Kenya Endebess

FARM/CO-OP: Endebess Estate REGION: Trans-Nzoia ORIGIN: Kenya VARIETY: SL 28, SL 34, Batian, Ruiri 11 PROCESSING METHOD: Natural ELEVATION: 1,600m-1,800m

TASTE: Blackcurrant | Molasses | Mulled Wine

ROAST: Light

From the Endebess Estate at the foot of Mount Elgon in Kenya's Rift Valley. This lot is a blend of SL 28, SL 34, Batian, and Ruiru 11 varietals, produced in the nutrient rich volcanic soils of the area. The cherries are handpicked, sorted, and washed with fresh river water before slow drying for up to 35 days. The result is a vibrant cup with classic Kenyan blackcurrant acidity, layered with notes of molasses and mulled wine—rich, balanced, and full of character.

Get the full scoop on this vibrant Kenyan origin →

Produced by the Endebess Estate in the Trans-Nzoia region, this Kenya Endebess selection offers a distinct profile from a country traditionally celebrated for its bright, acidic washed coffees. Because this lot is natural-processed, it departs from the classic Kenyan profile, often resulting in a heavier body and more pronounced sweetness. You can learn more about how different processing methods influence the final cup to better understand these structural differences. Roasted by Ozo Coffee, the beans present complex notes of blackcurrant, molasses, and mulled wine. While Kenyan coffees from Trans-Nzoia are often defined by their specific terroir, the natural processing here highlights a deeper, fruit-forward character. To better identify these specific nuances in your own brewing, we recommend referencing the flavor wheel to help categorize the interplay between the dark fruit tones and the rich, syrupy sweetness found in this particular harvest.