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
Ema Ordonez is a member of the indigenous Inga community, which settled in Narino in the 14th century. Most coffee from Aponte village is produced by the Inga. This is a honey processed coffee, dried without the skin but with the fruit intact around the seed, or bean.

An unusually sweet coffee with lush passion fruit and berry aromatics. Soft, syrupy body complements milk chocolate and almond flavor notes. Well balanced apple and citrus acidity finish clean with cane sugar and tropical fruit notes.

Light Roast
The Mamasa Valley is just West of the celebrated Tana Toraja region in the Eastern Highlands of the island. Small holder farmers tend a few hundred trees each and bring the ripe cherry to the cooperative for processing.

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

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
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
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
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
Chire Aroresa village in Guji Zone 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 vanilla melt into a silky smoothness of black currant, semi-sweet chocolate, and clementine. Honey sweetness gently balances the soft black grape acidity. Long, gentle finish with hints of anise and cedar.

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
Copyright©   Kéan Coffee. All rights reserved.