Origin

Sourced from the picturesque region of Kirinyaga, this exceptional coffee delivers a taste that is sure to captivate your senses. The distinct sweetness of the dried plum harmonizes perfectly with the refreshing notes of red apple and the tangy essence of pomegranate, creating a symphony of flavors that dance on your palate.

Through a meticulous washed process the coffee's exceptional qualities are enhanced, resulting in a cup that truly stands out. Experience a journey to the heart of Kenya's coffee heritage where the flavors are as vibrant as the landscape itself.

Dried Plum - Red Apple - Pomegranate

Region: Kirinyaga

Varietals: SL34 and SL28

Altitude: 1700-1800 masl

Process: Washed

Brew GuideS

Filter: Pour Over (V60)

Dosage

15g

Output

250mL

Brew Time

2:15-2:45 mins

  1. Preheat water (300 ml) to 92° Celsius.
  2. Place the paper filter on the V60 and, with the coffee dripper placed on your chosen cup or vessel, rinse it using about 50 ml of your pre-heated water. Let the hot water drip into your vessel to help preheat and rinse. Discard the water.
  3. Grind the coffee at a medium-coarse grind and pour it into the paper filter, shaking it gently to ensure coffee is evenly distributed inside the V60.
  4. Place your coffee dripper and vessel on top of your scale and tare it.
  5. Begin the timer and start pouring hot water using 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.
  6. At 0:30 min start the second pour. This time use 100 ml of water and let it brew. Once all water has fallen through, do a final pour using the remaining 100 ml of water.
  7. Stop the timer once all brewed coffee has finished pouring from your dripper. At the end you should have added 250 ml of water and the total brewing time should have been between 2:15-2:45 minutes.

Adjust your grind size to change your brewing 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.

Espresso

Dosage

22g

Output

40g

Brew Time

26-28s

  1. Grind 22 grams of coffee using a fine grind size.
  2. Place the ground coffee into a portafilter and tamp.
  3. Tare your scale to zero with your empty cup.
  4. Insert the portafilter in the espresso machine and start brewing, using the scale to measure your output.
  5. For an ideal brew you would have obtained about 40 grams of coffee in 26-28 seconds of extraction.

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.

Kenya Kirinyaga AA

$19.00

Only available in 250g

Related Posts