Authentic Single-Origin Kenyan Arabica

Café Nairobi French Roast is grown, harvested, and sourced from Kenya's coffee highlands. Every bag reflects the character of its growing region, bringing the distinctive character of Kenyan Arabica from farm to cup.

Deep, Bold & Intensely Rich

Crafted for lovers of traditional dark-roasted coffee, Café Nairobi French Roast delivers a powerful, full-bodied experience with a deep, pronounced roasted character. This very dark roast develops rich notes of bittersweet chocolate, toasted nuts, and smoky undertones, complemented by a bold intensity and a lingering finish. The extended roasting process creates a robust, deeply satisfying cup with low perceived acidity. Whether enjoyed black or with milk, this roast is ideal for those who appreciate the unmistakable richness of a classic French Roast.

Independently Lab-Tested

Café Nairobi coffee is evaluated by Cambium Analytica, an ISO/IEC 17025-accredited independent laboratory. In the laboratory results reviewed, mold and yeast were reported at 0 CFU/g, and aflatoxins were not detected. We make our current laboratory results available so you can review them for yourself.

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High-Elevation, Shade & Mountain Grown

Our coffee is shade and mountain grown at elevations reaching up to 2,000 meters in Kenya's coffee highlands. These growing conditions provide the foundation for the coffee's natural richness and complexity, while the traditional French roasting style transforms the beans into a deeply roasted, full-bodied coffee. The result is an intensely bold cup with pronounced roasted flavors, dark chocolate richness, and a satisfying finish.

Freshly Roasted in Jacksonville

Café Nairobi French Roast is roasted to order in Jacksonville, Florida and sealed immediately after roasting. From Kenya's highlands to our roastery and finally to your door, every bag is handled with freshness in mind.

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What grind type is best for the coffee brewing method?

Choosing the right coffee grind size is essential to achieving the perfect brew. Each grind size influences how quickly water extracts flavors from the coffee, impacting the strength, richness, and balance of the final cup. From coarse grounds suited for long steeping methods to ultra-fine grinds perfect for intense brews, matching the grind size to the brewing method can make a significant difference in taste and texture. Below is a guide to the different grind sizes and the brewing methods they’re best suited for, helping you unlock the full potential of your coffee beans.

The Extra Coarse Grind is the largest grind size, with a texture similar to peppercorns. This grind is best suited for methods that involve long steeping times, such as cold brew coffee and cowboy coffee. With extra coarse grounds, the coffee can steep in water for extended periods without over-extracting, allowing a smooth, mild flavor to develop over time.

The Coarse Grind is chunky and resembles the texture of sea salt. This grind is ideal for French Press and Percolator brewing methods, where coffee grounds remain immersed in water for several minutes. Coarse grounds work well for these methods, allowing for a full-bodied, rich flavor without becoming overly bitter.

The Medium-Coarse Grind is slightly smoother than coarse but still retains a chunky texture. It’s ideal for slower pour-over methods such as the Chemex and Clever Dripper. These methods require a grind that allows water to flow at a controlled pace, ensuring that the coffee extracts properly and delivers balanced flavors.

The Medium Grind has a consistency similar to sand and is commonly used for drip coffee makers, siphon brewers, and Aeropress when used with longer brewing times. Medium grinds provide a good balance between water flow and extraction, making them versatile and suitable for various brewing styles.

The Medium-Fine Grind is a bit finer than medium, resembling coarse table salt. It’s well-suited for Hario V60 and Aeropress when used with shorter brew times, as it allows water to flow through the coffee quickly while extracting a balanced, flavorful cup. This grind size is popular for pour-over methods with moderate brewing times.

The Fine Grind is smooth, with a texture similar to powdered sugar. This grind is essential for espresso and Moka pots. With fine grounds, espresso machines can apply the right amount of pressure to produce a concentrated, rich shot with an intense flavor and crema. Fine grind size is critical for achieving the distinctive characteristics of espresso.

The Extra Fine or Turkish Grind is almost powder-like in texture. This grind is used exclusively for Turkish coffee, where the coffee grounds are not filtered but instead settle at the bottom of the cup. The extra fine grind allows the coffee to infuse intensely with the water, creating a strong, rich flavor typical of Turkish coffee, while the grounds settle as the coffee is enjoyed.

Using the correct grind size for each brewing method is key to achieving the best flavor extraction, as each method benefits from a specific grind size that balances the water flow and brewing time perfectly.

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Preserving the freshness, aroma, and flavor of coffee requires careful attention to storage. Below are the best practices and key principles to keep your coffee tasting its best:

Key Storage Principles

Use an Airtight Container

Oxygen exposure is one of the main factors that cause coffee to go stale. Use a high-quality, airtight container to prevent oxidation. Containers with vacuum seals or one-way valves that allow CO₂ to escape are ideal as they minimize exposure to air.

Store Away from Light

Exposure to light, particularly sunlight, can degrade coffee’s quality. For optimal preservation, store coffee in a dark place, like a cupboard or pantry, or use an opaque container that prevents light from reaching the beans.

Keep in a cool, dry place

Avoid moisture, heat, and temperature fluctuations when storing coffee. Coffee absorbs moisture easily, affecting its flavor. To keep beans fresh, store them in a consistently cool and dry area, away from appliances that emit heat or humidity, like the stove or dishwasher.

Room Temperature is Best

Contrary to popular belief, refrigerating coffee can expose it to moisture and odor absorption. Instead, store coffee at room temperature, as freezing or refrigerating can result in condensation when the coffee is taken out, affecting its taste and aroma.

Buy Whole Beans and Grind Only as Needed

Whole beans retain their freshness and flavor longer than ground coffee. Grinding just before brewing exposes the beans to air only briefly, preserving their essential oils and aromatic compounds. Buy only what you’ll use within 2-4 weeks for maximum freshness.

Additional Tips for Optimal Storage

- Avoid Clear or Glass Containers

Transparent containers allow light exposure, which can degrade coffee quality. Choose opaque ceramic or stainless steel containers that block light completely.

- Consider One-Way Valve Containers

Coffee beans release CO₂ after roasting. One-way valve containers allow CO₂ to escape without letting oxygen in, which can help keep your coffee fresh longer.

- Mind the Storage Location

Avoid storing coffee near heat or moisture sources like the stove, dishwasher, or windowsill. A pantry or a dedicated coffee cabinet works best for consistent conditions.

- Purchase Freshly Roasted Coffee in Small Batches

To maintain optimal freshness, buy coffee in quantities you can consume within 2-4 weeks. This helps ensure you’re always enjoying coffee at its peak flavor without worrying about it going stale.

CAFÉ NAIROBI

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