Coffee C – Kieni

Ruera – Black Tea, Red Currants and Hibiscus

Producer: Kieni cooperative
Origin: Nyeri, Kenya
Altitude: 1800m
Varietal: SL28, SL34, Batian, Ruiru11
Processing: Washed
Harvested: December 2026
Roaster: Coffee Collective
Roasted: 02.09.2026
Amount: 250g

Where to start on this one. It is the best known Kenyan in the specialty coffee world. Klaus, Peter and Casper, who founded Coffee Collective in a little cellar on Jægersborggade, were able to source directly from the Kieni washing station, but at a very, very different stage in coffee than today. As such, these three have been trailblazers in terms of sourcing and secured one of the very top notch Kenyan coffees for the Collective Program.

A coffee that was my very first specialty grade concentrated brew (espresso), for which I traveled from my student town Groningen (Netherlands) to Berlin by a cheap bus. I didn't like it at all! So acidic and weird in flavor, and at the same time it launched the curiosity for true coffee in me and let me discover that we are all drinking the oil of a fruit and water. That discovery, and the understanding of the lack of communication among those who brew and those who drink, started tōrnqvist in 2014. Needless to say, this coffee has always been a tōrnqvist classic and on the menu ever since, year after year, and so of course also this year and season. Some harvest more vibrant, some loaded in body and sweetness like this one, but always at that reliable and strong Kieni level. Enjoy everyone!

RECIPES → HERE