Description
Key flavour notes
What grind size do I need?
How to store
Experience the exquisite taste of our Kenyan Mount Kenya Micro Lot Single-Origin Coffee, sourced from the fertile slopes of Mount Kenya, often celebrated as ‘the Champagne Region of Coffee’.
This region boasts rich, red volcanic soils and optimal growing conditions, allowing us to present a coffee of exceptional quality.
Hand-selected during the short main season between October and November, these beans are meticulously cultivated by the Kibugu Farmers Co-operative Society. This cooperative unites farmers from Gicherori and neighboring communities in Gikirima, Ndunduri, and Ngerwe, all dedicated to sustainable practices and community engagement.
The cooler climate and reliable rainfall of Embu and Meru counties provide ideal conditions for growing coffee. Each member of the cooperative manages about a hectare of land, focusing on coffee cultivation alongside other crops like macadamia nuts, bananas, and corn. Quality is overseen by a dedicated field committee, ensuring that only the best cherries are harvested and processed.
Our Kenyan coffee offers a rich blend of tart raspberry and sun-ripened grape notes, resulting in a delightful combination of fruity flavours that linger pleasantly on the palate. The beans undergo careful hand selection, pulping, fermenting, washing, and slow sun drying on African beds, ensuring that each step is closely supervised for the highest quality.
Indulge in the unique and flavourful experience of our Mount Kenya coffee, perfect for those who appreciate the art of coffee cultivation and the rich, fruity notes that Kenyan coffee is renowned for.
Roast: Light / Medium
Varietal: SL 28, SL 34, Ruiru 11 & Batian
Altitude: 1700-2200 masl
Process: Fully Washed
Wholebean
Best For: Grinding at home
Very Coarse
Best For: Cold-Brew, Cowboy-Coffee
Coarse
Best For: French press/cafetière, percolators
Medium
Best For: Chemex, drip coffee makers, siphon brewers.
Medium-Fine
Best For: cone-shaped pour-overs, Moka Pot, vacuum brewers, AeroPress
Fine
Best For: Espresso machine, Moka pot
Very-Fine
Best For: Turkish.
Storing roasted coffee beans properly is important to maintain their freshness and flavour. Here are some tips on how to store roasted coffee beans:
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Keep them in an airtight container: Exposure to air is one of the biggest enemies of coffee beans, as it can cause them to go stale quickly. Store your roasted coffee beans in an airtight container to prevent air from getting in.
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Store in a cool, dry place: Roasted coffee beans are best stored in a cool, dry place away from direct sunlight, moisture, and heat. The ideal storage temperature for roasted coffee beans is between 50-70°F (10-21°C).
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Avoid storing in the fridge or freezer: While some people may suggest storing coffee beans in the fridge or freezer to prolong their freshness, this is not recommended. The moisture and temperature fluctuations in the fridge or freezer can actually damage the coffee beans and affect their flavour.
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Use the beans within 6 months: Roasted coffee beans are best consumed within 2-4 weeks of roasting for optimal flavour, as their flavour and freshness can deteriorate over time. It's best to buy smaller quantities of coffee beans depending on your consumption rate and use them within this timeframe to ensure the best quality and taste.
By following these tips, you can help preserve the freshness and flavour of your roasted coffee beans and enjoy a delicious cup of coffee every time.
if they are not stored properly. When coffee beans are exposed to air, moisture, heat, or light, they can lose their flavour and freshness and become stale. Stale coffee beans can taste flat, sour, or bitter and may not produce the same rich aroma and flavour that fresh coffee beans do.
In summary, while coffee beans do not necessarily "go bad" in the way that some foods do, they can certainly lose their quality over time, affecting the taste and freshness of your coffee.
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