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kenya coffee

André the Giant #5

by escape - lab à café · montreal, canada

you'll taste lemon before grapefruit. this is andré the giant #5, a washed kenya from escape - lab à café.

lemongrapefruitcitrus zest
$20buy from escape - lab à café

the bean

origin
kenya
region
nyeri
process
washed
status
in stock
andré the giant #5 is a washed kenyan coffee from nyeri, roasted by escape, lab à café. nyeri sits on the slopes of mount kenya and is known for producing bright, high-acidity lots, and the washed process here keeps the cup clean and focused. expect lemon, grapefruit, and citrus zest, a profile that tends toward sharp, juicy acidity with a dry, clean finish. to highlight that citrus character, brew it as a pour-over or aeropress using water around 90-93°c, a medium-fine grind, and a slightly longer bloom to let the brightness develop without turning harsh.

common questions

What does André the Giant #5 taste like?

it tastes like lemon, grapefruit, and citrus zest, making it a bright, acidic cup with a clean, fruit-forward character.

How is André the Giant #5 grown and processed?

it comes from nyeri, kenya, and is processed using the washed method, which removes the fruit before drying and results in a clear, clean cup that puts the bean's natural acidity front and center.

How should I brew André the Giant #5?

a pour-over or aeropress will suit it well, keeping the citrus notes distinct, use water around 90-93°c and a medium-fine grind to balance brightness without over-extracting.

about escape - lab à café

escape lives up to its name on rue notre dame ouest, where the steady hum of conversation mingles with the satisfying click of ceramic against wood. this isn't the kind of place where baristas recite origin stories like trained parrots. instead, you get the quiet confidence that comes from people who actually understand coffee extraction ratios and aren't afraid to adjust them mid-shift. the 4.8 rating from nearly 200 reviews tells you what locals already know: consistency matters more than instagram angles. watch how regulars order without looking at the menu, how they trust whatever single origin is featured that week. the milk steaming technique here produces foam that doesn't collapse before you've taken three sips. small details. but they're the ones that separate decent coffee from the kind that makes you cross downtown montreal just to get your fix.

all coffee from escape - lab à café

montreal, canada

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