Kéan Coffee will be offline this Saturday evening (10/29) at 8PM for 2-3 hours for system maintenance.
Fresh Roasted Beans
Below is our current selection of seasonally available coffees. Check back often for updates as new coffees are added regularly.
Regular Coffees
This is the first Maragogype we've encountered in Hawaii, as it is more common to Central America. These extremely large beans, when they're good, bring a soft sweetness and aroma to the cup, though they require a delicate and steady hand to roast properly. Maragogype grows best at 2,000-2,500 foot altitudes.

Carnation and plumeria aromas waft gently over a gentle grape-like acidity and satisfyingly syrupy body. Notes of turbinado sugar, milk chocolate, and white peach slowly dissolve to a lingering creamy finish with just a hint of nutmeg.

Light Roast
Carlos Aguillera is a 3rd generation coffee producer on his family's estate in the Chiriqui Highlands on the slopes of the Volcano Baru. Boquete valley produces the very best coffees in Panama, including the Esmeralda Geishas.

Honeysuckle, nutmeg and vanilla aromas melt into a sweet cream, syrupy mouth feel with essences of semisweet chocolate, dried cherry, and cane syrup. Acidity is gentle and grape-like, with a delicate lingering finish of pecan and allspice.

Light to Medium Roast
Ethiopia is the birthplace of coffee. This offering is grown by small holder farmers in the Oramia District. Families tend their trees and bring the ripe cherry to the central washing station at Hambela for processing.

Fragrances of jasmine, orange zest, and sandalwood melt into a syrupy silkiness of black currant, semi-sweet chocolate, and blood orange. The honey sweetness perfectly balances the blackberry acidity, and the finish is soft and gentle with licorice and sarsaparilla notes.

Medium Roast
Martin's long term relationship with the Vides family in Huehuetenango (“place of fire”, referring to the volcano) gives us first choice of the best of each year's crop. We are particularly proud of this exceptional lot.

The opening aromas of rose, cocoa, and allspice pave the way to juicy, jammy flavors of apricot, red apple, milk chocolate, and caramel; complemented by a lush, syrupy body and soft, pear-like acidity. The finish lingers with sweet notes of nutmeg and cherry compote.

Medium Roast
This fine example from the newly emerging specialty origin of Congo comes from the SOPACDI Cooperative on the shores of Lake Kivu, bordering Rwanda. We've been able to secure this coffee for the last few years, and their production has been consistently excellent.

A medium-bodied coffee, smooth and syrupy, with cashew, cocoa butter, and green fig flavor notes. Gentle aromas of sweet red pepper and sandalwood are present, and the long finish has a hint of clove and anise.

Medium Roast
Small holder farmers from the Barichu Cooperative on the slopes of Mt. Kenya have been working with a select few varietals to achieve a top quality coffee. We are proud to offer this classically big, bold Kenya.

Jasmine, hops and vanilla aromas float above the thick, full body and sparkling lime acidity, supporting flavors of dark chocolate, blackberry jam, malt, and molasses. Long, juicy finish with tangerine and faint cinnamon notes.

Medium to Full Roast
Small holder farmers on the slopes of the Volcano Agua produce this classic Antigua coffee that exemplifies the best qualities of the region.

Essence of gardenia and lemon oil waft above semi-sweet chocolate, hazelnut, date, and malt flavors. The restrained green apple acidity is the perfect complement to the syrupy, smooth body and long finish with hints of anise and a softly smokey black pepper aroma.

Medium Roast
In the northern highlands of Gekenke Province Three African Sisters, a mostly female cooperative, works diligently to produce high quality coffee. About 300 small farmers carefully harvest and bring the ripe cherry to the washing station for processing.

Plum, semi-sweet chocolate, almond butter, and hazelnut flavors are supported by a syrupy, full body while aromas of vanilla, lavender, and Dutch cocoa waft above. A long, smooth, and sweet finish holds sandalwood aromatics.

Medium Roast
The changing climate and economy in Costa Rica have made finding exceptional coffees more difficult every year. We turned away many offerings while we were holding out for a truly fine coffee. This coffee from Diego Garcia on the West Valley slopes of the Volcano Poas in Alajuela, is it.

Buttery soft body and brown sugar sweetness are the base of this complex cup, with semi-sweet chocolate and tangerine notes. Essence of honeysuckle and lilac complement the Meyer lemon acidity, finishing clean and smooth with a hint of ginger.

Medium Roast
Ethiopia is the birthplace of coffee. This offering, grown in the Djimma region by small holder farmers, is dried in the traditional natural process with the bean (seed)still in the cherry. This method imparts a fruit forward aroma and flavor that is especially lovely.

Exceptionally sweet with powerful passionfruit and raspberry aromatics, a silky, syrupy body, and dark chocolate, cocoa butter flavor notes. The well-balanced apple and citrus acidity finisfinishes clean with cane sugar and juicy fruit notes.

Medium Roast
Named for Aristotle’s ancient Greek philosophy of perfect balance, this blend of up to six origins and four different roasts is designed for the espresso purist but holds its own with milk and sugar or drip brewed.

Thick syrupy body carries the snappy acidity and intense marzipan, dried fruit, honeyed caramel and bittersweet chocolate flavors. The finish is complex and lingering with sweet floral notes. Rated 94 by Ken Davids of Coffee Review.

Light Espresso Roast
Named in memory of my father Carl and the dark roast blend he was known for. This is his original recipe which he called Wiener Melange.

Toasty, pungent aromas and a deep full body open into nutty, smoky, heavy cane molasses flavors with a heavy finish and gentle tobacco and fresh leather aromatics.

Dark Espresso Roast
Milk chocolate and sweet cherry flavors predominate in this Central America/ Africa blend. A snappy green apple note and soft, lingering marzipan finish complement the smooth, syrupy body of this refreshing and satisfying cold brew coffee.

Medium Roast
Swiss Water Decaffeinated Coffees
A decaf blend designed for the espresso purist. However, it holds it's own with milk & sugar or drip brew. Our Decaf Espresso features a thick, syrupy, rich body with a sweet, snappy acidity and aromas ranging from floral, to hot buttered toast, to almonds.

Taste notes of marzipan, dried fruit and honeyed caramel, with a complex, well structured and serenely balanced finish.

Light Espresso Roast
Cafe Altura San Ramon is a cooperative of small farmers along the slopes of Volcano Poas. A mild climate and daily shift between Pacific and Caribbean air flows allow the coffee to ripen evenly and slowly, creating a sweet and aromatic cup.

Buttery soft body and brown sugar sweetness with semi-sweet chocolate and tangerine notes wafting in. Essence of honeysuckle and lilac complement the Meyer lemon acidity, finishing clean and smooth with a hint of ginger.

Light to Medium Roast
From the highlands of the Hegere Miriam Sidama region comes a dramatic example of a complex, aromatic natural process coffee, a rare find in a decaf selection.

Unusually sweet with luscious passion fruit and berry aromatics, a soft, syrupy body, and dark chocolate,almond butter flavors. Its well-balanced apple and citrus acidity finishes clean with cane sugar and tropical punch notes.

Medium Roast
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