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
From the Lintong region above Lake Toba, in the Tano Batak Highlands, small holder farmers take great care to harvest and prepare this clean, bright, full-bodied example of high quality Sumatra coffee.

The aromatics of tarragon, jasmine, and sweet tobacco open into a full, creamy body and a soft watermelon acidity. Lush notes of butterscotch, molasses, hazelnut, and allspice linger into the long, buttery finish.

Full Roast
Rene Contreras and family have been farming coffee in the Santa Ana region of El Salvador for many years, and have recently begun using natural process on their highest quality microlots with the help of Ethiopian expert Samuel Demisse.

This fruity, lively coffee boasts semi-sweet chocolate and roasted almond notes. Strawberry and passion fruit aromas complement the smooth, syrupy body. Complex acidity with hints of apple and nectarine and a long, sweet finish infused with rose and jasmine aromatics.

Light to Medium Roast
Volcan Azul Finca is located on the slopes of Poas Volcano in the Central Valley. The Jimenez and Kahle families are fifth generation coffee farmers dedicated to producing exceptional quality micro lots of coffee.

The flavor is classic Costa Rica, balanced between semi-sweet chocolate and Meyer lemon, with a buttery smooth body and juicy acidity. Aromas of honeysuckle and orange zest linger into the finish with a hint of Brazil nut.

Light to Medium Roast
The Guama factory is part of the Baragwi Cooperative in Kirinyaga District. Each small farm has about 86 trees, and all 3,600 farmers work together to produce a remarkably high quality coffee.

Bold, exciting coffee jumps out of the cup. Sandalwood and hops aromas lure you into lush pineapple, dark chocolate, and port wine flavors with a thick molasses body and a sparkling lime acidity. The finish is long and satisfying with a hint of vanilla.

Full Roast
The Fahsen family farm on the slopes of the Volcano Atitlan produces this classic Guatemala coffee that exemplifies the best qualities of the region. Finca Santo Tomas is also a private nature preserve dedicated to biodiversity.

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 smoky black pepper aroma.

Light to Medium Roast
This small group of farmers in the Chiapas region of southern Mexico are committed to producing quality coffee while maintaining environmental sustainability. This is the 2nd fine coffee we've sourced from this collective.

Buttery smooth with hints of caramel and creamy mouth-feel. Soft Concord grape acidity balances the silky body while aromas of clove and ginger float gently above. Lingering notes of walnut and agave syrup in the long sweet finish.

Medium Roast
Masha station is one of the oldest in Burundi, founded in 1989. Over 2,500 farmers are part of the collective that bring cherry to the washing station in Gatara Commune.

The aroma is soft and sweet with vanilla and green fig notes, melting into a silky, syrupy body with clean grape and apple acidity. Complex flavors of cinnamon, dates, raw sugar, hazelnut, and semi-sweet chocolate give way to a long, smooth finish of black tea.

Light to Medium Roast
Mulish station is a new facility in one of the oldest coffee producing regions in the world, with heirloom varietals dating back tens of centuries. Small holder farmers bring the ripe cherry to the central washing station for processing.

Aromas of jasmine and orange zest melt into black currant, semi-sweet chocolate, and blood orange. The honey sweetness perfectly balances the soft black grape acidity. Finish is long and gentle with hints of anise and sandalwood.

Medium Roast
Named in memory of Martin's 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
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
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
From the Southern highlands of Huila, in the shadow of the Nevado del Huila Volcano, the Cooperatives Cafetrilla and Cafe Catorez de Infirma bring us a superb example of the classic high-quality Colombia flavor profile.

This smooth, delicately complex coffee features sweet floral aromas of vanilla and carnation and a creamy, silky body. Flavors of honey, milk chocolate, and strawberry preserves are complemented by a rounded apple acidity. The finish is gently long with fig and brown sugar notes.

Light to Medium Roast
Yagikawa, which means “talk about coffee”, is a cooperative of 811 members formed in 2007 in Kayanza province, which allows the farmers to raise quality standards and compete in the specialty market without intermediaries.

Aroma is floral and sweet with blood orange notes, melting into a soft, syrupy body and clean grape acidity. Complex tastes of plum, fig, raw sugar, hazelnut, and dark chocolate give way to a long, smooth finish of ginger and clove.

Medium Roast
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