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, 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 — wherever we find it that clears that bar. Right now, that's Kiambu County; we're also building relationships in Nyeri, Kirinyaga, and Murang'a. Every lot is roasted here in Nairobi into two grades — Classic and Premium — both available in medium and dark roasts.

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. See where we currently source from →