Roasting profiles
Diversity not only describes the Kenyan terrain but also its people and coffees that embellish the rugged landscape. Rocky outcrops pierce the Kenyan sky and the highlands.
Light Roast
Only heated for a few minutes, lightly roasted coffee beans are very pale brown with a very dry surface, which means very few oils, a milder flavour and the characteristics of different regions and their qualities are more pronounced.
Medium Roast
Roasted for a little longer, medium roasted beans are slightly deeper brown, with a fuller bodied taste, but still oil-free on the surface. It has a wonderful balance between acidity and body.
Medium-dark roast
Medium-dark roasted beans are deeper brown and have more oils on the surface which deliver a deeper flavour. We use medium dark roasts exclusively on our Kilimanjaro coffee, to bring out the subtleties of flavour.
Dark roast
With the longest roasting time, dark roasted beans have an oily sheen and are predominantly darker colour. With virtually no hints of acidity, they have a stronger taste profile with bittersweet flavours and the roast notes dominate the flavour profile.