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
From the Lintong region 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, jasmine, and sweet tobacco open into a full, creamy body and a soft watermelon acidity. Lush notes of butterscotch, molasses, hazelnut, and allspice linger into the long, buttery finish.

Full Roast
Jigesa washing station is located in one of the oldest coffee producing regions in the world, with heirloom varietals dating back tens of centuries. Small holder farmers bring their ripe cherry to the central washing station for processing.

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

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
Small holder farmers in Thunguri, on the Kirinyaga and Nyeri border, tend their coffee plants and bring their crop to the Rumukia Factory 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
Gishamwana Island sits in vast Lake Kivu, an isolated home for over 35,000 coffee trees and a rich biodiversity. The coffee is harvested, pulped, dried and milled on the island and so retains a unique and wonderful 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
In the Eastern Highlands of Papua New Guinea, Keto Tapasi Progress Association produces a beautiful, clean crisp coffee that we are excited to have on our table.

Aromas of allspice, vanilla, and cedar open to a full, juicy, rich, smooth body and gentle apple and plum acidity. Flavors of brown sugar, concord grape, semi-sweet chocolate, molasses, and almond butter finish long and silky with walnut and tarragon notes.

Medium to Full 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
This small group of farmers in the Chiapas region of southern Mexico are committed to producing quality coffee while maintaining environmental sustainability. This is the 2nd fine coffee we've sourced from this collective.

Buttery smooth with hints of caramel and creamy mouth-feel. Soft Concord grape acidity balances the silky body while aromas of clove and ginger float gently above. Lingering notes of walnut and agave syrup in the long sweet finish.

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
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
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
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