— Journal · Brewing · 6 min read
The difference between our blends.
Four bags, two origins, one roastery. Here's exactly what sets Kahawa No.1, Breakfast, Espresso and Gourmet apart — so you know which one belongs on your counter.
Every Baobab bag starts in the same two places: the volcanic highlands of Murang'a (1,750masl) and Nyeri (1,700masl). What changes from there is processing and roast — and that's genuinely the whole story. There's no marketing trick here, just four honest ways to drink Kenyan Arabica.
01 — The Flagship
Kenya Kahawa No.1
Blackcurrant · Lemon Zest · Brown Sugar
Murang'a, 1,750masl — but handpicked, hand-sorted and sun-dried rather than washed. That natural process is what gives Kahawa No.1 its fruit-forward intensity: ripe blackcurrant up front, a citrus lift, finishing sweet like brown sugar. If you want the single clearest expression of what makes Kenyan coffee famous, start here.
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02 — The Everyday Cup
Breakfast Blend
Caramel · Citrus
Same Murang'a origin as Kahawa No.1, but fully washed and roasted lighter for an easy, bright morning drink. Where Kahawa No.1 is bold and fruity, Breakfast is gentler and rounder — caramel and citrus rather than blackcurrant and sugar. Built to drink black, every day, without asking much of you.
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03 — Built For The Machine
Espresso Blend
Caramel · Citrus
The same Murang'a bean and flavour profile as Breakfast — caramel, citrus — but roasted and profiled specifically for pressure extraction. It's denser and holds its own under steam and milk, where a lighter roast would get lost. Think of Breakfast and Espresso as the same coffee, tuned for two different brewing methods.
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04 — The Reserve
Gourmet Blend
Blackcurrant · Grapefruit
A different origin entirely: Nyeri at 1,700masl, fully washed, roasted for a bold, heavy body. Blackcurrant again, but paired with grapefruit instead of lemon zest and brown sugar — a deeper, more intense cup than anything from the Murang'a lots. This is the one to reach for when you want to slow down.
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