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
Produced by small holder farmers on the soaring misty slopes of Nyamasheke above Lake Kivu, this coffee offers a classic Rwanda flavor profile.

Dried plum, semi-sweet chocolate, almond butter, and Brazil nut flavors rest gently in the syrupy, full body while aromas of clove, lavender, and Dutch cocoa waft enticingly above. The finish is long, smooth, and sweet with sandalwood aromatics.

Medium Roast
The Guji Zone in the southern highlands 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.

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

Medium Roast
Grown in the Lenana region in the shadow of Mt. Kenya, our Kenya Lenana received a score of 94 by Ken Davids of Coffee Review. His taste notes: Sweetly tart, deeply floral, honeysuckle, mango, sarsparilla, butterscotch, pipe tobacco in aroma and cup. Juicy, buoyantly tart acidity; full, syrupy mouthfeel. The quietly resonant finish centers around sarsparilla and butterscotch. Reminiscent in part of a very sophisticated essence of root beer float, this attractive Kenya is deep, sweet, and richly smooth.

Medium to Full Roast
From the slopes 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, vanilla, and sweet basil open into a full, creamy body and a soft red apple acidity. Lush notes of butterscotch, molasses, hazelnut, and allspice linger into the long, buttery finish. Scored 95 by Ken Davids of Coffee Review.

Full Roast
Dona Francisca and Don Oscar Chacon of Las Lajas are third generation coffee producers, known for being among the first to process high quality Honeys and Naturals in Central America. Their rare organic farm is nestled in the Sabanilla de Alajuela on the slopes of the Volcano Poas in the Central Valley.

A buttery soft body and brown sugar sweetness are the base of this complex cup. Essence of honeysuckle and lilac complement the Meyer lemon acidity, finishing clean and smooth with a hint of ginger.

Light to Medium Roast
In the Southwest Highlands of Hulia, 97 farmers and their families work together in the San Augustine de Los Naranjos group to produce exceptionally fine quality Colombia coffee.

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
On the slopes of the mountain volcano Atitlan, “Pachuj” in Mayan means “place of mist” where the cool moist air slows the ripening of the coffee cherry to allow more sugar and flavor to develop. This is the fifth generation of the Fahsen Rosales family to cultivate this finca, also a nature preserve.

This exceptionally smooth coffee opens with tea-rose and vanilla aromas blossoms into a silky, butter cream body and brown sugar sweetness.Toasted barley and dutch cocoa notes balance the raspberry and black grape acidity. The finish lingers gently. hinting at cashew and raw hazelnut.

Light to Medium Roast
Las Ventanas refers to a rock formation in the region of Huehuetenango, Guatemala's highest elevation coffee growing region. Coffees from this region are the most prized of the country.

Crisply sweet with subtle, layered nuance. Brown sugar, rose-like flowers, tangerine, cashew, sandalwood in aroma and cup. Sweetly brisk acidity, lightly syrupy, buoyant mouthfeel. Taste notes carry into a rich, deeply flavor-saturated finish. Scored 92 by Ken Davids of Coffee Review.

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

A gentle, well composed coffee. Honeysuckle and plum aromas develop into a syrupy body highlighting sweet cherry and dark chocolate. A soft, pear-like acidity, perfectly complementing the cane sugar sweetness. Finish is smooth and lingering with hints of clove and star anise.

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
Swiss Water Decaffeinated Coffees
Swiss Water Process. Grown in the shadow of the volcanos Agua and Fuego, this Antigua offering lives up to its legacy as one of the finest coffees available today.

This lush, smooth coffee is a classic chocolate and caramel Guatemala with fruit forward characteristics. Raspberry and semi-sweet chocolate flavors melt into the smooth, creamy body and leave a finish that's clean, slightly smoky, and cane sugar sweet.

Light to Medium Roast
Swiss Water Process. Designed for the espresso purist, however, holds it's own with milk & sugar or drip brew.

Light Espresso Roast
The Tarrazu region, south of the Central Valley, produces some of the finest Costa Rica coffees available. Pacific mists and abundant water flow contribute to the complex flavors and bright acidity of the sub regions of Los Frailes and Bustamante.

Crisp, juicy acidity is nicely balanced with a smooth, buttery body and a brown sugar sweetness. Honeysuckle and cocoa aromas float above the semi-sweet chocolate and tangerine flavors. The finish is soft and pleasantly satisfying with hints of Brazil nut and vanilla.

Light to Medium Roast
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