Nairobi roasted.
Kenya sourced.

The name

65 Degrees refers to the ideal temperature at which milk should be steamed for espresso drinks. At 65°C, the natural sugars in milk caramelise just enough: the foam is silky, the sweetness is present, and the coffee isn't overwhelmed. Go above this and you're drinking scalded milk. Stay below and the texture is wrong.

It's a detail that most people don't notice when it's right, but immediately notice when it's wrong. That precision, the kind that shows in the cup and not on a label, is what we apply to everything we do.

The coffee

We buy traceable, single origin, SCA-graded coffee from farmers across Kenya. What we're sourcing shifts with each harvest: Kirinyaga, Kisii, and other regions all pass through the roastery depending on what's available and what clears our bar. See where we currently source from →

Every lot is graded AA or AB by bean size, then roasted fresh here in Nairobi in medium or dark. Because the lots themselves rotate, so does what's on the shelf. See what's currently in stock →

We don't sell blends. We don't sell coffee from other countries. Kenya grows some of the finest coffee in the world and we think it deserves to be the focus.