We started NovArt because the best Kenyan coffee was getting buried.

The highlands of Kenya produce a rare cup — bright, layered, and full of character. Most of it never made it to American shelves intact. Diluted in blends, re-roasted halfway around the world, or sold under labels that never said where it actually came from. We built a different path: grown, roasted, and packed at origin in Kenya by the people who tend the trees, then shipped to your kitchen from our Florida warehouse. One supplier, one origin, one cup.

Roasting at origin matters. Most “Kenyan” coffee on American shelves is roasted in the importing country — sometimes weeks or months after the green beans arrive. Our coffee is roasted within days of milling, on equipment built for the bean’s profile, by people who taste this coffee every harvest. Freshness, integrity, and a profile that wasn’t designed for the lowest common denominator.

We picked Medium Roast deliberately. A darker roast would flatten what makes Kenyan AA worth seeking out — the bright acidity, the blackcurrant note, the wine-like finish. A lighter roast would lean too sharp for everyday drinking. The medium is where you taste the bean, not the roast.

How it cups: bright citrus and stone fruit on the front, a thicker body than most African coffees, and a long clean finish without bitterness.

Works in pour-over, French press, or espresso. Holds up to milk, but you won’t need it.

The bag has a one-way valve, so the coffee keeps degassing on the way to you without letting oxygen back in. Whole bean by default — grind it fresh if you can.

Sizes: 12 oz for trying, 16 oz for keeping around, 32 oz for the people who already know.