Coffee Journal

Beyond Kenya: How First Light Sources Honduras and Ethiopia to Complete Our Range

Honduras provides the approachable balance to Kenya's intensity. Ethiopia provides the floral counterpoint. Together they give our customers a complete picture of what single origin coffee can be.

How Kenyan Coffee Is Bought and Sold: The Nairobi Auction System Explained

Every Tuesday at the Nairobi Coffee Exchange, the world's finest Kenya lots go to auction. The result determines which roasters get which lots and at what extraordinary price.

SL28 and SL34: The Legendary Coffee Varieties That Define Kenyan Coffee

Selected by the Scott Agricultural Laboratories in the 1930s, SL28 and SL34 were never designed for the specialty market, yet they became its most distinctive and celebrated varieties.

Nyeri vs. Kirinyaga vs. Murang'a: A Guide to Kenya's Greatest Growing Regions

Nyeri produces Kenya's most vivid brightness. Kirinyaga balances that with fuller body. Murang'a leans toward chocolate and caramel. Same country, three distinct flavor expressions.

The Double Wash: Kenya's Secret Processing Method That Creates Its Signature Flavor

Kenya's double fermentation and double wash process is unlike anything else in coffee production. It's why Kenyan coffee has a clarity and brightness no other origin replicates.

The Geography of Kenyan Coffee: Why Altitude, Soil, and Rain Make All the Difference

Kenya's volcanic highland soils are unusually phosphorus-rich. A geological legacy that directly influences the vivid fruit acidity that defines Kenya's flavor signature.

Kenya AA: Queen of Specialty Coffee & How We Roast It

When our Kenya AA cools to 150°F in the cup, something remarkable happens, the acidity brightens, the berry notes sharpen, and a wine-like complexity emerges. This is why Kenya AA is the benchmark.