Among the world's best coffee producers, Kenyan coffee certainly has personality. This coffee will warm you up, coating your taste buds with full-boded, sweet umami. One of our favorites.
Light Roast - Recommended
A light roast here yields rich tomato soup aromas and pomelo sweetness with a finish of black grape peels.
Darkening the beans a bit further preserves some tomato soup aromas and black grape but a pronounced brown sugar sweetness emerges.
Dark roasts will burn off all the tomato notes, leaving behind a red wine sweetness and caramel body.
AA grade coffee from small lots in Kenya.
The land is truly the star of the show in this coffee and the producers know it. Something in the soil gives beans grown here their iconic flavours and rather than messing with it, the producers get out of the way and let the coffee express itself.
Once properly ripened, these Kenyan beans are Fully Washed, meaning they are stripped of all fruit and mucilage, leaving behind only the seed. This processing technique yields a very clean taste, showcasing the pure flavours of the terroir without any human influence.
What this means for you, is that the surprising tomato aroma is completely pure. All of the rich umami notes, the vibrant acidity and the sweet black grape tannins are are perfectly preserved in your cup: gifts from the Kenyan soil.
Resting Your Coffee
Right after roasting, coffee needs some time to chill for a minimum of three days. Our roasting cycle ensures that when you receive the beans, it’ll already have rested the minimum needed. However, the flavours will continue to improve over a time. How long? Well that depends on the roasting level you ordered.
Generally your coffee will be at it’s peak after:
Light: 7-9 days after roast date
Roaster’s Choice: 5-7 days after roast date
Dark: 3-5 days after roast date
But every bean and person is different so please experiment and find what works for you!
No Pre-Ground Beans?
Unfortunately no. We would love to make your experience as convenient as possible, and while grinding your own beans is firmly in the mildly to very annoying category, we simply can’t do this for you.
The reason being, the second you grind your beans, you expose every nook and cranny to delicious coffee’s nemesis: oxygen. Too much oxygen and your coffee can go stale before you receive it in the post.
As delicious tasting coffee is our most important product we can’t take the risk of sending you a convenient but bland ground beans. Our best advice would be for you to buy a grinder.
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