Sunlit Current · Kenya
The standard for high-acid, fruit-forward coffee. Loud. Wine-like. Unforgettable.
Kenyan coffee is the benchmark for high-acid specialty. The country's combination of high altitude, iron-rich volcanic soil, and the SL28 varietal — bred in Kenya in the 1930s and now legendary — produces a cup unlike anything else: blackcurrant brightness, savory complexity, wine-like depth.
The fully washed, double-fermented processing method is exacting and strips away anything heavy, leaving clarity behind. Kenya is not a background cup. It demands attention and rewards it.
At the cup
Cupping notes: Blackcurrant, tomato brightness, juicy citrus, wine-like
Roast: Medium-light
Body: Medium, syrupy
Acidity: Sharp, complex
Best brewed as: Pour-over, Chemex, black coffee enthusiasts
At the farm
Origin: Kenya
Region: Nyeri, Kirinyaga, Embu, Murang'a, Kiambu (near Mt. Kenya)
Altitude: 1,500–2,100 MASL
Process: Fully washed, double-fermented
Varietals: SL28, SL34, Ruiru 11, Batian
Harvest: October–December (main); June–August (early crop)
Packaging: Biotrē™ 1.0 — home compostable (how to compost it)
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Medium-Light Roast · Bright & Winey
At the cup
- Roast
- Medium-Light
- Tasting notes
- Blackcurrant, bright acidity, winey finish
- Best brewed as
- Pour-over, Chemex, black coffee enthusiasts
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