Speciality coffee

Brew it your way: drip or pour-over, French press, or the moka pot

Blend tasting notes: chocolate, stewed berries, cola spice

Blend

The Everyday Ritual

The everyday ritual: Kenyan single-origin Arabica at a medium roast, made to be the cup you come back to. Chocolate, stewed berries and cola spice, easy going from the first sip to the last. A 250g flat-bottom pouch with the gold goddess Phaphama on the front.

No ratings yet

Chocolate, stewed berries and cola spice.
Kenyan single-origin Arabica

Choose your quantity:

Choose your type:

Nairobi delivery KSh 250 · Upcountry KSh 500 · Pickup available · M-Pesa or card at checkout

Everyday blend
Milk or black
Maguta Farm, Nyeri

Pairs Well with

French PressKSh 7,000

Cork Travel MugKSh 1,500

Ceramic CupsKSh 4,300

Cup notes

Chocolate, stewed berries and cola spice.

Chocolate
Stewed berries
Cola spice

The bag

Black pouch with the gold goddess, Phaphama.
Flat-bottom pouch, 250g.
Best within 4 weeks of opening.

How to brew

Four methods, four sets of numbers. Weigh the coffee and weigh the water. Everything else is preference.

Chemex 1:16
French Press 1:16
Aeropress 1:13, deliberately strong
V60 1:16

Recipe

Milk-brewed morning cup 6 minutes · Serves 1

Warm 250ml whole milk in a small sufuria until it steams, never a hard boil.
Stir in 15g of finely ground Blend and hold it just below a simmer for 3 minutes.
Take it off the heat and let it stand 1 minute so the grounds drop.
Pour through a fine sieve and sweeten with honey to taste.

Every Bean a Story

Grown in Kenya’s coffee regions
Kenyan single-origin Arabica.
Roasted in Westlands, Nairobi
Medium roast. Packed in a 250g flat-bottom pouch.
In the cup
Chocolate, stewed berries and cola spice.
Black pouch with the gold goddess, Phaphama
Four different coffees, each with its own profile.
Best within four weeks of opening
General guidance: keep it sealed, cool and dry, and out of the fridge.