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
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
The small holder farmers in the Bener Meriah highlands of Takengon have produced an unusually sweet, full-bodied example of high quality washed Sumatra coffee.

Vanilla and dill aromas give way to blackberry, pear, and hazelnut flavors. A soft grape-like acidity complements the rich viscous body, melting into a sweet, balanced finish with hints of basil and tamarind.

Medium to Full Roast
In the central western highlands of Tolima a small group of Farmers formed AGPROCEM cooperative to support each other growing high quality organic coffee in the Vereda Montalvo region.

Smooth, delicately complex, with 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. Finish is gently long with fig and brown sugar notes.

Light to Medium Roast
This coffee comes to us from the Gatare washing station, which serves about 5,000 families in the Lake Tanganyika Highlands each harvesting anywhere from 30 to 200 trees.

The aroma is floral and sweet with vanilla and rose petal notes, melting into a soft, syrupy body and clean grape and apple acidity. The complex tastes of black currant, dates, raw sugar, hazelnut, and semi-sweet chocolate give way to a long, smooth finish of ginger and clove.

Medium Roast
This fine example from the newly emerging specialty origin of Congo comes from the SOPACDI Cooperative on the shores of Lake Kivu, bordering with Rwanda. We've been able to secure this coffee for the last few years, and we're pleased their production has been consistently excellent.

A medium-bodied coffee, smooth and syrupy in the mouth, with cashew, cocoa butter, and green fig flavor notes. Gentle aromas of sweet red pepper and sandalwood are present, and the long finish has a hint of clove and anise.

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
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
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
From the Western Oromia Zone in the birthplace of coffee, small holder farmers bring their uniquely flavorful crop to the Limu Kossa cooperative to be washed and milled. We have a small quantity of the very best of that crop.

This exemplary washed coffee presents jasmine and rose aromas within a soft, creamy body. Flavors of apricot, cherry, and dark chocolate blend sweetly together and finish elegantly with a hint of clove and sandalwood.

Medium Roast
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