Kiambu

Grown high in Kenya’s Central Highlands between 1400 and 1700 MASL, this fully washed Batian and Ruiru lot delivers clarity with real depth.

In the cup, black currant leads the way, bright and juicy, followed by lemon and lime zest that lifts the profile. A gentle black tea structure carries through the mid-palate, while biscuity sweetness and soft chocolate notes bring balance and warmth. The finish is clean, sweet and lightly sugary.

Vibrant but composed. Perfect for a filter when you want sparkle, or espresso when you want fruit with structure.

Tastes Like: Biscuity, black currant, black tea, chocolate, lemon & lime, sweet & sugary

Different coffees, different outcomes. We shape each roast curve to suit how the coffee will be brewed and what we want in the cup. Espresso needs structure and weight. Filter rewards clarity and precision. Same raw coffee, handled differently to get the best out of it.

Built on a steady, controlled roast curve with a longer development phase to create body, sweetness, and depth. Balanced and full, with softened acidity and a clean, consistent finish. Designed for espresso, but equally at home on filter and used for both. Same coffee, just a different expression.

Built on a lighter, faster roast curve with shorter development to retain clarity and structure. Brighter, more expressive, with higher acidity and a cleaner finish. Designed for filter brewing where detail and separation matter.