Kenya Masai

Kenya Masai: specialty whole bean coffee

Kenya Masai is a 100% Arabica from some of the best coffee-growing regions in Kenya. The beans are light roasted to keep their bold, natural character full of fruit notes. That makes the coffee ideal for filter methods such as a dripper, Chemex or a filter coffee machine.

Flavour and aroma of Kenya Masai

Kenya Masai wins you over with its balance. Fruit notes lead in the cup, with clear sweetness of clementine and dates. The flavour profile is well balanced, pairing gentle fruitiness with subtle sweetness. An ideal choice if you want a coffee with clear character that doesn’t overwhelm.

Where Kenya Masai is grown

Kenya is one of the most important producers of high-quality coffee in the world. Kenya Masai beans come from areas near Mount Kilimanjaro, where unique conditions (high altitude, fertile volcanic soil, the right amount of sun and regular rainfall) create an ideal environment for coffee trees.

The coffee is named Masai after the local ethnic group living in the lands between Kilimanjaro and Mount Kenya. In Kenya, around 60% of coffee comes from small family farms, which says a lot about their approach to growing and their care for quality.

Coffee in Kenya

Kenya is one of the most important producers of specialty coffee in the world. The history of coffee here began in the nineteenth century, when the first seedlings were brought in from Ethiopia. In the twentieth century, French missionaries introduced valuable Bourbon varieties, which helped the Kenyan coffee industry grow. Today Kenya is known for the exceptional quality of its beans, which are appreciated all over the world.

Unique geographical and climatic conditions, such as fertile volcanic soil, high-altitude farms (1,500-2,100 m a.s.l.), plentiful rainfall and optimal sunshine, create an excellent environment for coffee trees. The main growing areas are the regions around Mount Kenya, such as Nyeri, Kirinyaga, Kiambu and Kigumo.

Kenyan coffee stands out for its fresh acidity, light body and a distinctive flavour profile led by notes of tropical fruit, blackcurrant, citrus and tomato. Coffee is sold through state-run auctions held every few weeks, which helps select the highest-quality lots.

The Kenyan coffee industry is built mainly on smallholdings: around 500,000 small farmers organised in more than 500 cooperatives. Their commitment and care at every stage of production are why coffee from Kenya has impressed with its quality and complexity for years.

Why try Kenya Masai?

• 100% Arabica from top-quality farms in Kenya
• Clear fruit notes with hints of clementine and dates
• Light roast, ideal for filter methods
• Origin: volcanic land near Kilimanjaro
• A great balance between sweetness and fruitiness

OUR HEAD BARISTA’S RECIPE (KALITA WAVE 155 DRIPPER)

Coffee (g)	18 g
Water (ml)	300 ml
Water temperature (°C)	93°C
Grind (Comandante)	26-27 clicks, medium (like grains of sugar)
Brew time (s)	2:20-2:50

Method

1. Get your brewing vessel (server or jug), scale, paper filter and Kalita Wave 155 dripper ready.
2. Grind 18 g of coffee.
3. Tip the coffee into the dripper and level the bed gently.
4. Pour the water in 4 stages, with even circular movements.
5. Start the timer with the first pour.

Timer (*when the pour ends)	Water per pour (g)	Total water (g)
0:00 (*15)	50	50
0:30 (*45)	100	150
1:05 (*1:15)	75	225
1:40 (*1:55)	75	300

To finish: once the water has drained through the coffee, remove the dripper, give the brew a swirl and enjoy.

Kenya Masai roasted by the Colbergcoffee coffee roastery is a coffee for anyone who wants to explore the range of African flavours and aromas. Ideal for every day, it lets you enjoy the authentic taste of one of the best coffees in the world.