Roasteries / Keen Coffee
Specialty coffee roaster emphasising light roasts and direct trade. Known for distinct flavour profiles and traceability — sourcing directly from Brazil, Peru and Ethiopia. Offers monthly subscriptions, barista training courses, and a tasting room in Utrecht's city centre.
30
coffees
Netherlands
base
Coffees
30 coffees
A natural-process decaf from the high-altitude peaks of Sidamo — vivid, "unmistakably Ethiopian" fruit character without the caffeine.
Jammy Fruit, Sweet, Creamy Body
Keen's house blend — a balanced, versatile roast sold in a 3kg bulk bag.
Chocolate, Nutty, Balanced
A honey-processed lot from Nariño's high-altitude farms, balancing deep sweetness with a refined, tea-like elegance.
Blackberry, Black Tea, Toffee
Produced by Esnider Rodriguez using Esteban's signature Diamante anaerobic process — 40 hours of controlled fermentation for a bright, clean cup.
Red Apple, Brown Spice, Vanilla
Sergio Salas' La Minilla farm — a warming, festive winter lot from the El Diamante mill.
Gingerbread Spice, Apple Syrup, Lime
An experimental micro-lot from El Diviso by Néstor & Adrián Lasso and Jhoan Vergara, with Cata Export — an "Advance Natural" fermentation pushing modern processing to its limits.
Bubblegum, Reine Claude Plum, Kombucha
2020 Cup of Excellence winner Leonardo Henao grows this high-altitude Gesha at 2,000m in Santa Bárbara, Antioquia — over 15 years of fermentation expertise applied to an exceptional terroir.
Chamomile, Wild Peach, Black Tea
A naturally processed lot from Frinsa Estate in West Java, crafted by Wildan Mustofa and Atieq Mustikaningtyas — bold, funky, and unapologetically sweet.
Cotton Candy, Rum Raisin, Dark Chocolate
An anaerobic natural from Jukia Park, Uganda — a new addition to Keen's core coffee range.
Brown Sugar, Dark Chocolate, Black Cherry
A natural Red Bourbon from the hills of Muyinga, grown 1,400-1,800masl by around 2,000 smallholder farmers.
Blueberry, Golden Raisin, White Chocolate
A natural Red Tabi from the mineral-rich slopes of El Salvador's Santa Ana volcano, processed by the Salaverria family at 1,580m.
Black Cherry, Apricot, Honey
A rare Mibirizi-Geisha hybrid grown up to 2,300masl in Rwanda, anaerobic natural processed for a juicy, tropical cup.
Ripe Peach, Mango, Lime
Keen's first Myanmar coffee — grown at 1,495masl in the remote Shan state by a community that shifted from opium to coffee for a sustainable livelihood.
Strawberry, Lime, Milk Chocolate
A washed Heirloom from Sidamo, cultivated by over 550 smallholder farmers — clean, floral, and silky.
Apricot, Mandarin, Darjeeling Tea
A delicate washed espresso from third-generation producer Sabdy López, grown 1,500-1,550m on a small family farm in Huehuetenango.
Hazelnut, Red Grape, Toffee
A naturally processed single-origin from Indonesia, part of Keen's rotating specialty lineup.
Sweet, Balanced
Producer Mauricio Salaverria shade-dries this lot for over 25 days at 1,550m in the volcanic Apaneca-Ilamatepec mountains — shipped to Europe by low-carbon sailing vessel.
Pineapple, Chamomile, Speculaas
