Our Coffee

 

Each of the roast profiles available at Kesh Kesh are named after culturally significant pieces of the Eritrean coffee ceremony. From the Fernelo that we use to roast the beans, the elegant Jebena in which we boil our coffee, to the Meshrefet that we use to remove impurities from the pure coffee and to finally the Finjal cup in which it is served. 

Jebena

Jebena

100% Arabica, Medium to dark roast (Perfect Roast), medium body, medium acidity.

Fernelo

Arabica Dark roasts, medium body, rich taste, unique citrus, smooth finishing.

Meshrefet

Meshrefet

Arabica Medium to dark roast, medium body, rich in flavor and aromas, medium acidity.

Finjal

Finjal

Arabica Medium Roast, rich in aroma and flavor, low level of acidity.