This coffee comes from small farms in the central part of Kenya, south of Mount Kenya, on the highlands of the Kiambu appellation. It is produced in the districts of Nyeri, Kirinyaga, and Kiambu in the Mount Kenya and Massai regions. The coffee is 100% Arabica, variety AB Plus, processed using the Kenyan Washed method (also known as Double Washing). The roast level is Medium Light, and flavor notes include honey, milk chocolate, dried fruits, and citrus.
Black & Blaze was founded in 2010 by Claude Stahel, who decided to dedicate his life to coffee while on holiday. Based in Ebmatingen near Zurich, the micro roastery applies a gentle drum roasting process to carefully sourced beans from direct trade partners and Rainforest Alliance certified origins. The range includes both blends and single origins from producers in Honduras, Brazil, India, Colombia, and Mexico. Black & Blaze favors coffees with body, chocolate notes, and low acidity, roasted to medium profiles that suit espresso and fully automatic machines alike. Sustainability and traceability are central to the operation, and every batch reflects a commitment to quality over volume.
