Kenya | Single Origin

Our Kenya Single Origin Coffee is best described as a bright, structured, and intensely layered medium-light roast with juicy orange, fresh lemon, delicate florals, raspberry-like sweetness, and a clean, lively finish.

Orange and lemon give the coffee a crisp, energetic opening. The citrus is immediately noticeable, but it does not stand alone. Delicate floral character rises through the brighter flavors, followed by raspberry-like fruit, soft vanilla, and a smooth cream-like quality that gives the cup greater balance. The finish remains clean and refreshing, leaving citrus, fruit, and florals on the palate without the heaviness of a darker roast.

Customers report tasting lemon, raspberry, rose, vanilla, and a soft cream-like sweetness. AeroPress produces a concentrated cup that brings these flavors together with greater body, while Chemex and other pour over brewers create a cleaner separation between the citrus, fruit, and floral characteristics. French press preserves the bright lemon flavor but can make the cup feel less balanced, while espresso concentrates the acidity and produces a much sharper interpretation.

Your coffee is roasted after you order, then packed and shipped within days. It does not sit in a warehouse waiting for someone to buy it. This allows its citrus, fruit, floral character, and aroma to reach you while the coffee is still at its best.

Coffee Details:

Roast Level: Medium-Light
Coffee Type: Single Origin Arabica Coffee
Origin: Othaya, Nyeri County, Kenya
Bean Species: Arabica
Coffee Varieties: SL28, SL34, Ruiru 11, and Batian
Processing Method: Fully Washed and Dried on Raised Beds
Certification: Conventional
Growing Altitude: 1,700–1,890 Meters
Producer Tasting Profile: Orange, Lemon, Floral Character, and Effervescent Brightness
Customer Reported Tastes: Lemon, Raspberry, Rose, Vanilla, and Cream-Like Sweetness
Acidity: Bright and Structured
Body: Light to Medium
Ingredients: Coffee

Why It Stands Out:

This is not a flavored coffee. The orange, lemon, raspberry, floral, vanilla, and cream-like characteristics develop naturally from the coffee beans, growing conditions, processing method, roast, and preparation.

This coffee is grown in Othaya, within Kenya’s Nyeri County, at elevations between approximately 1,700 and 1,890 meters. The cooler temperatures found at this elevation slow the development of the coffee cherries, allowing greater flavor concentration and a more structured acidity to form before harvest.

SL28 and SL34 are Arabica varieties closely associated with Kenyan coffee and are known for producing clearly defined citrus, fruit, and aromatic characteristics. Ruiru 11 and Batian are also Arabica varieties developed in Kenya to combine cup quality with improved resistance to common coffee plant diseases.

The fully washed process removes the fruit surrounding the coffee seeds before drying. This produces a cleaner cup with greater separation between its citrus, fruit, and floral qualities. Drying the coffee on raised beds promotes more even airflow around the beans and helps preserve the clarity of the finished coffee.

The medium-light roast protects the orange, lemon, raspberry, and floral character rather than replacing them with heavy roast flavor. It provides enough development to create sweetness and structure while keeping the cup bright, aromatic, and refreshing.

Customers report a noticeable difference between brewing methods. AeroPress brings lemon, raspberry, rose, vanilla, and cream-like sweetness together in a concentrated and balanced cup. Chemex creates a fuller but exceptionally clean presentation with lingering sweetness, while French press emphasizes lemon but provides less balance between the coffee’s brighter and softer flavors.

Best Brewing Methods:

1. AeroPress: Brings the citrus, raspberry, floral character, vanilla, and cream-like sweetness together in a concentrated cup with more body than traditional pour over. It preserves the coffee’s complexity without allowing the bright acidity to dominate every sip.

2. Chemex: Produces a clean, aromatic cup with clearly separated citrus, fruit, and floral characteristics. Its thicker paper filter creates a smooth finish while maintaining the sweetness and complexity customers report.

3. Pour Over: Highlights the orange, lemon, raspberry, and floral character with excellent clarity. A V60 produces a lighter and more sharply defined cup than a Chemex, making it a strong choice for customers who want the brightest possible presentation.

4. Standard Drip: Creates an approachable everyday cup with balanced citrus, gentle fruit, and a clean finish. It provides less flavor separation than manual pour over but remains consistent and convenient.

5. French Press: Produces a fuller body with pronounced lemon and fruit. The metal filter retains more natural oils, but the heavier texture can soften the delicate floral character and reduce the balance between the coffee’s individual flavors.

6. Espresso: Creates an intense, concentrated serving with powerful citrus and fruit. The pressure and short brewing time can make the already-bright acidity considerably sharper, especially when the grind, water temperature, or brewing time is not properly adjusted.

7. Cold Brew: Produces a smooth and mellow interpretation with softened acidity. It can emphasize fruit sweetness, but it reduces the vivid citrus and floral character that makes this coffee distinctive.

Based on customers reporting the most complete combination of lemon, raspberry, rose, vanilla, and cream-like sweetness from AeroPress brewing, AeroPress is our winning brewing method. Its short immersion time creates enough body to support the coffee’s bright fruit while preventing the citrus from overwhelming its softer floral and vanilla qualities. Chemex is our best alternative when you want a cleaner, lighter cup with greater flavor separation.

AeroPress Brewing Instructions:

Use Level 2 Standard Grind or grind whole beans to a medium consistency.

Add approximately 3 level tablespoons of coffee to the AeroPress.

Heat 8 fluid ounces, or 1 cup, of fresh, filtered water to approximately 190–195°F.

Place a paper filter in the cap and rinse it with hot water. Attach the cap, position the AeroPress over a sturdy mug, and add the coffee.

Pour in enough water to saturate the grounds completely and let the coffee bloom for approximately 30 seconds.

Add the remaining water until the AeroPress chamber is nearly full. Stir gently, insert the plunger, and allow the coffee to steep for approximately one minute.

Press downward slowly for approximately 30 seconds. Add a small amount of hot water afterward if the coffee tastes stronger or more concentrated than you prefer.

If the coffee tastes sour or excessively sharp, extend the steeping time slightly or use water closer to 195°F. If it tastes bitter or dry, shorten the steeping time or use water closer to 190°F.

Choose Your Grind:

Level 1. Espresso: Very fine. Concentrated, intense, and citrus-forward. Built for espresso machines.

Level 2. Standard: Medium grind. Bright, balanced, and reliable. Best for AeroPress, automatic drip machines, coffee pots, pour over brewers, and reusable Keurig pods.

Level 3. Coarse: Large grind. Fuller-bodied, smooth, and less sharply defined. Best for French press and cold brew.

Level 4. Whole Bean: Full beans. Best for maximum freshness, complete control, and grinding immediately before brewing.

Bag Sizes Available:

12 OZ. (340g)
1 LB. (16 OZ.) 454g
2 LBS. (32 OZ.) 907g
5 LBS. (80 OZ.) 2,268g