Single Origin microlot with classic Kenya terroir
About the Bean
A “microlot” of coffee is a coffee lot (how the industry measures big areas of coffee plants - thinks bushels or tons) that is from a single farm, single harvest, or even from a single area on their farm. Simply stated, this is a one-of-a-kind coffee from a one of a kind location.
We explored two distinct roast paths for this coffee, each unlocking very different characteristics. During our tests, we found a dramatic shift in flavor between end temperatures of 400°F and 420°F. At the lighter end (around 400°F), the cup displayed a vivid brightness with pronounced lemon and citrus acidity—lively, sparkling, and lingering. At the darker end (around 420°F), the acidity softened, and the profile leaned into warm, comforting baking spice notes reminiscent of snickerdoodle cookies, with hints of cinnamon sugar and subtle caramelization.
Our first production roast landed in the middle, finishing at 410°F with a 13.75% development time. After cupping, we had to make a decision: lean into the vibrant, high-acid clarity or embrace the rounder, spiced sweetness. Ultimately, we chose to highlight the coffee’s origin-driven brightness and floral complexity by ending slightly lighter, at 405°F. This adjustment preserved the sparkling acidity while still offering a touch of sweetness and body for balance.
Farm details
Producer: Small landholding farms
Process: washed
Varietal(s): SL-28, SL-34, Ruiru 11
Elevation: 1900-2400 masl
Grade: AA
Launch day
The story behind the coffee
John & Kyeni: Navigating Autism’s Global Challenges
Let us introduce you to John Ngui and his son, Auri Kyeni Ngui. Kyeni was diagnosed with autism at age two. John has made it his mission to better understand autism and help his son navigate the world.
"The quest for Kenyan coffee in Kansas City allowed me to rediscover coffee in a new way as a natural, non-prescriptive remedy for hyperactivity. Kyeni no longer takes medication for hyperactivity or impulsive behavior. I wonder why coffee has always been my peaceful and relaxing retreat."
Coffee Cherries and Kyeni’s Smile
During a visit to his grandfather’s Kenyan farm, Kyeni had a transformative encounter with coffee cherries that sparked a profound journey of connection and confidence.
Coffee, Confidence, and Kyeni
Each time Kyeni completes a coffee shift at school, he comes home confident and energized.
"Kyeni’s mind is puzzlingly complex. Like a coffee cherry, he is sometimes bright and vibrant, other times undergoing transformation. All require one indispensable variant: heat."
- John Ngui