Elevate your coffee ritual with our Kenyan Blue Mountain, a rare heirloom variety that redefines the East African coffee experience. Grown in the high-altitude mists of the Aberdare Range, these beans offer a luxurious departure from the sharp acidity of standard roasts. By combining the legendary genetics of Blue Mountain seeds with the mineral-rich volcanic soil of Kenya, we have produced a cup that is exceptionally smooth, sweet, and low in bitterness. Perfect for those who crave a sophisticated, medium-bodied coffee with a velvet finish.

- Roast Level: Medium
- Origins: Mt. Kenya & Aberdare Regions
- Flavour Notes: Milk Chocolate, Wild Berry, Toasted Almond
- Process: Double Washed & Sun-Dried

 

Brewing Guide: How to Craft the Perfect Cup

To fully unlock the delicate floral aromas and refined sweetness of the Kenyan Blue Mountain bean, we recommend the following methods:

1. Pour-Over (Hario V60 / Chemex)
This method highlights the coffee’s crisp acidity and clean finish.

- Ratio: 1:16 (e.g., 15g coffee to 240g water).
- Grind: Medium-fine (like sea salt).
- Water Temp: 92°C–94°C.
- Tip: Pour in slow, circular motions to allow the blooming process to release the trapped CO2, enhancing the berry undertones.

2. French Press
Ideal for those who prefer a heavier, creamier mouthfeel and more chocolatey notes.

- Ratio: 1:15 (e.g., 30g coffee to 450g water).
- Grind: Coarse.
- Steep Time: 4 minutes.
- Tip: Let the coffee rest for 2 minutes after plunging to allow the sediment to settle for a silky body.

3. AeroPress
A versatile choice that balances the body and the brightness.

- Method: Inverted for maximum extraction.
- Grind: Medium.
- Tip: Use a paper filter to ensure the clean, transparent cup that this variety is famous for.