Our coffee grid is designed to help you quickly find the perfect coffee for your taste
and brew method.
At Toby's, we've developed a tasting tool called "THE GRID". This measures the intensity
of the four key attributes found in espresso: acidity, flavour, finish, and mouthfeel.
Each coffee and blend is assigned an intensity level for each attribute and it must hit
this level before it can be released for sale. Our confidence in this program comes from
having a fixed recipe for each coffee, allowing us to understand and taste any changes
in environment, roast, or coffee quality.
Description
Grown at over 1,700 metres near the Mount Kenya forest, Kiangothe brings together more than 1,300 smallholder farmers. Cherries are hand-sorted before pulping, then fermented overnight to break down sugars before being washed, graded, and dried on raised beds for 9–15 days. Water for processing is sourced directly from Mount Kenya, tying the coffee closely to its surroundings.
In the cup, it leans classic Kenya — dark chocolate and milk chocolate up front, with caramel running through and a sweetness that holds as it cools. There’s a bright acidity in there too, so if that’s your thing, this one delivers.
How to read our coffee grid
