Kenya – Organic Project

This exceptional coffee comes from the Tinderet region in Nandi County. The Batian variety is a backcross of several Bourbon varieties, perfectly adapted to the new environmental conditions in Kenya. The very high growing altitude of 1,800 to 2,000 meters creates a delicate flavor profile with balanced complexity. As a filter coffee, it is medium-bodied and very complex, with sweet-tart black currant notes and a zesty lime finish. As espresso, it tastes a little zestier, and in a cappuccino, its fruity sweetness is a pleasant surprise, blending beautifully with the flavor of the milk.

Paul Lilan has now started farming two plots organically. He no longer uses synthetic fertilizers or pesticides. This year, he was able to harvest from these plots for the first time. We naturally bought this coffee because we wholeheartedly support this environmentally sustainable approach. After all, demand is what drives a growing supply!

Green coffee used:

100% Arabica – Batian organic grown

Click here to learn more about Paul's coffee from Kenya and the Crossroad Coffee Project!

Flavor profile:

sweet and tart black currant, zesty and tart lime, medium body, pleasant acidity

Suitable brewing methods:

As a light roast for pour-over, drip coffee maker, Chemex, siphon, French press, Karlsbader pot

As an espresso roast for espresso machines, superautomatic machines, stovetop brewers