Many say Kenyan coffee is the best there is; we don't think there's any better than our Auction Lot— juicy, complex, sweet, and dazzling.
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Citrus, Browned Sugar, Cassis
Roast: Roasting is the catalyst for expressing the aroma, flavor, and individuality of a coffee through the essential, transformational application of heat.
Brightness: Acidity. Liveliness. A desirable, sharp, and pleasing sensation that heightens coffee’s flavor.
Body: The tactile impression of thickness and viscosity in the mouth, independent of taste and aroma.
Type: Single Origin
For over 100 years the Kenya Auction has been the ultimate meritocracy for coffee, with the top prices awarded to the most exquisite lots, sampled in cupping rooms around the world. Many say Kenyan coffee is the best there is; we don't think there's any better Kenyan coffee than our Auction Lot. When the crop is at its best, we work with our longstanding partner...
Brewing cold from start to finish results in bold, smooth, refreshing coffee with lower acidity than coffee that’s been brewed hot and then iced.
The press pot, or French Press, offers direct infusion for full-bodied coffee. It's an ideal companion for dark roasts, bringing out rich, complex flavors.
Pour-over brewing is a simple way to brew a clean, bright cup. It brings out subtle nuances in coffee, particularly those with bright, sparkling flavors.