Kenya
Kevote

The last time we showcased this origin was back in 2018! Located in the Embu subregion of Eastern Kenya, ~1300 farmers deliver a mix of SL28, Ruiru 11, and Batian varietals that achieve brews full of bright acidity, body, and fruity notes. We find notes of blackberry, raisin, and orange blossom.

Washed process SL28, SL34, Ruiru11

Flavour: blackberry, raisin, orange blossom

Body: Acidity:

Roast: omni (filter + espresso)

The first coffee trees were first planted in the area in 1950 and the Kevote Coffee factory was opened in 1957 by a collection of 100 farmers. The cooperative now stands at 2600 active members. Coffee cherries are picked when red and ripe, they are then delivered to the factory for wet milling the same day as they are picked. The cherries are first processed to sort out the ripe cherries from under ripe cherries and foreign matter. The coffee is then fermented, washed and sun-dried.

Sourcing and ingredients

100% SL28, SL34, and Ruiru11 coffee beans, provided by Condesa Co.Lab and roasted by us on Gadigal land / Sydney.

Country grade: Unknown ?

Packaging

Bag: ABA Certified home compostable
Label: Recyclable
Valve (on bags larger than 250g): General waste
Coffee ordered online is shipped in a recyclable cardboard box

Brewing this coffee

We recommend brewing this coffee 15–49 days post-roast. If pre-ground, brew as soon as possible. Our advice on storing coffee.

1:3
dose:yield
ratio

To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds.

g dose

g yield

View the how to brew espresso (single origin) guide.

1:16.7
beans:water
ratio

To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16.7 ratio of beans:water.

g beans

g water

View full recipes and videos in our brewguides

1:14.3
beans:water
ratio

To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

1:12
beans:water
ratio

To brew as cold brew we recommend using a 1:12 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

Producer: Kevote Wet Mill
Country: Kenya
Region: Embu County
Altitude: 1400-1600m above sea level
Varietals: SL28, SL34, and Ruiru11
Process: washed
Harvested: November 2023
Body: Medium
Acidity: Bright
Tasting notes: Blackberry, raisin, orange blossom
Roast style: Omni (filter + espresso)

Varietals

SL28 varietal

SL28 was developed in 1931 by Scott Laboratories to suit the growing conditions in Kenya. The varietal is known for its exceptional cup quality

SL34 varietal

Developed by Scott Laboratories in Kenya, the SL34 varietal was designed to be high yielding with good cup quality.

The location

Coffee from Kenya

Alongside Ethiopia and Colombia, Kenya is one of the origins we get most excited about at the roastery. It exports some of the most vibrant, bright, and unique coffees in the world.

The Embu region of Kenya

Named after the town of Embu, also near Mount Kenya and its fertile growing conditions

Farm processes

Washed process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.

1 brew note from subscribers

Kenya Kevote

Nathan’s Espresso

First day of ideal brew window, first cup. Ran a little short but could tell it was going to be good. Second shot did it slightly finer, and at 21g, pulled a 26s shot and it was beautiful.

Full brew note