Kenyan (Single Origin; Med/Light)

ALL of our coffees are shipped to you within 24 hours of being freshly small-batch roasted!

Roast: MEDIUM-LIGHT

Notes: Citrus notes such as blood orange or grapefruit zest may brighten the first sip, followed by a core of black tea or hibiscus. As the cup cools, subtle undertones of brown sugar, honey, or caramel emerge, lending softness without muting the coffee’s vibrant fruit structure.

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Coffee from Othaya, Nyeri County, Kenya is celebrated for its clarity, vibrant acidity, and layered fruit complexity—qualities that shine especially bright in this medium-light roast.

Grown on the fertile southern slopes of Mount Kenya, Othaya coffees benefit from rich volcanic soils, high elevations and cool mountain air that slows cherry maturation. This extended growing period allows sugars to develop fully within the bean, creating a cup profile that is both dynamic and refined.

At a medium-light roast, the coffee preserves its lively character while gaining gentle sweetness and balance. Expect a sparkling, wine-like acidity—often reminiscent of red currant, cranberry, or ripe raspberry. 

The body is typically silky and medium in weight, clean on the palate, with a crisp, lingering finish that leaves echoes of berry and floral aromatics and the beans are wet washed and dried on raised beds which enhances their clarity and highlights their nuanced flavor distinctions.

This style of roast is ideal for pour-over, Chemex, or other filter brewing methods that showcase acidity and aromatics. The result is a bright yet composed cup—elegant, expressive, and distinctly Kenyan.

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THIS COFFEE'S CHARACTERISTICS:

NOTES: Bright Acidity, Orange, Lemon, Floral, Effervescent

REGION: Othaya, Nyeri County

ALTITUDE: 1,700 - 1,890 M

PROCESS: Fully Washed and Dried on Raised Beds

VARIETIES: SL28, SL34, Ruiru 11, and Batian