26/06/2026
Ever wonder why Kenyan coffee tastes like blackcurrant?
It’s mainly to do with where they are grown.
Grown at high altitude in mineral-rich volcanic soils, the cherries mature slowly. That extra time on the tree builds incredible sweetness and those bright, jammy fruit notes.
Classic varieties like SL28 bring intense red currant and strawberry with serious sweetness and vibrant acidity. SL34 is super sweet with citrus, berry, and tropical fruit vibes.
But these beans can be difficult to pull these tasting notes out of. If you roast too fast they can often taste hollow. We have found that roasting slightly longer with a first crack around 9 minutes really helps with the sweetness in these coffees.
Our latest washed Kenyan is Thunguri grown near Karatina. This traditional washed lot delivers exactly what we love about Kenyan coffee: bright blackcurrant, juicy acidity, clean finish, and that unmistakable vibrancy.
In a time when everyone’s chasing wild anaerobics and co ferments for massive fruit bombs. It’s nice to get back to some traditional washed Kenyans like Thunguri which are often overlooked, and that’s a real shame.
Available in store and online now
