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
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
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
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
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
Natalie Pineda is passionate about producing superb coffee, achieving a 4th place award in the 2017 Cup of Excellence competition. This offering from her Finca Las Flores is a prime example of a truly fine Honduras coffee.

The honey process used for this coffee leaves the fruit in contact with the bean as it dries, imparting a deep aroma and lively acidity. Raspberry, dried apricot aromas open to a silky mouthfeel and dark chocolate essence. Orange zest acidity is well balanced by soft, brown sugar sweetness and gentle lingering finish.

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
There are few farmers producing high quality coffee in the northwestern highlands of Imbabura. Most Ecuador coffee is low in quality. Farmer Mauricio Ayala has spent great time and effort producing this fine Castillo varietal.

An elegantly full, buttery, and creamy body supports the hazelnut, pear and butterscotch notes. Soft and smooth apple-like acidity complements rich caramel flavor. The finish is sweet and long with a hint of allspice.

Light to Medium 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
At the headwaters of the Nile along the border with Rwanda lies Kayanza province. Nemba Cooperative consists of about 1,290 smallholder farmers in the Northwest Highlands each harvesting anywhere from 30 to 200 trees.

A soft and sweet aroma with vanilla and green fig notes melts into a silky, syrupy body with clean grape and apple acidity. The complex tastes of dried plum, dates, raw sugar, hazelnut, and semi-sweet chocolate give way to a long, smooth finish of tangerine and clove.

Medium Roast
Tarime District lies in the far north of Tanzania. Small holder farmers tend a few dozen trees each and bring the ripe cherry to washing stations for processing.

Exotic aromas of sandalwood and cinnamon open the door to notes of lush dark chocolate, date, and black fig. The tangerine acidity is balanced against honey sweetness with green apple notes. Finish is long and sweet, with lingering hints of cedar and vanilla.

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 Sidamo region is one of the oldest coffee producing regions in the world, with heirloom varietals dating back tens of centuries. Small holder farmers tend their trees and bring the ripe cherry to the central washing station for processing.

Aromas of jasmine, orange zest, and bergamot melt into a velvety smoothness of black currant, semi-sweet chocolate, and blood orange. A honey sweetness balances the soft black grape acidity, and the finish is long and gentle with hints of anise and sandalwood.

Medium Roast
Kateshi and Isanya Estates lie on Zambia's border with Tanzania. Olam International purchased the inactive estates in 2012 to produce high quality coffee with the most advanced scientific methods, with genuine care for the workers in the form of housing, schools, and medical.

This exemplary washed coffee is a luxurious mélange of ripe, juicy aromas and silky sweetness. Black grape and cherry scents balance a butter cream mouthfeel and soft berry acidity. Honey and molasses notes linger in the finish with a hint of anise.

Light to Medium Roast
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