Side A, Kenya, Medium-Light Roast, 12 oz photo 1
Side A, Kenya, Medium-Light Roast, 12 oz photo 2
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Side A, Kenya, Medium-Light Roast, 12 oz

$24.99

Process: Washed

Side A — Kenya, Single Origin, Medium-Light Roast

Tasting Notes
Bright acidity, orange, lemon, floral, effervescent.

Cupping Notes

  • Acidity: Bright and lively
  • Body: Light-medium, effervescent
  • Flavor: Cherry, grapefruit, kiwi, caramel
  • Aftertaste: Clean, smooth finish

Origin

  • Grower: 300 smallholder farmers, Ena Coffee Factory, New Runyenjes FCS
  • Region: Embu County, Kenya
  • Altitude: 1,600-1,800 M
  • Soil: Volcanic Loam
  • Process: Fully Washed and Dried on Raised Beds
  • Variety: SL28, SL34, Ruiru 11
  • Harvest: April-July, October-December
  • Certification: Conventional

Details

Kenya's coffee is dominated by a cooperative system of production. New Runyenjes Farmers Cooperative Society (FCS) is an umbrella organization representing 3 factories (centralized wet mills), including Kangundu, Nduuri, and Ena. Ena's farmer members grow corn, beans, and tea as well as coffee. At the factory, Ena collects cherry from members daily throughout the harvest months. The cherry is sorted on arrival for ripeness, depulped, fermented overnight, washed in fresh water, and moved to raised screen tables to dry, a process that takes 2-3 weeks. After drying, the coffee is conditioned in large perforated bins to stabilize moisture, preparing it for transit and a long shelf life.

Build a box of 1–3 bags
Variants and availability
  • Whole Bean / 12oz · Grind: Whole Bean, Size: 12oz · $24.99 · In stock

How to brew

TasteMatch starting point · light roast

V60 / pour-over

For this lighter roast, pour-over is a starting point for clarity and origin character. Hoffmann and Gagné’s extraction guidance supports starting toward the hotter end, then adjusting by taste.

V60 / pour-over

Clean, bright, and sweet. The pour-over that shows off a coffee's origin.

Ratio
60 g/L (15 g : 250 g)
Grind
Medium-fine
Water
Just off the boil, ~93–100°C
Time
≈ 3:00–3:30
  1. Rinse the paper filter with hot water and discard the rinse water.
  2. Bloom with about twice the coffee's weight in water, then swirl and wait 45 seconds.
  3. Pour the rest in steady stages up to the full weight.
  4. Give it a gentle swirl so the bed drains flat and evenly.

Recipe references: James Hoffmann, Jonathan Gagné

Tasting notes & sources

Extraction, simply

Sour or thin coffee usually means under-extraction, so grind finer or brew longer. Bitter or drying coffee usually means over-extraction, so grind coarser or brew shorter. Change one variable at a time. Research from UC Davis's Coffee Center and Jonathan Gagné's writing explains the physics behind these rules.

Tasting like a cupper

Professional tasters score coffee on fragrance and aroma, flavor, aftertaste, acidity, body, balance, sweetness, uniformity and clean cup, following the SCA cupping protocol. You can borrow the same habit at home: smell the dry grounds, then the wet crust, then taste the coffee hot, warm and cool. Flavor opens up as the cup cools, so don't judge it in the first sip.

Using the flavor wheel

The SCA Coffee Taster's Flavor Wheel, built on the World Coffee Research Sensory Lexicon, works from the inside out. Start in the center with broad families — fruity, sweet, nutty/cocoa, floral, spicy, roasted — then move outward to specifics like berry, citrus, caramel or jasmine. If a coffee tastes "fruity," ask what kind of fruit. Naming flavors gets easier the more deliberately you compare cups side by side.

Acidity, body and sweetness

Acidity is brightness, not sourness: think citrus, apple or wine-like sparkle, and it's prized in high-grown coffees. Body is the weight on your tongue, from tea-like to syrupy. Sweetness signals ripe fruit and a clean roast. When a brew tastes flat or harsh, adjust the extraction first, then revisit what you taste.

Grown in KenyaExplore it on the origins map