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.

Learn everything about this coffee:

Ethical, traceable sourcing

This page has all the sourcing information (variety, process, region, story, importer, and more) that our importers share with us, and give us permission to use.

The transparency helps us talk confidently about the quality and background of our product, and it helps you know exactly what you’re buying.

Learn more:
Coffee page transparency legend
Our coffee philosophy
Our business approach

Fresh harvest coffee

We only source and roast coffee from each country’s latest harvest season (so the green coffee is never older than 1 year from the time of picking, processing and packing). This ensures the sensory qualities are always at their peak and unaffected by excessive ageing.

Roasted for espresso and filter (best enjoyed black)

Roast style: omni. Omni roasts are designed to brew and taste great both as espresso and filter. Our omni single origins generally sit on Agtron values in the ~70-60 value range. So, technically, they are somewhere in the lighter side of the medium spectrum.

Designed for espresso and filter brewing. Best enjoyed black.

Learn more:
Our Loring Kestrel S35 roaster
Our roasting style and approach

Best brewed within days 15-49 post-roast

The ‘fresh is best’ saying doesn’t apply to coffee (contrary to popular belief). Waiting before opening and brewing your bag of whole coffee beans helps develop peak flavour and acidity.

But heads up: if you buy pre-ground coffee, brew it as soon as possible.

Learn more:
Our recommended brewing window

Try our custom brewing recipes

Our recipes and ratios are tailored to our coffee sourcing and roasting styles, bringing the best flavour and feel out of each coffee.

For pour over, immersion, and other filter brewing styles, check our brew guides.
For our espresso single origins, we recommend a coffee:yield ratio of 1:3:

Dose: 20g ground coffee
Yield: 60g espresso
Total brew time: ~24-28 seconds

This is just a starting point! We encourage you to experiment, taste, and adjust to find the recipe that you enjoy the most.

Learn more:
Our espresso brew guide (single origin)
Brewing ratio calculator

Packaging and sustainability

Bags: ABA-certified home compostable (AS 5810-2010)
Labels: recyclable
Valves (only on +250g bags): general waste
Box and tape (online orders): recyclable

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Our packaging

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

Varieties

SL28 variety

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 variety

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