Kean Coffee

Costa Rica Sonora Colorado Black Honey

Location: Newport Beach, California

Origin: Central Valley, Costa Rica

Roast: Medium-Light

Est. Price: $15.75/12 ounces

Review Date: October 2016

Agtron: 56/78

Aroma: 9

Acidity: 8

Body: 8

Flavor: 9

Aftertaste: 8

Blind Assessment:

Lively, sweetly floral. Peach, honeysuckle, almond, roasted cacao nib, orange zest in aroma and cup. Round, lightly juicy acidity; lean though satiny-smooth mouthfeel. The gently drying finish leads with honeysuckle in the short, following with crisp almond and cocoa tones in the long.


Produced by Roberto and Daniel Carranza entirely from trees of the Caturra variety of Arabica at Colorado farm and processed nearby at the highly regarded Hacienda Sonora mill by the black honey method. With all honey processing methods, some sweet pulp or fruit flesh (“honey”) is allowed to adhere to the beans during drying. In the black honey variation, the beans are subjected to a slower drying process than is the case with yellow or red honey processing. With two locations in Southern California’s Orange County, Kéan Coffee is an in-house coffee roaster and retailer established by Martin Diedrich of the distinguished Diedrich coffee family. The Kéan slogan, “Martin knows his beans” should be true, considering Martin grew up in Guatemala where his family owned a coffee farm.Visit www.keancoffee.com or call 949-515-3882  for more information.

The Bottom Line: An appealing cup for those who like sweet florals up front and a refreshingly crisp finish.

This review originally appeared in the October, 2016 tasting report: Costa Rica 2016: Innovation and Success in a Changing Market

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