Most of the specialty world buys almost exclusively the ''big beans'' from Kenya: the AA and AB grade.
After cupping 10 lots blindly, most of them AB and AA, the clear winner was a C grade, which is a smaller green seed that usually fetches, for some reason, a much lower price.

This coffee is beautiful and straightforward, with loads of notes that we associate with Kenya often.

We get a lot of berries like blackberry and currant, thanks to the SL varietals.
The blood orange acidity makes this coffee come alive. It's super juicy and clean.
In the finish, we had tons of chocolate, and because we are fancy like that, we think it tasted like chocolate truffles. Maybe it just taste like regular chocolate as well ;-)

You can expect a lot of tropical fruit notes, especially mango, and the classic taste of blackberry associated with the SL varietals.

Kenyans are mostly viewed as a filter coffee, but don't be afraid to throw this in your espresso grinders!

Method Dose Ratio Time
Espresso 18 g 2.2:1 32-35 sec
Espresso with milk 18g 2:1 36-40 sec
Americano 18 g 2.3:1 30-35 sec


23 g 16.5:1 3:30-4:15 min

 Chemex & Batch Brew

40-60 g 16.5:1 5:00-5:30 min

 French Press

18-25 g 15.5:1 4:15 min steep time
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