Sip Happens Roasters
Kenya Single Origin Coffee (Mount Kenya)
Kenya Single Origin Coffee (Mount Kenya)
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Grown in the red volcanic foothills of Mount Kenya. Bold black currant, grapefruit brightness, and sugarcane sweetness.
Kenyan coffees are revered by world-class baristas as the most dynamic, vibrant, and complex specialty beans on Earth. Cultivated at elevations exceeding 5,500 feet in deep, iron-rich volcanic soils, these SL-28 and SL-34 Arabica varietals undergo Kenya’s legendary 72-hour double-washing and soaking process. We roast this lot to a pristine light-medium profile to illuminate its world-famous cup profile: a sparkling black currant wine acidity, juicy pink grapefruit sweetness, and a lingering brown sugarcane finish with exceptional clarity.
ORIGIN & REGION: Mount Kenya Slopes, Nyeri / Kirinyaga High Plateau
ALTITUDE & VARIETALS: 1,700 – 2,100 MASL · Prized SL-28 & SL-34 Cultivars
PROCESSING: Meticulous 72-Hour Double-Fermentation Washed & Sun-Dried
TASTING NOTES: Bold Black Currant · Pink Grapefruit · Cane Sugar · Complex Wine Acidity
CUP PROFILE: Incredibly Vibrant, Crisp, Clean & Syrupy Sweet
BEST EXTRACTION: Chemex · V60 Dripper · Flash Iced Pour-Over · AeroPress
✨ TRY IT: Sparkling Summer Black Currant Spritz
Ingredients:
- 5 oz flash-chilled or cold-brewed Kenya Single Origin Coffee
- 3 oz crisp sparkling mineral water (Topo Chico or club soda)
- 1 thin slice of fresh pink grapefruit or lemon peel
- Handful of clear ice cubes
Method: Fill a tall Collins glass with ice cubes. Pour chilled Kenya coffee and top with sparkling mineral water. Express a pink grapefruit peel over the rim and drop it in. The effervescence elevates Kenya’s natural black currant and citrus notes into an ultra-refreshing afternoon mocktail.
The Specialty Standard: Kenya coffees are renowned for their high phosphoric and malic acid balance, giving them a mouthfeel reminiscent of a fine cabernet sauvignon. Best enjoyed black without milk.
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