ORIGIN STORY

Our Dark 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.

Roasted further to encourage greater caramelization and body development, this release delivers richness and sweetness while preserving the underlying character that makes Kenyan coffee so distinctive.

DETAILS

Origin: Kenya
Region: Kiambu
Profile: Dark Roast
Species: Arabica
Grade: AA
Tasting Notes: Cocoa, Hibiscus, Orange, Honey
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.

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

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 clarity and origin transparency, or our Medium Roast, which was developed for balance and versatility, the Dark Roast was designed to explore the deeper side of Kenyan coffee.

Expect layers of cocoa and honey supported by subtle hibiscus florals and a delicate orange sweetness that emerge throughout the cup.

Further roast development introduces additional body and caramelization while preserving the structure and complexity inherent to high-grown Kenyan Arabica.

The result is a coffee that feels familiar yet distinctive—rich and comforting while remaining unmistakably Kenyan in character.

RECOMMENDED BREWING METHODS

French Press (recommended)
Automatic Drip Brewer
Moka Pot
Espresso
Cold Brew
Percolator
Pour Over

OUR BREWING RECOMMENDATION

For French Press preparation, we recommend:

Dose: 30g coffee
Water: 500g
Brew Ratio: 1:16.7
Water Temperature: 200°F (93°C)
Brew Time: 4:00 minutes
Grind Size: Coarse

This recipe emphasizes body, sweetness, and chocolate development while maintaining balance and structure throughout the cup.

For cold brew preparation, we recommend a 1:8 ratio steeped for 14–18 hours under refrigeration.

BIRDS PERSPECTIVE

This coffee represents another expression of the same Kenyan origins that inspired the creation of Birds Coffee.

While our passion will always lean toward lighter and more transparent roast profiles, we recognize that coffee is deeply personal and that many coffee drinkers find comfort in richness, body, and familiarity.

Our Dark Roast exists to offer that experience without sacrificing quality or origin integrity.

It is proof that darker roast development and exceptional coffee can coexist in the same cup.