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
For a limited time we are offering our acclaimed Golden Mean Espresso Blend in 5 lb. bags so that you may stock up your pantry and save some cash. Designed for the espresso purist, it 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.

Light Espresso Roast
Roberto Figueroa is a 4th generation coffee producer who left Honduras to study in the US, where he fell in love with specialty coffee. Roberto brought that love back to Honduras where he purchased a small plot and began growing high-quality coffees.

A smooth, gentle coffee with rich flavors of toffee, dark chocolate, butter cream, and peach. The silky soft body elegantly carries a maple sugar sweetness with nutmeg and carob aromas. Long, creamy finish with pecan and molasses notes.

Medium Roast
Small holder farmers in Kirinyaga district tend their few dozen coffee trees and bring their crop to the Uteuzi Station for processing. We are proud to offer this classically big, bold Kenya.

Jasmine, coconut and vanilla aromas float above the thick, full body and sparkling lime acidity, supporting flavors of dark chocolate, blackberry jam, malt, and molasses. The finish is long and juicy with faint orange and ginger notes.

Medium to Full Roast
Nearly 800 families farm coffee for this cooperative in the village of Werka, by the Nensebo river. Each family tends to about 3 hectares of heirloom varietal, picking when the cherry reaches maximum ripeness.

Opening aromas of vanilla, orange zest, and jasmine melt into a silky smoothness of currant, dark chocolate, and black fig. The honey sweetness perfectly balances a soft black grape acidity. Long and gentle finish with hints of port and sandalwood.

Medium Roast
The Gaona brothers, Camilo, Vicente, and Ivan are third generation coffee farmers who went over the Andes to the east in search of new, fertile lands to produce quality coffee. They settled in Nuevo Horizonte to found Finca Guayacan.

An elegantly full, buttery, and creamy body supports the hazelnut, pear and butterscotch notes. Soft and smooth pear-like acidity complements rich caramel notes. Long, sweet finish with a fleeting hint of cardamom.

Light to Medium Roast
Victor Calderon has been growing exceptional coffee in Huehuetenango for many years. We are pleased to be able to offer some of his finest micro lots this year.

The opening aromas of rose, cocoa, and allspice give 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
Kuang Station straddles Jiwaka Province and Western Highlands. Local indigenous farmers bring their cherry to sell, where it is sorted and processed, and near the end the smaller, round peaberries are screened out. Peaberry roasts particularly evenly, helping us create an exceptionally smooth and even flavor profile.

Clean, crisp, with a smooth, buttery mouthfeel and a soft, juicy apple and pear acidity. Saffron and allspice aromas complement the butterscotch and concord grape flavors. Long, gentle finish with hints of walnut and melon.

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

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

Medium Roast
On the slopes of Mt Leuser in the Batak highlands, farmers carefully tend their coffee trees and harvest when the cherries are ripe. The coffee is sorted, partially dried, then removed from the parchment at 50% moisture, called wet-hulling, which gives these coffees their distinctive flavor and appearance.

Aromatics of molasses, jasmine, and sweet tobacco open into a full, creamy body and soft watermelon acidity. Lush notes of butterscotch, hazelnut, and licorice linger into a long, buttery finish.

Medium to Full Roast
Ethiopia is the birthplace of coffee. This coffee is grown in Guji zone near Hangadhi Village and dried in the traditional natural process with the bean still in the cherry, imparting a fruit forward aroma and flavor that is especially dramatic.

Exceptionally sweet with hibiscus and raspberry aromatics, a silky, syrupy body, and dark chocolate, cocoa butter flavor notes. The well-balanced apple and orange acidity finishes clean with cane sugar and juicy passion fruit notes.

Light to Medium 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
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 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
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
The Lopez family farm and a few close neighbors in the Quindio area worked together to 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. Honey, strawberry preserves and milk chocolate notes are complemented by a rounded apple acidity. The finish is gently long with fig and brown sugar notes.

Light to Medium Roast
Grown in the Lenana region in the shadow of Mt Kenya, carefully washed in the waters of the Ragati River and meticulously sun-dried, this is a dramatic example of the best of Kenya coffees.

This bold, exciting coffee is not for the faint of heart. Vanilla and hops aromas invite you into lush, deep pineapple and port wine flavors with a thick molasses and dark chocolate body and sparkling lime acidity. Long, satisfying finish with a hint of sandalwood and anise.

Medium to Full Roast
Copyright©   Kéan Coffee. All rights reserved.