Henry’s Kenya Dark Roast Coffee
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Henry’s Kenya Dark Roast Coffee
A dark-roast Kenyan coffee that retains lively acidity and fruit character. Vanilla, berry and lemon are the documented flavor directions. The assertive structure can remain present when the coffee is served with milk.
The profile below separates verified product facts from general brewing advice. Details the roaster has not supplied—such as a farm, cultivar, elevation or processing method—are marked as not specified rather than inferred.
Coffee profile
| Roaster | Henry’s House Of Coffee |
|---|---|
| Origin | Kenya |
| Process | Not specified |
| Roast | Dark |
| Cup profile | Vanilla, berry, lemon |
| Certification or sourcing | Not specified |
| Format | Whole-bean and brew-specific grind options; sizes shown in the selector |
Brewing guidance
For drip or French press, begin with a 1:16 brew ratio—20 g coffee to 320 g water—using water around 195–200°F. A medium grind should produce a pour-over drawdown near three to four minutes. If the finish is bitter or drying, grind coarser or shorten contact time. Darker roast development generally increases solubility, so extremely hot water is rarely necessary.
Use the selected grind as a starting point, then dial in for your brewer and water. A consistent burr grinder such as the Turin DF54 makes small changes repeatable. Compare other home coffee grinders or browse the Specialty Coffee collection.
Frequently asked questions
What does this coffee taste like?
The documented profile is vanilla, berry, lemon. Perception varies with grind, water and serving temperature.
What origin information is verified?
Kenya. Any origin detail not shown here was not supplied in the product record.
What roast level is it?
It is listed as dark.
Which brew method is a good starting point?
Pour-over, drip or French press will reveal the stated profile clearly.
Should I order whole bean or ground?
Whole bean provides the most control over freshness and grind. Choose the grind option that matches your brewer when convenience is more important.
Is the coffee flavored?
No added flavoring is documented. The tasting notes describe sensory characteristics associated with the coffee, processing and roast.
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