The treasure of sunlit mountains and lush, volcanic soils: Explore the heart of Africa with Kenya Single Origin.
Kenya is known worldwide for producing some of the most vibrant coffees. The secret lies in its ideal growing conditions: high altitudes, nutrient-rich volcanic soils, and the perfect balance of sunlight and rainfall. This environment gives the coffee its unmistakable bright acidity, vibrant citrus undertones, and a fragrant floral aroma that blooms with every sip.
Often described as wine-like, Kenyan coffee offers complex fruity flavour profiles featuring notes of blackcurrant and berries – an unforgettable taste that’s become the hallmark of the region's beans.
Ideal for both seasoned coffee lovers and beginners to specialty beans, Kenyan Single Origin is perfect for those who crave a lively and adventurous cup.
Tasting notes: Black Currant - Berries - Wine - Lemon Citrus - Bright Acidity, Crisp Vibrant Flavours
BREW GUIDES
Espresso
Dosage: 22g
Output: 40g
Brew Time: 26-28s
- Grind 22 grams of coffee using a fine grind size.
- Place the ground coffee into a portafilter and tamp.
- Tare your scale to zero with your empty cup.
- Insert the portafilter in the espresso machine and start brewing, using the scale to measure your output.
- For an ideal brew you would have obtained about 40 grams of coffee in 26-28 seconds of extraction.
Filter: Pour Over (V60)
Dosage: 15g
Output: 250mL
Brew Time: 2:15-2:45 mins
- Preheat 300ml water to 92° Celsius.
- Place the paper filter on the V60 and, with the coffee dripper placed on your cup or vessel, rinse using about 50 ml of pre-heated water. Let the hot water drip into your cup, then discard.
- Grind your coffee medium-coarse and pour it into the paper filter, shaking it gently to ensure coffee is evenly distributed.
- Place your dripper and vessel on your scale and tare it.
- Start your timer and slowly pour hot water in a circular motion, making sure all the ground coffee is soaked. Use 50 ml of water for this first pour and let the coffee bloom.
- At 0:30 min start the second pour, using 100 ml of water. Once all water has fallen through, do a final pour using the remaining 100 ml.
- Stop the timer once all brewed coffee has finished dripping. You should end up with 250 ml of brew and a total brewing time between 2:15-2:45 minutes.
Adjust your grind size to change your extraction time:
- If your extraction time is too short, try a new brew after adjusting the grinder to a finer setting.
- If your extraction time is too long, try using a coarser grind size.
