Roaster notes
It is common to roast Kenyan coffees extremely lightly, to highlight the dominant acidity. But in the case of the Sasini, we were impressed with its intense honey sweetness, and so developed the natural sugars a little further with a longer roast time, and higher temperature. This has resulted in a complex sweetness with subtle florals, black forest fruits and a hint of cocoa on the finish.
Keep exploring
Selected by roaster, origin, process and brew method so the next bag stays relevant.
The peaberry grade is a sweet, small and round bean (unlike other beans, which have one flat edge). Once considered a less desirable grade, it is now famed for its rich, characterful flavour. Roasted to a medium-dark level, this coffee is a great expression of Kenyan coffee. Expect fruit notes of raspberry & blackberry, intense molasses and hint of high quality cocoa.
A washed Kenyan coffee from Tegu in Nyeri County. Jammy sweetness, juicy black fruit, and sparkling citrus acidity make it a lively filter coffee.
From the home of coffee itself, comes this washed lot from the Doyo Co-operative. The heirloom varietals grown here represent the legacy of coffee growing in this region - classic flavours and high desirability. This coffee was roasted to pull out the complex sweetness of sweet and salty malted milk chocolate whilst retaining a deep fruit note of raisin and subtle citrus flavour.
A washed Mexican coffee from smallholder producers near Oaxaca City, grown under natural shade. Milk chocolate, pecan, and glace cherry notes make it sweet, accessible, and quietly complex.