Kayu – Murang’a County, Kenya

Kayu offers a distinctive take on Kenyan terroir, away from the more familiar landscapes around Mount Kenya. Grown along the Aberdare Ridge in Murang’a County, this lot highlights a unique regional character. In the cup: blackcurrant, hibiscus, Key lime.

The Kayu Coffee Factory, founded in 1964 in Kenya’s Central Province, sits within one of Sey’s longest-standing sourcing regions. While much of Sey’s work in Kenya now focuses on building relationships with single-estate producers, exceptional coffees from traditional factories like Kayu continue to emerge. 

Flavour Notes: Blackcurrant, Hibiscus, Key Lime

What is the roast recency?

Sey doesn't advertise a roast preference to Filter or Espresso, instead they are roasted for the best amongst both - often called Omniroast. That being said, Sey typically roast light.

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.