ORIGIN STORY

Our Espresso Roast begins in the coffee-growing region of Kiambu, situated just north of Nairobi along the eastern slopes of Kenya's central highlands.

Known 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.

For Birds Coffee, this coffee represents more than an origin—it represents the beginning of our story.

Growing 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.

Roasted 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.

DETAILS

• Origin: Kenya
• Region: Kiambu
• Profile: Espresso Roast
• Species: Arabica
• Grade: AA
• Tasting Notes: Red Currant, Plum, Vanilla, Maple Syrup
• Processing Method: Fully Washed
• Elevation: 1,600–2,000 MASL
• Format: Whole Bean

ARABICA

Coffee belongs primarily to two commercially cultivated species: Arabica and Robusta.

Arabica 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.

Compared to Robusta, Arabica typically produces coffees with:

• Greater sweetness
• Higher acidity
• More complex flavor development
• Enhanced aromatics
• Lower caffeine content

Arabica also thrives at higher elevations and cooler temperatures, where slower cherry maturation allows additional time for sugar development and flavor complexity within the seed.

Kenya'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.

AA GRADE

Kenya's coffee grading system is based primarily on screen size and bean density.

AA represents one of Kenya's largest traditional screen grades, consisting primarily of beans measuring above screen sizes 17 and 18.

While 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.

The result is frequently a coffee with greater structure, sweetness, and cup definition.

PROCESSING

This coffee was produced using Kenya's traditional fully washed process, widely regarded as the benchmark for the country's highest quality coffees.

Following harvest, ripe coffee cherries are depulped, fermented to remove remaining fruit mucilage, washed with clean water, and slowly dried before milling and export preparation.

The washed process highlights transparency of origin and produces the remarkable clarity, sweetness, and fruit expression that define exceptional Kenyan coffee.

ELEVATION

While the precise elevation of this lot is unavailable, coffees grown throughout Kiambu are commonly cultivated between approximately 1,600 and 2,000 meters above sea level.

Higher elevations produce cooler growing temperatures and slower cherry maturation, extending sugar development within the seed and increasing bean density.

These conditions contribute directly to the complexity, sweetness, and structure found in many of Kenya's finest coffees.

WHY WHOLE BEAN

Coffee is an agricultural product at its peak when freshness, aromatics, and origin character are preserved.

Grinding dramatically increases surface area, accelerating oxidation and the loss of the volatile compounds responsible for sweetness, aromatics, and flavor complexity.

By offering our coffees exclusively as whole bean, we preserve the integrity of the roast and protect the characteristics developed through cultivation, processing, and roasting.

Grinding immediately before brewing allows the coffee to express itself exactly as intended by both producer and roaster.

If requested, we're always happy to grind your coffee fresh for your preferred brewing method at events.

BREWING

Unlike 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.

Expect a syrupy mouthfeel supported by notes of dark cocoa and toasted hazelnut, followed by ripe cherry sweetness and a long maple finish.

The additional roast development softens acidity while increasing caramelization, creating a coffee that performs exceptionally both as straight espresso and alongside milk.

RECOMMENDED BREWING METHODS

1. Espresso (recommended)
2. Cappuccino
3. Flat White
4. Latte
5. Moka Pot
6. Automatic Drip Brewer
7. French Press

OUR BREWING RECOMMENDATION

For espresso preparation, we recommend:

• Dose: 18–20g
• Yield: 36–42g espresso
• Extraction Time: 28–32 seconds
• Water Temperature: 199–202°F (93–94°C)

This recipe highlights the coffee's chocolate structure, syrupy sweetness, and fruit complexity while maintaining balance and clarity.

For 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.

BIRDS PERSPECTIVE

This coffee represents the earliest chapter of Birds Coffee.

Before 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.

As 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.

Every coffee that follows will build upon the foundation this one created.

And for that reason, this coffee will always hold a special place in our story.