Kenya from Oh My Bean Roastery is juicy with a bright fruity character and a sweet, jammy impression. The taste combines forest fruit jam , currants, and caramel, while the espresso roast keeps the profile clean, round, and pleasantly drinkable—both solo and in a cappuccino. Compared to typical "washed" coffees from Kenya, this is a different world: more sweetness, a richer body, and a long, velvety aftertaste that lingers on the tongue like fruit jam. If you want a modern Kenyan espresso with energy and comfort, this is exactly what you are looking for.
The beans come from the Endebess Estate in the Trans-Nzoia region , on the slopes of Mount Elgon. The farm was established in the 1940s and remains one of Kenya's finest selections – it has its own processing facilities, careful sorting, and drying on African beds. The high altitude of around 1, 600–1,800 m above sea level ( up to 1,950 m in the highest parts) and rich volcanic soils give the cup a dense sweetness and bright fruitiness. Classic Kenyan varieties SL28 and SL34 are grown here, complemented by Batian and Ruiru 11 – it is their combination that is responsible for the complexity of the profile, ranging from jam to currants to a caramel finish. Endebess also supports social projects in the local community (student support, home repairs), so behind the flavor you can also see meaningful work in the region.
The processing is natural: fully ripe cherries are selectively harvested and dried whole on raised beds, regularly turned and protected from rain and strong sun. Natural processing is not common in Kenya, but Endebess can afford it thanks to its own infrastructure – and you can taste the difference in the cup: extraction is easy, the body is round and the sweetness is pronounced without losing its purity.