Kenya

If you want to understand what specialty coffee people mean when they say "bright," Kenyan coffee is the lesson. This one tastes like biting into a ripe citrus fruit — vivid, juicy acidity, floral aroma, and a finish that stays clean and effervescent long after the cup is empty.

Tasting profile

• Roast: Light to medium-light

• Notes: Orange, lemon, floral, effervescent

• Body / Acidity: Medium body, bright acidity

• Process: Fully washed and dried on raised beds

The story

This coffee comes from the Othaya area of Nyeri County — one of Kenya's most celebrated growing regions, situated on the slopes of Mount Kenya at 1,700–1,890 meters. The varieties are Kenya's most famous: SL28 and SL34, developed by Scott Laboratories in the 1930s and still prized today for their complex acidity and depth. Ruiru 11 and Batian are also represented in the blend — both developed by the Coffee Research Foundation for disease resistance while maintaining cup quality.

How to brew

Kenyan coffee is made for pour over. Grind medium-fine, brew at 200–205°F with a 1:15 coffee-to-water ratio. The bright acidity and floral notes come through best with a clean brew method — V60, Chemex, or Kalita Wave. Cold brew is also exceptional: steep 4:1 water-to-coffee ratio for 12–16 hours.

Why it's in our collection

The founder included Kenya as the reference point for brightness in the collection — the coffee that helps customers understand the spectrum from delicate and floral (Kenya) to deep and earthy (Sumatra). It is also a flavor benchmark that specialty coffee drinkers recognize and respect.

FAQ

• How fresh is this coffee? We work with roasters who ship to us regularly so beans reach you within weeks of roasting. Store in an airtight container away from light.

• Whole bean or ground? Available in whole bean, standard, espresso, and coarse grinds — pick at checkout.

• Available as a subscription? Yes — subscribe and save 10% on every order.