roasting process to truly optimize their inherent sweetness. Interested in truly savouring the subtle nuances of our Kenya single origin? We recommend immersion brewing; a French Press or an Aeropress are both excellent tools for the job.
As a light roast, our Kenya single origin sits at 25 on the Roast Vision Scale and 93 on the Agtron Gourmet Colour Scale laid out by the Specialty Coffee Association (SCA).
- Orange zest and mulled wine
- Species: 100% Arabica
- Process: Sun-Dried, Washed
- Roast Level: 93 Agtron Gourmet, 25 light
- Brewing Recommendations: Immersion
Pretty standard Kenyan coffee. If you've had Kenyan before, you'll know what to expect. No flaws or anything, but also not anything unique or exciting. Just a solid tasty bean.