sourcing notes. Although Kenya sits next to Ethiopia, the birthplace of coffee, coffee production only began there in the late 19th century when French missionaries introduced Bourbon varieties. In the 20th century, the Scott Agricultural Laboratories (SL) developed new varieties with better resistance to pests and drought. Two of the most famous, SL28 and SL34, later became some of Kenya’s most iconic coffee varieties. Newer varieties such as Ruiru and Batian were later introduced for better resistance to coffee leaf rust.

Kenyan coffee is known for its bright, vibrant character and distinctive acidity. Its phosphorus-rich soils contribute to this unique profile, while many processing stations also benefit from abundant river water. Traditional Kenyan processing often uses plenty of water and extended fermentation, including double- or even triple-fermentation in some cases.

For many coffee lovers, Kenyan coffee holds a special place — and it does for us too. We look for coffees that are clean, transparent and vibrant, while also searching for selections that show a more distinctive and unexpected side of Kenya.

With higher sweetness and round body, we chose this for our espresso selection

* Enjoy a 15% discount when you purchase 6kg of espresso beans, and enjoy a 20% discount when you purchase 10kg of espresso beans. *

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