Kenya Coffee Beans
Bright ⋅ Citrusy ⋅ Complex
Caffeine
Single Origin
100% Arabica
Speciality
The Roast
Kenya produces huge volumes of coffee every year and, once tasted, you'll soon see why. These single origin, 100% Arabica coffee beans have a distinct wine-like characteristic, with fruity notes and a consistent rich flavour. Our Kenya beans are roasted for a light to medium strength coffee.
The Taste
A light to medium coffee with a distinct, fruity (almost wine-like) taste, which is sought after in Kenya, this coffee has a sharp and pleasing acidity due to where it is grown.
The Benefit
The caffeine in the coffee will make you feel more energised and can boost your metabolism. Coffee beans contain vitamins, many of which make their way to the brewed cup.
The Moment
This is a lovely coffee to enjoy after a leisurely lunch – preferably alfresco!
The Creation
Only the finest beans from around the world make their way into our coffees. Each bag is filled with hand-roasted coffee beans. Our coffee Gurus use their experience and knowledge of the artisan coffee industry to guarantee a perfect roast every time.
Based on the edge of Exmoor and on Somerset’s coastline, we take inspiration from our beautiful surroundings to create a cup of coffee that embodies a little escape, evoking memories of a holiday in the West Country, with each sip. Our attention to detail and experience ensures a consistent, flavourful coffee that will see you constantly topping up your mug.
About this coffee:
Our Kenya coffee is a premium selection of coffee sourced from the Central Highlands of Kenya. This region, specifically the Nyeri and Kiambu counties, maintains a global reputation for high - quality coffee production and a rich agricultural heritage.
Origin and growing conditions:
• Region: Sourced from the Central Highland Range, which encompasses the Aberdare range, Nyeri, and the slopes of Mount Kenya.
• Altitude: Cultivated at elevations between 1400-1800 metres above sea level (masl).
• Soil: The area features rich, fertile soil that is optimal for coffee production.
• Climate: The region benefits from reliable rainfall across two distinct seasons, facilitating two annual cropping cycles.
• Landscape: These growing ranges form part of the Great Rift Valley, a significant geological feature nearly 6000km in length.
Harvest and processing:
• Harvesting: Coffee cherries are handpicked at peak ripeness between October-February.
• Milling: Cherries are delivered to the wet mill on the same day they are picked to prevent uncontrolled fermentation.
• The "Kenyan Style" Wash: After pulping with fresh river water, the coffee undergoes a specialised 8-16 hour soak under clean water.
• Benefits: This unique soaking process is designed to bring clarity to the cup and prolong the vibrant acidity of the beans.
• Drying: Following the wash, the coffee is carefully dried under the sun.
From the Kenyan highlands to your cup:
Once the drying process is complete, expert cuppers evaluate the beans based on size and specific cup attributes to ensure consistent quality. The parchment is then removed, and the beans are bagged for export from Kenya. The final stage of this journey takes place at our factory in the coastal village of Porlock, Somerset. Here, we roast the beans in small batches to preserve the bright, complex profile developed in the Kenyan Central Highlands. This meticulous transition - from the volcanic soils of the Rift Valley to our South West roastery - ensures that every cup you brew captures the vibrant acidity and exceptional clarity for which Kenyan coffee is world-renowned.