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
Co-op Tarrazu has been producing excellent quality coffee for over 53 years. Several small holder farmers in the Santos area contribute to this coffee, which is processed at the cooperative's mill.

Cocoa, tamarind, and gardenia aromas give way to a smooth, elegant body with buttery milk chocolate and pecan flavors. Apple and orange notes color the balanced, juicy acidity. The finish is long and sweet with great caramel and allspice aspects.

Light to Medium Roast
Grown in the Lenana region in the shadow of Mt Kenya, carefully washed in the waters of the Ragati River and meticulously sun-dried, this is a dramatic example of the best of Kenya coffee.

This bold, exciting coffee is not for the faint of heart. Vanilla and hops aromas invite you into lush, deep pineapple and port wine flavors. Molasses and dark chocolate body and a sparkling lime acidity. Long, satisfying finish with a hint of sandalwood and anise.

Medium to Full Roast
Martin's long relationship with farmer Luis Pedro Zelaya gives us the opportunity to secure these exceptional micro lots direct from Antigua.

The medium body and brown sugar sweetness are complemented by semi-sweet chocolate, macadamia nut, and malt notes, with apple and pear acidity. This coffee has a very long finish with the classic Antigua touches of black pepper and hints of anise.

Medium Roast
Bello Horizonte translates to “beautiful horizon”. The Finca has views of Santa Tecla Volcano in El Salvador and El Chingo Volcano in Guatemala. Nearly 10% of this finca is forest reserve.

This is a lush, soft coffee with classic milk chocolate, butter and caramel notes. Carnation and peach aromas complement the smooth, syrupy body. The acidity is complex, with hints of apple and tangerine. The long, sweet finish is infused with saffron and pear aromatics.

Medium Roast
This group of 400 farmers in the Cajamarca region have been entering their best coffees in the Cup of Excellence Peru competitions with great results.

A smooth, syrupy body supports the honeysuckle and vanilla aromatics and apple-like acidity. Peach, almond, and milk chocolate notes are beautifully balanced, and the finish is short and delicately sweet.

Medium Roast
Five years ago there were no all-season roads in this remote location. The walk to the washing station left much of the coffee fruit bruised and fermented. In 2015, the Biftu cooperative built their own wet mill and are now producing excellent coffee.

Aromas of jasmine, melon, and sandalwood usher in flavors of ripe plum, dark chocolate, and black currants. A gentle black grape acidity melts into the silky, syrupy body leaving a long, creamy finish with a hint of hazelnut.

Medium Roast
Through our close relationship with Luis Alberto Balladarez at Beneficio Nuevo Segovia in Ocotal, the northern highlands of Nicaragua, he has reserved for us the highest quality coffee he has this year.

This is a beautifully smooth, elegant coffee with honeysuckle aromas melting into a syrupy body. Cherry, raspberry, and semi-sweet chocolate flavors complement the gentle apple and pear acidity. Cane sugar and anise notes finish the experience with a perfect softness.

Medium Roast
Mzuzu women's cooperative is located close to the Songwe River, which marks the boundary between Malawi and Tanzania. The high altitude and cloud cover allow the coffee cherry to ripen slowly, increasing the sweetness and flavor intensity.

Plum and vanilla aromatics melt into a smooth, syrupy body. A soft red grape acidity complements the dried plum, macadamia nut, and cocoa butter/white chocolate flavors. Long, soft finish with hints of clove and allspice

Medium Roast
Martin's long term relationship with the Vides family in Huehuetenango (“place of fire”, referring to the volcano) gives us first opportunity at the very best of each year's crop. We are particularly proud of this exceptional lot.

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

Medium Roast
This rare Ethiopia coffee is a pulped natural, meaning the skin is removed and then the coffee is dried with the fruit still attached to the seed (bean), imparting a more prominent fruit-forward flavor and aroma while retaining the depth and crispness of the washed method.

Opening aromas of vanilla, orange zest, and bergamot melt into a silky smoothness of currant, dark chocolate, and raspberry. The honey sweetness perfectly balances a soft black grape acidity. Long and gentle finish with hints of port and sandalwood.

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
From the Southern highlands of Medellin, in the Antioquia province, this is an exceptional example of the classic high quality Colombia flavor profile.

This smooth, delicately complex coffee features 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. The finish is gently long with fig and brown sugar notes.

Light to Medium Roast
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