{"product_id":"espresso-roast","title":"Kenya — Espresso Roast","description":"\u003ch1 class=\"PDq2pG_selectionAnchorContainer\" data-end=\"228\" data-start=\"214\"\u003eORIGIN STORY\u003cspan class=\"PDq2pG_selectionAnchor\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\n\u003c\/h1\u003e\n\u003cp data-end=\"412\" data-start=\"230\"\u003eOur Espresso Roast begins in the coffee-growing region of \u003cspan class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"\u003e\u003cspan class=\"whitespace-normal\"\u003eKiambu\u003c\/span\u003e\u003c\/span\u003e, situated just north of Nairobi along the eastern slopes of Kenya's central highlands.\u003c\/p\u003e\n\u003cp data-end=\"762\" data-start=\"414\"\u003eKnown for rich volcanic soils, cool equatorial temperatures, and high elevations, Kiambu has produced some of Kenya's most respected coffees for generations. These growing conditions encourage slow cherry maturation, resulting in dense seeds, concentrated sugars, and the vibrant structure that has become synonymous with exceptional Kenyan coffee.\u003c\/p\u003e\n\u003cp data-end=\"870\" data-start=\"764\"\u003eFor Birds Coffee, this coffee represents more than an origin—it represents the beginning of our story.\u003c\/p\u003e\n\u003cp data-end=\"1105\" data-start=\"872\"\u003eGrowing up in Kenya, coffee was always present around the table, shared among family, friends, and guests. Years later, those same coffees inspired our mission to bring the flavors of home to coffee drinkers across the United States.\u003c\/p\u003e\n\u003cp data-end=\"1322\" data-start=\"1107\"\u003eRoasted with espresso preparation in mind, this release preserves the character of Kenyan coffee while introducing additional body, sweetness, and structure for milk-based beverages and traditional espresso service.\u003c\/p\u003e\n\u003ch1 data-end=\"1338\" data-start=\"1329\"\u003eDETAILS\u003c\/h1\u003e\n\u003cul data-end=\"1648\" data-start=\"1340\"\u003e\n\u003cli data-end=\"1359\" data-start=\"1340\"\u003e\n\u003cstrong data-end=\"1353\" data-start=\"1342\"\u003eOrigin:\u003c\/strong\u003e Kenya\u003c\/li\u003e\n\u003cli data-end=\"1380\" data-start=\"1360\"\u003e\n\u003cstrong data-end=\"1373\" data-start=\"1362\"\u003eRegion:\u003c\/strong\u003e Kiambu\u003c\/li\u003e\n\u003cli data-end=\"1410\" data-start=\"1381\"\u003e\n\u003cstrong data-end=\"1395\" data-start=\"1383\"\u003eProfile:\u003c\/strong\u003e Espresso Roast\u003c\/li\u003e\n\u003cli data-end=\"1433\" data-start=\"1411\"\u003e\n\u003cstrong data-end=\"1425\" data-start=\"1413\"\u003eSpecies:\u003c\/strong\u003e Arabica\u003c\/li\u003e\n\u003cli data-end=\"1449\" data-start=\"1434\"\u003e\n\u003cstrong data-end=\"1446\" data-start=\"1436\"\u003eGrade:\u003c\/strong\u003e AA\u003c\/li\u003e\n\u003cli data-end=\"1514\" data-start=\"1450\"\u003e\n\u003cstrong data-end=\"1470\" data-start=\"1452\"\u003eTasting Notes:\u003c\/strong\u003e \u003cspan\u003eRed Currant, Plum, Vanilla, Maple Syrup\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1552\" data-start=\"1515\"\u003e\n\u003cstrong data-end=\"1539\" data-start=\"1517\"\u003eProcessing Method:\u003c\/strong\u003e Fully Washed\u003c\/li\u003e\n\u003cli data-end=\"1623\" data-start=\"1553\"\u003e\n\u003cstrong data-end=\"1569\" data-start=\"1555\"\u003eElevation:\u003c\/strong\u003e 1,600–2,000 MASL\u003c\/li\u003e\n\u003cli data-end=\"1648\" data-start=\"1624\"\u003e\n\u003cstrong data-end=\"1637\" data-start=\"1626\"\u003eFormat:\u003c\/strong\u003e Whole Bean\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1 data-end=\"1671\" data-start=\"1655\"\u003eARABICA\u003c\/h1\u003e\n\u003cp class=\"PDq2pG_selectionAnchorContainer\" data-end=\"512\" data-start=\"419\"\u003eCoffee belongs primarily to two commercially cultivated species: \u003cstrong data-end=\"495\" data-start=\"484\"\u003eArabica\u003c\/strong\u003e and \u003cstrong data-end=\"511\" data-start=\"500\"\u003eRobusta\u003c\/strong\u003e.\u003cspan class=\"PDq2pG_selectionAnchor\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-end=\"683\" data-start=\"514\"\u003eArabica accounts for approximately 60–70% of global coffee production and is widely regarded as the premium species due to its complexity, sweetness, and aromatic depth.\u003c\/p\u003e\n\u003cp data-end=\"746\" data-start=\"685\"\u003eCompared to Robusta, Arabica typically produces coffees with:\u003c\/p\u003e\n\u003cul data-end=\"864\" data-start=\"748\"\u003e\n\u003cli data-end=\"767\" data-start=\"748\"\u003eGreater sweetness\u003c\/li\u003e\n\u003cli data-end=\"784\" data-start=\"768\"\u003eHigher acidity\u003c\/li\u003e\n\u003cli data-end=\"818\" data-start=\"785\"\u003eMore complex flavor development\u003c\/li\u003e\n\u003cli data-end=\"839\" data-start=\"819\"\u003eEnhanced aromatics\u003c\/li\u003e\n\u003cli data-end=\"864\" data-start=\"840\"\u003eLower caffeine content\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"1047\" data-start=\"866\"\u003eArabica also thrives at higher elevations and cooler temperatures, where slower cherry maturation allows additional time for sugar development and flavor complexity within the seed.\u003c\/p\u003e\n\u003cp data-end=\"1338\" data-start=\"1049\"\u003eKenya's high elevations, volcanic soils, and equatorial climate create ideal conditions for cultivating exceptional Arabica coffee, contributing to the vibrant fruit character and remarkable clarity that have made Kenyan coffees some of the most sought-after in the specialty coffee world.\u003c\/p\u003e\n\u003ch1 data-end=\"2229\" data-start=\"2219\"\u003eAA GRADE\u003c\/h1\u003e\n\u003cp data-end=\"2312\" data-start=\"2231\"\u003eKenya's coffee grading system is based primarily on screen size and bean density.\u003c\/p\u003e\n\u003cp data-end=\"2447\" data-start=\"2314\"\u003eAA represents one of Kenya's largest traditional screen grades, consisting primarily of beans measuring above screen sizes 17 and 18.\u003c\/p\u003e\n\u003cp data-end=\"2643\" data-start=\"2449\"\u003eWhile bean size alone does not determine quality, larger seeds grown at altitude often develop more slowly, allowing additional time for sugar formation and flavor development within the cherry.\u003c\/p\u003e\n\u003cp data-end=\"2733\" data-start=\"2645\"\u003eThe result is frequently a coffee with greater structure, sweetness, and cup definition.\u003c\/p\u003e\n\u003ch1 data-end=\"2752\" data-start=\"2740\"\u003ePROCESSING\u003c\/h1\u003e\n\u003cp data-end=\"2902\" data-start=\"2754\"\u003eThis coffee was produced using Kenya's traditional fully washed process, widely regarded as the benchmark for the country's highest quality coffees.\u003c\/p\u003e\n\u003cp data-end=\"3084\" data-start=\"2904\"\u003eFollowing harvest, ripe coffee cherries are depulped, fermented to remove remaining fruit mucilage, washed with clean water, and slowly dried before milling and export preparation.\u003c\/p\u003e\n\u003cp data-end=\"3246\" data-start=\"3086\"\u003eThe washed process highlights transparency of origin and produces the remarkable clarity, sweetness, and fruit expression that define exceptional Kenyan coffee.\u003c\/p\u003e\n\u003ch1 data-end=\"3264\" data-start=\"3253\"\u003eELEVATION\u003c\/h1\u003e\n\u003cp data-end=\"3443\" data-start=\"3266\"\u003eWhile the precise elevation of this lot is unavailable, coffees grown throughout Kiambu are commonly cultivated between approximately \u003cstrong data-end=\"3442\" data-start=\"3400\"\u003e1,600 and 2,000 meters above sea level\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-end=\"3601\" data-start=\"3445\"\u003eHigher elevations produce cooler growing temperatures and slower cherry maturation, extending sugar development within the seed and increasing bean density.\u003c\/p\u003e\n\u003cp data-end=\"3724\" data-start=\"3603\"\u003eThese conditions contribute directly to the complexity, sweetness, and structure found in many of Kenya's finest coffees.\u003c\/p\u003e\n\u003ch1 data-end=\"3747\" data-start=\"3731\"\u003eWHY WHOLE BEAN\u003c\/h1\u003e\n\u003cp data-end=\"3857\" data-start=\"3749\"\u003eCoffee is an agricultural product at its peak when freshness, aromatics, and origin character are preserved.\u003c\/p\u003e\n\u003cp data-end=\"4027\" data-start=\"3859\"\u003eGrinding dramatically increases surface area, accelerating oxidation and the loss of the volatile compounds responsible for sweetness, aromatics, and flavor complexity.\u003c\/p\u003e\n\u003cp data-end=\"4207\" data-start=\"4029\"\u003eBy offering our coffees exclusively as whole bean, we preserve the integrity of the roast and protect the characteristics developed through cultivation, processing, and roasting.\u003c\/p\u003e\n\u003cp data-end=\"4330\" data-start=\"4209\"\u003eGrinding immediately before brewing allows the coffee to express itself exactly as intended by both producer and roaster.\u003c\/p\u003e\n\u003cp data-end=\"4446\" data-start=\"4332\"\u003eIf requested, we're always happy to grind your coffee fresh for your preferred brewing method at events.\u003c\/p\u003e\n\u003ch1 data-end=\"4462\" data-start=\"4453\"\u003eBREWING\u003c\/h1\u003e\n\u003cp data-end=\"4677\" data-start=\"4464\"\u003eUnlike our Light Roast, which prioritizes transparency and origin expression, the Espresso Roast was developed to emphasize body, sweetness, and balance while retaining the unmistakable character of Kenyan coffee.\u003c\/p\u003e\n\u003cp data-end=\"4818\" data-start=\"4679\"\u003eExpect a syrupy mouthfeel supported by notes of dark cocoa and toasted hazelnut, followed by ripe cherry sweetness and a long maple finish.\u003c\/p\u003e\n\u003cp data-end=\"4993\" data-start=\"4820\"\u003eThe additional roast development softens acidity while increasing caramelization, creating a coffee that performs exceptionally both as straight espresso and alongside milk.\u003c\/p\u003e\n\u003ch1 data-end=\"5029\" data-start=\"5000\"\u003eRECOMMENDED BREWING METHODS\u003c\/h1\u003e\n\u003col data-end=\"5148\" data-start=\"5031\"\u003e\n\u003cli data-end=\"5058\" data-start=\"5031\"\u003eEspresso \u003cem data-end=\"5058\" data-start=\"5043\"\u003e(recommended)\u003c\/em\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"5072\" data-start=\"5059\"\u003eCappuccino\u003c\/li\u003e\n\u003cli data-end=\"5086\" data-start=\"5073\"\u003eFlat White\u003c\/li\u003e\n\u003cli data-end=\"5095\" data-start=\"5087\"\u003eLatte\u003c\/li\u003e\n\u003cli data-end=\"5107\" data-start=\"5096\"\u003eMoka Pot\u003c\/li\u003e\n\u003cli data-end=\"5132\" data-start=\"5108\"\u003eAutomatic Drip Brewer\u003c\/li\u003e\n\u003cli data-end=\"5148\" data-start=\"5133\"\u003eFrench Press\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch1 data-end=\"5183\" data-start=\"5155\"\u003eOUR BREWING RECOMMENDATION\u003c\/h1\u003e\n\u003cp data-end=\"5224\" data-start=\"5185\"\u003eFor espresso preparation, we recommend:\u003c\/p\u003e\n\u003cul data-end=\"5355\" data-start=\"5226\"\u003e\n\u003cli data-end=\"5244\" data-start=\"5226\"\u003e\n\u003cstrong data-end=\"5237\" data-start=\"5228\"\u003eDose:\u003c\/strong\u003e 18–20g\u003c\/li\u003e\n\u003cli data-end=\"5273\" data-start=\"5245\"\u003e\n\u003cstrong data-end=\"5257\" data-start=\"5247\"\u003eYield:\u003c\/strong\u003e 36–42g espresso\u003c\/li\u003e\n\u003cli data-end=\"5310\" data-start=\"5274\"\u003e\n\u003cstrong data-end=\"5296\" data-start=\"5276\"\u003eExtraction Time:\u003c\/strong\u003e 28–32 seconds\u003c\/li\u003e\n\u003cli data-end=\"5355\" data-start=\"5311\"\u003e\n\u003cstrong data-end=\"5335\" data-start=\"5313\"\u003eWater Temperature:\u003c\/strong\u003e 199–202°F (93–94°C)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"5491\" data-start=\"5357\"\u003eThis recipe highlights the coffee's chocolate structure, syrupy sweetness, and fruit complexity while maintaining balance and clarity.\u003c\/p\u003e\n\u003cp data-end=\"5681\" data-start=\"5493\"\u003eFor milk beverages, this roast was specifically developed to retain its character even when paired with steamed milk, producing cappuccinos and lattes with exceptional sweetness and depth.\u003c\/p\u003e\n\u003ch1 data-end=\"5707\" data-start=\"5688\"\u003eBIRDS PERSPECTIVE\u003c\/h1\u003e\n\u003cp data-end=\"5772\" data-start=\"5709\"\u003eThis coffee represents the earliest chapter of Birds Coffee.\u003c\/p\u003e\n\u003cp data-end=\"5995\" data-start=\"5774\"\u003eBefore producer relationships, harvest reports, and traceability documentation, there was simply Kenyan coffee shared among family and friends—coffee that reminded us of home and ultimately inspired the creation of Birds.\u003c\/p\u003e\n\u003cp data-end=\"6179\" data-start=\"5997\"\u003eAs this final release approaches the end of its journey, it serves as a bridge between where Birds began and the producer-focused sourcing model that will define our future releases.\u003c\/p\u003e\n\u003cp data-end=\"6255\" data-start=\"6181\"\u003eEvery coffee that follows will build upon the foundation this one created.\u003c\/p\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"6336\" data-start=\"6257\"\u003eAnd for that reason, this coffee will always hold a special place in our story.\u003c\/p\u003e","brand":"Birds Coffee","offers":[{"title":"1 Bag","offer_id":43911521206337,"sku":null,"price":30.0,"currency_code":"USD","in_stock":true},{"title":"The Pair (2 Bags)","offer_id":43911519797313,"sku":null,"price":55.0,"currency_code":"USD","in_stock":true},{"title":"The Stock (3 Bags)","offer_id":43911519830081,"sku":null,"price":80.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0722\/7981\/8305\/files\/ba3a3704-01dd-4e4d-b5f5-7b8c33a5c823.png?v=1782416774","url":"https:\/\/birdscoffeeco.com\/products\/espresso-roast","provider":"Birds Coffee","version":"1.0","type":"link"}