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Our Kenyan Coffee:

Known for its consistently rich flavor along with a deep, wine-like acidity and pleasant aroma, Kenyan coffee beans have distinctly bright taste with complex tones of fruit and berry.

Kenyan Coffee is One of the World's Five Best Coffees

Many people list Kenyan coffee among the five best in the world. With its rich body, high acidity, intense flavor, and delightful aroma, it should be no wonder. Kenyan coffee is known for its in-your-face acidity and berry undertones.

Coffee beans from Kenya grow st elevations anywhere from 1,400 to 2,000 meters high. This elevation means Kenya coffee beans qualify for Strictly High Grown (SHG) / Strictly Hard Bean (SHB) Status. It means the coffee beans are grown at high elevations, which allows beans to develop slowly and with more nutrients than lower grown beans.

Kenya coffee beans are Arabica beans that come in five different varieties SL28, SL34, K7, Ruiru11 and Batian and in eight different grades.

Comayagua

This central region has an altitude of 1 – 1.5km, there isn’t a ton of variance of growing altitudes in Honduras compared to some of the other coffee regions around the world that we’ve looked at. Light acidity, sweetness, citrus, these are all flavors you can expect to taste.

Our Honduran Coffee:

When lightly roasted it features a delicate smooth texture with a slightly sweet taste. The various flavor profiles include fruity (tamarind fruit and lemon zest), nutty (almond and coconut) and chocolatey undertones. The flavors will vary depending on the region they're from, but some common tastes are a combination of darker and more caramel notes, along with lighter notes like tropical fruits and berries. The flavor of Honduran coffee has also been described as having notes of apricot, and chocolate.

Quick Facts

• Elevation: Average around 1.5km
• Temperature: Varies by region, average around 16°C (61°F) to 20°C (68°F) in the mountains
• Cultivar: They grow many of the popular Arabica varieties like Bourbon, Caturra, Typica, Catuai, Pacas
• Tasting Notes: Apricot, caramel, chocolate, tropical fruits and berries.