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Kenya Peaberry - Roasted Coffee

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Kenya Peaberry

Roasted Coffee


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OU Kosher Certified


Available for a Limited Time

This African coffee is bright, complex, magically sweet, and shares a perfect balance and citrus fragrance that many Kenyan coffees possess. This light roasted Kenya Peaberry has a bold, syrupy body. It's super smooth with cupping notes of almond butter, baking spice, a blackberry tartness and snappy acidity that gives it a clean finish.

The Kirinyaga County is located on the slopes of Mount Kenya between Nyeri and Embu County. It is home to some of the most fertile soils of the country, since it is located in a volcanic area. This coffee includes only the PB beans, which are sorted out during dry milling. The particularity is that there is only one bean per cherry instead of two.

The cherries are sorted before being pulped. The parchment is then fermented overnight, before being washed and graded. After that, it is dried on the drying tables for 8-14 days.

This coffee is produced by some of the most known cooperatives in Kenya. Those cooperatives encourage their farmers to pick only the ripest cherries. At a factory level, the quality of the cherries is closely checked.

Kenya Peaberry - Roasted Coffee

Roast Level

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light dark

Light roasting highlights a coffee’s more delicate flavors, such as fruit and flowers. These coffee beans have very little to no oil on them.

Kenya Peaberry - Roasted Coffee

Roast Body

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Bold Body

Bold-bodied coffees have a heavier, thicker mouthfeel, which is often accompanied by stone fruit and chocolate notes.

Cupping Notes

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Almond Butter

Baking Spice



A coffee’s process describes how the seed (aka the coffee bean) is separated from the coffee cherry. Popular methods include washed, dry, and honey, but there are many other processes that put special emphasis on different aspects of these methods.

The washing process

Washing Process

Fully washed
The drying process

Drying Process

Dried on drying tables
The varietal type

Coffee Varietal

SL 28, SL 34, Batian, Ruiru 11


Harvest and export times are based off when a particular coffee will be at its peak quality. Cherries picked at the start of the harvest season tend to be underdeveloped, and those picked at the end are often overdeveloped, so producers aim for that sweet spot in the middle.


Oct - Dec


March - July
Kenyan coffee producers considering a pile of cherries.


Though not quite on Ethiopia’s level of coffee producing, Kenya’s terroir is prime for growing specialty coffee, and is slated to become the next big origin. Bungoma County’s mountainous landscape, rainfall, and warm average temperature make for coffee that’s as deep and complex as it is fruity and brilliantly brigh...

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