Specialty coffee

How to brew it: add ground coffee, pour water slowly, enjoy your cup

Terroir tasting notes: layered complexity, berry brightness and mineral clarity, flavour notes rather than added ingredients

A sense of place: the variety and the place it grows both help shape a coffee

Terroir

Distinct Regional Character

Distinct regional character: a Kenyan coffee chosen for what its place gives it, roasted in Westlands, Nairobi. Layered, berry and mineral in the cup. A 250g flat-bottom pouch with the blue jellyfish on the front.

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Layered, berry, mineral.
Flat-bottom pouch

Choose your quantity:

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

Kenyan regions
Layered and bright
Roasted in Nairobi

Pairs Well with

French PressKSh 7,000

Cork Travel MugKSh 1,500

Ceramic CupsKSh 4,300

Cup notes

Layered, berry, mineral.

Layered
Berry
Mineral

The bag

Black pouch with the blue jellyfish.
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

Coffee and tonic 8 minutes · Serves 2

Brew 20g of Terroir in 200g of water at 94C in a press for 4 minutes, then strain it.
Fill two tall glasses to the top with ice and pour 150ml of tonic into each.
Float 50ml of the coffee slowly over the back of a spoon so it layers.
Twist a strip of orange peel over the glass and drop it in.

Every Bean a Story

Grown in Kenya’s coffee regions
Chosen for what its place gives it.
Roasted in Westlands, Nairobi
Packed in a 250g flat-bottom pouch.
In the cup
Layered, berry, mineral.
Black pouch with the blue jellyfish
Four different coffees, each with its own profile. Terroir is the regional one.
Best within four weeks of opening
General guidance: keep it sealed, cool and dry, and out of the fridge.