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
Finca Hartmann has been growing coffee in the Chiriqui Highlands for three generations. The Geisha variety was cultivated and perfected in Panama by our friend Price Peterson in nearby Boquete. The high altitude and combination of Pacific and Caribbean airflow create the best possible environment for this delicate and complex coffee.

Semi-sweet chocolate, peach, black tea, and dried cherry notes complement lush honeysuckle and jasmine aromas, with a syrupy body and bright orange and stone fruit acidity. Elegant and beautifully balanced.

Light Roast
This coffee was a winner at Oro de Santa Barbara competition for very best coffees of Honduras. Hundreds of farmers submitted their best lots and the top scoring 20 made the finals. Our roaster, Ted, was one of the 16 international judges on the panel and this coffee was his pick.

Intense hops and vanilla aromas open to a heavy syrupy body. Dark chocolate, blackberry, malt, and molasses flavors compliment the moderate grapefruit acidity. Long, sweet finish with apricot and faint sandalwood notes.

Medium Roast
The changing climate and economy in Costa Rica have made finding exceptional coffees more difficult. We’ve cupped many good offerings, but we held out for a truly fine coffee, this one from Diego Garcia on the West Valley slopes of the Volcano Poas in Alajuela.

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

Medium Roast
Due to our close relationship with Luis Alberto Balladarez at Beneficio Nuevo Segovia in Ocotal, the northern highlands of Nicaragua, he's reserved for us the highest quality coffee he has this year.

A gentle, well composed coffee with honeysuckle, apricot, and plum aromas developing into a syrupy body with sweet cherry and dark chocolate. Acidity is soft and pear-like, perfectly complementing the cane sugar sweetness. Smooth and lingering finish with hints of clove and star anise.

Medium Roast
Small holder farmers in Central Kenya have been working with a select few varietals to achieve a top-quality coffee. Nguvu derives from several washing stations in the Murang’a District.

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

Medium to Full Roast
Martin's long relationship with the Vides Family, growers of this coffee gives us first pick at selecting the finest of each season's crop. We are particularly proud of this exceptional coffee.

Aromas of tea-rose, lime and vanilla melt into Concord grape, cherry, milk chocolate, and caramel flavors accompanied by a lush, syrupy body and a soft, apple acidity. The finish lingers with sweet notes of raisin and nougat.

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 with Rwanda. We've been able to secure this coffee for the last few years, and we're pleased their production has been consistently excellent.

A medium-bodied coffee, smooth and syrupy in the mouth, 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
At the headwaters of the Nile lies Kayanza province. Gatara Commune in the Northwest Highlands is home to 2,100 smallholder farmers each harvesting 30 to 200 trees. This natural process coffee was dried with the cherry intact, imparting a deeply sweet and fruity aroma.

Vanilla and green fig notes melting into a silky, syrupy body with clean grape and apple acidity. Complex tastes of passion fruit, dates, raw sugar, hazelnut, and semi-sweet chocolate give way to a long, smooth tangerine and clove finish.

Medium Roast
Martin has a longstanding relationship with the Zelaya family, the premier growers of specialty coffee in Antigua, in the shadow of Volcan de Agua. This offering from their holdings in Antigua is one of their finest.

Medium body and brown sugar sweetness are complimented by semi-sweet chocolate, dried blackberry and malt notes, finishing long and smooth with the classic Antigua touch of smoke and black tea.

Medium 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
Ethiopia is the birthplace of coffee and this offering is grown by small holder farmers in the Sidama Region. It is harvested by hand and brought to Reko washing station to be dried and sorted by quality.

This is a classic Yirgacheffe taste profile: smooth, sweet, and syrupy with bergamot and sandalwood aromatics bursting through. Dried black fig and raisin notes balance a butter cream and vanilla sweetness, the finish is long and gentle.

Medium Roast
In the eastern Tana Toraja region of the Sulawesi highlands the indigenous Toraja farmers formed a long standing cooperative that produces this excellently clean and crisp offering.

This coffee combines a rich, creamy body with a bright apple and citrus acidity. Rosemary and vanilla aromatics lilt above butterscotch, mango, and white chocolate flavor notes with a long, smooth, and satisfying finish.

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
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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