K7

K7 — Selected by grower R. H. Walker from the French Mission Bourbon population and released in Kenya in 1936 after five rounds of single-tree selection at the Scott Agricultural Laboratories. Tolerant of coffee berry disease in its own time, it later became a parent of many Kenyan and Tanzanian crosses.

Flavor Profile

Dark stone fruit and blackcurrant lifted by citrus, with dense sweetness and a clean finish - a benchmark for classic Kenyan cup character.

Brewing Tip

Pour-over at 90-92 °C, 1:15, medium-fine grind, staged pours, to keep clarity and sweetness forward.