Kenya’s coffee story is as rich and complex as the flavors in your cup. Coffee likely grew wild in the region for centuries, but it wasn’t cultivated commercially until the 1890s, when Catholic and Protestant missionaries brought seeds from Reunion Island.

We love this coffee for its flavors that take us back to those 2nd-grade lunchbox fruit cups, especially the peach ones in light syrup, paired with rich, complex Demerara sugar and ripe melon that lingers in the finish. This is undeniably delicious!

This coffee was noticeably sweet, effervescent, and creamy. "Cherry cola Italian soda" was the experience that immediately came to mind when I first tasted it.

Whether it’s music, food, or podcasts, we all have preferences and things we do or don’t enjoy. The same is then true of our taste in coffee! So how do you know what kind of coffee you are going to enjoy? Here are some helpful pointers on how to select coffees you find delicious.

We launched our Spring menu maybe more with the hope of Spring coming than with the reality of it being here. Regardless of how many more snow storms we get here in Northern Illinois, we’re calling it Spring!