Kenyan coffee done right — this one's bright, fruity, and hits with a clarity that's hard to find. Blackcurrant, stone fruit, a little jasmine. If you drink your coffee black and you want something that actually tastes like something, this is it.
| Roast | Medium |
|---|---|
| Body | Medium |
| Acidity | High |
| Caffeine | Very High |
In the cup: This is the one the person orders black, takes a sip, and goes "wait — what is that?" It's blackcurrant and dried apricot with a jasmine edge, clean and juicy all the way to the end. No bitterness to explain away, just sweetness that actually sticks around.
Best for: Black coffee drinkers who want fruit-forward complexity without bitterness. Great for pour-over fans, specialty coffee regulars, or anyone tired of flat, one-note roasts. Morning cup, no milk, no sugar — that's where this shines.
Brew tip: Go with a V60 or Chemex at a 1:16 ratio and water around 92°C — too hot and you'll push the acidity too far forward. Medium-fine grind, slow pour, and give it time to bloom properly.
| Grind |
Coarse, Espresso, Standard, Whole Bean |
|---|---|
| Size |
12oz, 1 LB, 2 LB, 5 LB |
All our beans are are professionally roasted to your taste.
