Coffee from around the world roasted fresh daily. Have a browse of our accessories too, which are specially selected for our coffees.
Recommended Brewing Methods
The Kenyan Peaberry is considered a superior bean. Inside the red cherry only one bean forms which is a natural mutation with a rounder shape and supposed greater density. The means that all the flavours from the coffee cherry are condensed into one bean as opposed to two. The ‘Peaberry’ shape also helps with the roasting process as the rounder shape allows for more movement inside the drum. This causes a more even roast and explains the uniform colour found with all of our Peaberry batches.
The History of Kenyan Coffee
Around 70% of all this country’s coffee is produced by small-scale farmers. Considering its proximity to Ethiopia, where coffee originated, it is surprising that it was not cultivated in Kenya until 1893. It was apparently introduced by Roman Catholic Fathers who grew the plants at St Austin’s near Nairobi. It is now the country’s fourth biggest export earner after tourism, tea and horticulture. Initially, coffee was grown primarily on British colonial farms that had a very unpleasant odour, which is why they were relocated to the mountains. In 1933 Kenya enforced the Coffee Act which established the Coffee Board of Kenya and their own auction system, taking the power away from London who back then owned most of the farms. This is was a great success for the country and is the reason Kenyans now own the majority of production.
Kenyan Coffee Tasting Notes
Arabica is the main coffee produced here. While beans harvested from any region differ, Kenyan coffee is known for its distinct characteristics including high acidity and blackcurrant/citrus flavours. It is unique, as it is very well balanced at the same time as being also very complex. With a distinct wine tone and juicy notes you might notice a delicate floral aroma when brewing.