Bright and expressive, this roast brings golden raisin, apricot, and passionfruit together in a clean, juicy cup. A vibrant single origin with structure and sweetness, this is a filter brew worth slowing down for.
Grown in Tharaka Nithi at 1,500–1,700m, this washed SL28, Ruiru 11, and Batian lot comes from smallholder farms delivering to Thuita – Kathinthiuku Factory. After careful handpicking, the cherries are sorted, pulped, fermented, washed, and sun-dried on raised beds, showcasing the hands-on care behind every cup.
Tasting notes: Golden raisin - apricot - passionfruit
Region: Tharaka Nithi County
Varietals: SL28, Ruiru 11 and Batian
Altitude: 1500-1700 MASL
Process: Washed
BREW GUIDES
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.
