Kin coffee's journey starts on a sunny day in Kent, sipping fresh coffee while looking out at their garden. One day, the quaint but slightly sad-looking “potting shed” in the garden was sitting in the summer sun and was calling out to be used. They decided that refurbishing the building was a great lock-down project, but the space would be perfect to have a crack at roasting coffee themselves, so they ordered a commercial roaster!
They started roasting and found their next level of coffee appreciation, starting with honduran beans from c.O.M.S.A. Co-op which they found to be delicious, creating a roasting recipe which accentuated nutty & chocolatey notes and a light citric acidity. They enjoyed it with and without milk via all different brewing methods and thought it would be rude to keep it all to themselves, so opened their own roastery, Kin Coffee.
We're excited to feature Kin Coffee in the club with:
This excellent coffee is directly traded with the Rancho Olivera family at Fanzenda Bom Jesus in the Alta Mogiana region of Brazil, who are heavily committed to sustainability and fairness. A single origin coffee, medium roasted to deliver a wonderful biscuity aroma, moreish notes of caramel and toasted nuts.
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