TheDanish roaster Coffee Collective from Copenhagen brings one of its most iconic lots. In the cup, it has everything we love about modern Kenya – juiciness, structure, and bright sweetness. The tone is set by blackcurrants and blackberries, accompanied by fresh rhubarb.The body is full yet clean, with a long, sweetly fruity aftertaste. The roast is set specifically for espresso, so the shot is compact and clear on its own, while also coming through beautifully in milk. If you're looking for an espresso that combines energy with comfort, this coffee is a bull's-eye.
The coffee is processed by Kieni,acooperative"factory"in the Nyeri region , where around a thousand small growers bring their cherries. Coffee Collective has been working with Kieni for many years, and thanks to its stable support, Kieni is one of the best-paying stations in the country. The SL28 and SL34 varieties (supplemented in places by Ruiru 11) grow at altitudes of around 1, 600–1,800 m above sea level and produce exactly the distinctive "currant" profile for which Nyeri is famous. The cooperative is part of the Mugaga Farmers' Cooperative Society and is located just a few kilometers from the town of Karatina, in a landscape rich in red volcanic soil and an ideal climate for the slow ripening of dense beans. The result is a raw material that maintains top quality year after year and forms the basis for the top AA and ABbatches.
The process is fully washed, with an emphasis on precise washing and fermentation, which give the typical Kenyan profile clarity and bright fruit contours. After careful sorting and wet processing, the coffee is dried to a stable moisture content so that the espresso has a clean, sweet fruitiness without any distracting tones. It is this combination of careful work at the station and sensitive espresso roasting that makes Kieni a cup you will easily fall in love with: full, sweet, juicy, and unexpectedly versatile across recipes.