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
Martin’s long relationship with the Vides family in Huehuetenango gives us first opportunity at the very best of each year’s crop. We are particularly proud of this exceptional lot.

Vanilla, carob, and nutmeg aromatics give way to lush, vibrant flavors of milk chocolate, caramel and berry complemented by a smooth, syrupy body and a gentle red apple and pear acidity. The finish lingers with sweet notes of allspice and cherry.

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
Through our close relationship with Luis Alberto Balladarez at Beneficio Nueva Segovia in Ocotal, Nicaragua, he has reserved for us the highest quality coffee he has this year.

This gentle and well composed coffee has honeysuckle, apricot, and plum aromas developing into a syrupy body highlighting sweet cherry and dark chocolate flavors. Acidity is soft and pear-like, perfectly complementing the cane sugar sweetness. The finish is smooth and lingering with hints of clove and star anise.

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
The Fahsen family farm on the slopes of the Volcano Atitlan produces this classic Guatemala coffee that exemplifies the best qualities of the region. Finca Santo Tomas is also a private nature preserve dedicated to biodiversity.

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 smoky black pepper aroma.

Light to Medium Roast
This small group of farmers in the Chiapas region of southern Mexico produces quality coffee while maintaining environmental sustainability. We are excited to bring you this offering that really delivers in the cup.

Chocolaty smooth with aromatics of Christmas spice, lush and gentle with a thick mouth-feel. The soft Concord grape acidity balances the creamy body as clove and allspice scents float gently above. Lingering notes of Brazil nut and maple syrup dwell in the long sweet finish.

Medium 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
Copyright©   Kéan Coffee. All rights reserved.