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
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, dark chocolate, and caramel flavors accompanied by a lush, syrupy body and a soft, apple acidity. The finish lingers with sweet notes of raisin and anise.

Medium Roast
In a break from the traditional, this coffee was picked, sorted and sold as fresh ripe cherry before being dried naturally on raised beds. This eliminates defective fruit and helps impart a cleaner, more fruit-forward flavor in the cup.

Aromas of Middle Eastern spice and blueberry melting into a buttery mouth feel and raw sugar sweetness. Dutch cocoa, dried apricot, and hazelnut flavors drift into a long aromatic finish of sandalwood and coriander.

Light to Medium Roast
The washed process is faster and reduces the chance of fruit spoilage and subsequent flavor defects that can result. Chocolate and floral notes are prominent in this method.

Opening aromas of jasmine, orange zest and bergamot melt into black currant, semi-sweet chocolate and blood orange. Honey sweetness perfectly balances a soft black grape acidity. Long finish with hints of anise and sandalwood.

Medium Roast
We are always on the hunt for the elusive exceptional Java coffee. We found it in this offering, which hails from the highland regions of West Java around the town of Bandung.

A rich, full body balances the sweet flavors of nougat, brown sugar, semi-sweet chocolate, toffee, and almond butter. The acidity is soft and grape-like, and the finish is smooth and long with hints of walnut.

Medium Roast
In the southern highlands of Tolima a small group of farmers formed ASOPEP cooperative to support each other growing high quality organic coffee in the Planadas region.

This smooth, delicately complex coffee features aromas of vanilla and melon with a creamy body. Milk chocolate and orange marmalade flavors are complemented by a gentle apple acidity. The finish is gently long with brown sugar notes.

Light to Medium Roast
Peno Kavori, owner of Namugo Mill is one of the few producers of high quality specialty coffee in the Eastern Highland. His small fleet of trucks drive to Lufa and Okapa mountain regions every day to get the best of the harvest.

This spectacular coffee has a juicy, syrupy mouth feel and a crisp pear and grape acidity. Saffron and nutmeg aromas enhance caramel, almond butter, and blood orange flavors. Finish is long and gentle with hints of pecan and hops.

Medium-Full Roast
The changing climate and economy in Costa Rica have made finding exceptional coffees more difficult with each passing year. This is that cut-above coffee that we hold out for, from Diego Garcia on the slopes of the Volcano Poas in Alajuela.

A buttery soft body and brown sugar sweetness are the base of this complex cup, with semi-sweet chocolate and tangerine notes wafting in. Essence of honeysuckle and lilac complement the Meyer lemon acidity, finishing clean and smooth with a hint of ginger.

Medium Roast
Grown on the Kabare Cooperative on the slopes of Mt Kenya, carefully washed in the waters from the Ragati River, and meticulously sun-dried, this is a dramatic example of the best of Kenya coffee.

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 and satisfying finish with a hint of sandalwood and fennel.

Medium to Full Roast
This coffee comes to us from the Rugora Cooperative, which serves about 2,000 families in the Lake Tanganyika Highlands each harvesting anywhere from 30 to 200 trees.

The aroma is floral with vanilla and plumeria notes, floating on a syrupy body with sparkling grape and apple acidity. The hints of raisin, raw sugar, almond, and semi-sweet chocolate melt into a long, smooth finish of allspice and clove.

Medium Roast
Ethiopia is the birthplace of coffee. This offering is grown in Jimma zone on Shimeket Daba Plantation, dried in the traditional natural process with the bean (the seed of the coffee plant) still in the cherry, imparting a fruit forward aroma and flavor that is especially lovely.

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
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 Chimaltenango area of Guatemala is home to some of our favorite flavor profiles, including this coffee. Twelve families work together to produce this coffee on the Finca Pacayalito.

This lush, smooth coffee is a classic chocolate and caramel Guatemala profile with fruit forward characteristics. Apricot 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
Jaen and San Ignacio, Cajamarca are nestled in the highlands on the trail to Machu Picchu in the Peruvian Andes. The CENFROCAFE Cooperative is a group of farmers committed to producing excellent coffee.

A soft, syrupy body gently carries caramel sweetness and a honeysuckle aroma. Butter toffee and raw sugar flavors melt into an almond and semi-sweet chocolate finish. The lively green apple acidity complements the pecan and strawberry jam finish.

Light to Medium Roast
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