Kenya

The treasure of sunlit mountains and lush, volcanic soils: Explore the heart of Africa with Kenya Single Origin.

Kenya is known worldwide for producing some of the most vibrant coffees. The secret lies in its ideal growing conditions: high altitudes, nutrient-rich volcanic soils, and the perfect balance of sunlight and rainfall. This environment gives the coffee its unmistakable bright acidity, vibrant citrus undertones, and a fragrant floral aroma that blooms with every sip.

Often described as wine-like, Kenyan coffee offers complex fruity flavour profiles featuring notes of blackcurrant and berries – an unforgettable taste that’s become the hallmark of the region's beans.

Ideal for both seasoned coffee lovers and beginners to specialty beans, Kenyan Single Origin is perfect for those who crave a lively and adventurous cup.

Espresso

Dosage: 22g

Output: 40g

Brew Time: 26-28s

- Grind 22 grams of coffee using a fine grind size.

- Place the ground coffee into a portafilter and tamp.

- Tare your scale to zero with your empty cup.

- Insert the portafilter in the espresso machine and start brewing, using the scale to measure your output.

- For an ideal brew you would have obtained about 40 grams of coffee in 26-28 seconds of extraction.

Filter: Pour Over (V60)

Dosage: 15g

Output: 250mL

Brew Time: 2:15-2:45 mins

- Preheat 300ml water to 92° Celsius.

- Place the paper filter on the V60 and, with the coffee dripper placed on your cup or vessel, rinse using about 50 ml of pre-heated water. Let the hot water drip into your cup, then discard.

- Grind your coffee medium-coarse and pour it into the paper filter, shaking it gently to ensure coffee is evenly distributed.

- Place your dripper and vessel on your scale and tare it.

- Start your timer and slowly pour hot water in a circular motion, making sure all the ground coffee is soaked. Use 50 ml of water for this first pour and let the coffee bloom.

- At 0:30 min start the second pour, using 100 ml of water. Once all water has fallen through, do a final pour using the remaining 100 ml.

- Stop the timer once all brewed coffee has finished dripping. You should end up with 250 ml of brew and a total brewing time between 2:15-2:45 minutes.