Kenya Kiambu Spike AB

Dark Chocolate & Dried Fruit • Washed Process • High-Altitude Single Origin

Tasting Notes: Pungent Cocoa, Black Currant, Dried Fig, Pipe Tobacco, Earthy Spice
Profile: Rustic bittersweet core with dried fruit brightness and complex earth tones

This dark roasted Kenyan single origin offers something rare: depth, sweetness, and complexity in one bold cup. Our Kenya Spike AB is grown at 1930 meters in the Kaira-ini region of Kiambu County, where SL-28 and Ruiru 11 cultivars thrive in nutrient-rich volcanic soil. Roasted to Full City, it delivers a rich bittersweet profile led by cocoa, tobacco leaf, and dark chocolate, accented by hints of black currant, dried fig, and peppery spice.

The ground aroma is intoxicating—chocolatey and rustic, with notes of dried date and pipe tobacco. On the palate, the roast-forward body is layered with earthy cacao and fruit undertones, with a slightly tart edge that hints at dark grape and currant. The result is a dark roast that feels sophisticated, sweet, and strong, without losing the vibrant edge that makes Kenyan coffees so iconic.

This 2024 lot comes from Spike Farm, a 12-hectare estate named (rather charmingly) just because the owner liked the sound of it. Founded over a decade ago, Spike is managed by Moses and his team, who meticulously wet-process the coffee on-site, fermenting the cherries for 72 hours before drying them on raised beds for 10 days.

Expect even more from future harvests as the farm begins separating lots by cultivar and block—but for now, this AB grade, farm gate direct lot is a true dark-roast gem.

Why You’ll Love It:

• A rare dark roast with both sweetness and structure

• Bold, bittersweet, and layered with dried fruit and spice

• Farm-direct, single-estate Kenyan coffee

• Excellent as espresso or a strong, satisfying drip brew

• Supports our mission: specialty coffee meets second chances for animals in need

Origin: Kaira-ini, Kiambu County, Kenya
Cultivar: SL-28, SL-34, Ruiru 11
Process: Fully Washed (Wet Processed)
Drying: Raised Bed Sun-Dried
Elevation: 1930 masl
Grade: AB
Roast Level: Full City / Full City+
Recommended Brew Methods: Espresso, French Press, Drip