IN THE CUP
This rare Kenyan Peaberry offers an elegant, mellow cup with a distinctive character. As an espresso, it reveals a medium, syrupy body with a sweet, jammy texture and a subtle hint of vanilla, delivering a rich yet refined experience. Brewed as a filter coffee, it shines with bright acidity and layered complexity—reminiscent of biting into a juicy navel orange and fresh strawberry, full of clarity and vibrant sweetness.
STORY BEHIND THE CUP
High in the rolling hills of central Kenya, where the air is crisp and the soil rich with volcanic minerals, a small group of about fifteen dedicated farmers tend to their coffee trees. Scattered across the regions of Embu, Kisii, Kirinyaga, Machakos, Nakuru, and Nyeri, these farmers work through local cooperatives, passing down generations of knowledge and care.
Among their harvest, they find something rare—a curious little bean called the Peaberry. Unlike the usual coffee cherry that holds two flat seeds, the Peaberry is a natural mutation, forming just one small, round seed. Only about 5% of the total crop ends up this way, and each one is carefully separated during processing.
Grown at high altitude, where the beans mature slowly, these Peaberries develop a dense structure that locks in vibrant acidity and bright, fruity notes. It's this combination of climate, care, and rarity that gives this coffee its refined and distinctive flavour—a small gift from the mountains of Kenya to your cup.
BREW GUIDE
Hario V60 2 Cup
Dose: 16g coffee | 240g Water at 93°C
Step 1 (0 minute)
Start your timer before pre-wetting your ground coffee. Pre-wet (Bloom) with 25g of hot water and wait for 45 seconds.
Step 2 (45 seconds)
Gently pour 100g of hot water in a circular motion. Let the coffee steep for 60 seconds.
Step 3 (1 minute 45 seconds)
Pour to 225g at 1 minute 45 seconds, then swirl once the pour is done. Enjoy your brew!
