Kenyan Coffee
About Our Kenyan Coffees
Kenyan coffee is exciting. Well, OK, for me, all coffee is exciting. But if you're into fruit-forward coffees with bold acidity and loads of complexity, this collection is for you.
I picked these two because they're vibrant and exciting. Cranberry & Pomegranate Kenya is a rollercoaster. Every sip brings something different, and the way it bursts with juicy berry notes while staying smooth and sweet is unreal.
Then there’s Rhubarb Crumble Kenyan Peaberry, which might sound quirky, but trust me, it's ace if you're into interesting, juicy coffees. With notes of tart rhubarb, luxurious vanilla custard, and a silky-smooth body… it’s mega via pour over or inverted AeroPress.
These aren't for everyone. They’re not for folks looking for classic, easy-drinking, chocolatey coffees. They're loud, tangy, vibrant, and complex, so if that’s your thing, get them in your basket!
Kenyan Coffees FAQs
Q: What makes Kenyan coffee so unique?
A: The high altitudes, unique soil conditions, and climate, paired with the washed processing method commonly used here, tend to give Kenyan coffees bags of character, often with vibrant, tangy acidity.
Q: Are these coffees suitable for espresso?
A: This depends on what you mean by espresso. If you're a classic espresso lover, then you'll probably be best sticking to medium/dark roast blends. If you're a light roast espresso enthusiast, though, and you have the gear and the home barista chops to enable you to extract the best from higher-grown, light roast single origins (which can be a challenge...), then these might be right down your alley.
Q: What’s a Peaberry?
A: It’s a natural mutation where the coffee cherry produces one round bean instead of two flat ones. Some say they’re more flavourful, I just know this one tastes amazing.
Q: Are these coffees freshly roasted?
A: Yep! I only ever send out fresh roasts. If you order ground, we’ll grind it just before dispatch based on your chosen brew method.
