Masara is named after the estate established in 1905 in what is now Nairobi's Spring Valley neighbourhood, where some of Kenya's earliest coffee was planted.
Grown in the fertile, high-altitude soils on the slopes of Mt. Kenya, this coffee is known for its clarity and complexity.
Our espresso roast brings out its natural sweetness while softening and balancing the vibrant black currant acidity. You'll find notes of brown sugar and cacao nibs, a smooth, syrupy mouthfeel, and a lingering floral finish with hints of hibiscus.
Rich and refined, Masara performs beautifully both black and with milk.
