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 slopes 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, vanilla, and sweet basil open into a full, creamy body and a soft red apple acidity. Lush notes of butterscotch, molasses, hazelnut, and allspice linger into the long, buttery finish. Scored 95 by Ken Davids of Coffee Review.

Full Roast
The Comsa cooperative in the southern Marcala region is comprised of 641 farmers working together to produce truly fine quality coffee. They've created a test farm for new varietals and practices and operate their own wet mill at the cooperative.

This is a smooth, gentle coffee with rich flavors of toffee, milk chocolate, butter cream, and red apple. The creamy, milky body carries the maple syrup sweetness elegantly while the allspice and carob aromas waft above. The finish is buttery and long with pecan and molasses notes.

Medium 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
The Guji Zone in the southern highlands 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.

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

Medium Roast
From Finca La Cuesta in Veracruz, producer Francisco Caraza has brought us an exceptional coffee. It has been challenging for the producers of fine coffees in Mexico the past few years due to Roya (leaf rust) and low commodity pricing. We're excited and proud to bring you an offering that really delivers in the cup.

Chocolaty smooth with aromatics of Christmas spice, this coffee starts out lush and gentle with a thick mouth-feel. The soft Concord grape acidity balances the creamy body as the scent of clove and allspice waft gently above. Lingering notes of Brazil nut and maple syrup dwell in the long sweet 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 my 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
Loma Las Glorias is situated near the peak of the San Salvador Volcano high above the Capitol City. Anny Ruth Pimentel has revitalized the farm over the last eight years and implemented new harvesting and processing methods to refine her coffee to a stellar quality.

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

Medium 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
Chimaltenango is a bit north and west of Antigua, and the coffee has a unique flavor profile due to the micro climate there. Los Santos is a collective of farmers in the region (villages named after saints, hence Los Santos) that separate their best lots and make them available to us.

Gardenia, malt, and oil of lemon aromatics float above the hazelnut and date flavors with chocolate, anise, and black pepper notes. The body is syrupy smooth, and the green apple acidity is soft and well balanced.

Medium Roast
Swiss Water Decaffeinated Coffees
The Mbumi Estate is nestled in the hills of Kiambu County, Nairobi. Some of the tree stock is over 100 years old. The tradition of fine coffee runs strong in the region. This is a beautiful sweet, full-bodied Kenya that happens to be a decaf.

Cherry blossom and paprika melt into a full, syrupy body balanced with green apple and lime acidity. Flavors of dark chocolate, dried cherry, roasted almond, and molasses give way to a sweet, long finish with hints of black pepper and clove.

Medium Roast
Swiss Water Process. Designed for the espresso purist, however, holds it's own with milk & sugar or drip brew.

Light Espresso Roast
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