Kericho [Kenya]

Finding a single origin that shines equally well as a structured espresso and a vibrant pour-over is a rare treat. Sourced from the high altitudes of Kenya’s Rift Valley, our Kericho AB is meticulously roasted to a perfect medium to unlock the best of both worlds.

In the cup, the heat of the medium roast caramelizes the coffee's natural sugars, creating a deeply buttery body anchored by comforting notes of milk chocolate and brown sugar. Instead of overwhelming acidity, the classic Kenyan citrus and stone fruit characteristics mellow into a sweet, lingering apricot finish.

Brewing Recommendations:

• For Espresso: The medium roast level makes this coffee incredibly forgiving to dial in. Expect a heavy, syrupy shot with a milk chocolate base and a bright, zesty apricot crema. It cuts through milk beautifully for flat whites and cortados.

• For Filter: A coarser grind on a flat-burr or high-clarity conical hand grinder will highlight the coffee's cleanliness and sweet citrus notes without sacrificing that satisfying, buttery mouthfeel.