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
Kiganjo comes from the largest cooperative in Kiambu County, made up of around 1,800 farmers working alongside agronomists focused on improving both quality and sustainability. After harvest, cherries are hand-sorted, pulped, and fermented overnight, producing the kind of bright, structured Kenya profile that really speaks for itself.
Rather than leaning into the crisp acidity of a classic Kenyan, this cup is juicier, sweeter and more rounded. As it cools, notes of toffee and caramel unfold, with a nice balance of sweetness, acidity and a smooth mouthful to round out the coffee.
How to read our coffee grid
