Coffee from Kenya

Kenya is one of the origins we enjoy roasting the most. The coffee typically comes from smallholders who deliver their cherries to a shared wet mill, known locally as a factory, run by a cooperative. There the coffee is pulped, fermented overnight, washed and dried on raised beds.

Many Kenyan lots are SL28 and SL34. SL28 was selected by Scott Agricultural Laboratories in Kenya in 1935 and is known for exceptional cup quality when grown at altitude. It is a big part of why Kenyan coffee has that juicy, bright acidity.

What does Kenyan coffee taste like? Juicy and clean, with an acidity that brings red berries and fruit jam to mind, and often a black tea finish. Washed coffee tastes mostly of what is inside the bean, and in a good Kenyan that is the fruit.

We roast every coffee twice. Light for filter, where the acidity and fruit are at their clearest, and a little darker for espresso, with less acidity and more body. Everything is roasted to order with the roast date on the bag. Below you will find the Kenyan coffees we have right now.