Collection: Espresso

Origin: KenyaRegion: NyeriProducer / Cooperative: Kainamui Washing Station, New Ngariama Farmers’ Cooperative SocietyAltitude: ~ 1,900 maslVarietals: SL28, SL34, Process: WashedTasting Notes: Raspberry Jam, Key Lime Pie, Finishing with Beautiful Florals From the fertile slopes of Kirinyaga County comes this standout AA lot, produced by smallholder farmers and processed at the renowned Kainamui Washing Station. Grown at 1,650–1,800 meters, the combination of rich volcanic soils, cool evenings, and warm days fosters slow cherry development and remarkable flavour complexity. After careful handpicking, cherries are pulped and fully washed, with fermentation in water to break down the mucilage before thorough rinsing. The coffee is then dried on raised beds under close supervision, ensuring clarity, vibrancy, and balance in the final cup. In the cup, Kenya Kainamui AA shines with layers of raspberry jam sweetness and zesty key lime pie, finishing with beautiful floral aromatics. It’s a bright, expressive coffee that captures the elegance and intensity of Kenya’s Central Highlands.

Origins: Kenya & ColombiaKey Components: Kenya Kianaina AA; Colombia – Jairo Arcila (Quindío)Altitude: 1,700–2,000 maslVarietals: SL28, SL34, Caturra, CastilloProcess: Washed & Honey (Wine Yeast Fermentation) Tasting Notes: Red Fruits, Plum, Honey, Dark Chocolate, Cardamom SpiceWith Milk: Banana, Honey Sweetness, Milk Chocolate Sweet As brings together vibrant coffees from Kenya and Colombia, combining the brightness of East Africa with the fruit-forward character of experimental Colombian processing. At the centre of the blend is Kenya Kianaina AA, grown in the highlands of Nyeri. Here, rich volcanic soils, cool nights and warm daytime temperatures slow the maturation of the coffee cherries, allowing sugars and acidity to develop with clarity and structure. The washed process preserves this character, delivering the lively fruit and clean backbone that carries the blend. Layered alongside this are two distinctive coffees from producer Jairo Arcila in Quindío, Colombia. Both lots are honey processed and fermented with wine yeast — one infused with passionfruit, the other with blackberry. These processes amplify fruit intensity and add depth, bringing sweetness and a subtle boozy complexity to the cup. As a black coffee, the blend opens with vibrant red fruits and plum before settling into honey sweetness, dark chocolate and gentle cardamom spice. With milk, the profile softens into banana, honey sweetness and smooth milk chocolate, creating a balanced and comforting cup. A bright, layered espresso designed to be expressive as a black coffee while remaining smooth and approachable with milk.