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Country: KenyaRegion: KirinyagaWashing Station: Thunguri wet millProducer: Kibirigwi Farmers Cooperative SocietyImporter: CondesaAltitude: 2500 maslVariety: SL28, K7, Ruiru 11 and Batian Process: Washed
Flavour Profile: Bergamot, Cola, Blackcurrant
IN THE CUP
This Kenyan coffee has a delicate texture and clarity. It's screaming with blackcurrant notes in the cup. With notes of bergamot and cola, this coffee will have you making a second cup before you've even finished your first.
STORY BEHIND THE CUP
Grown in a high altitude at 2500 masl, this lot was carefully hand sorted. Selective hand picking of red ripe cherries is practiced by farmers of Thunguri wet mill of Kibirigwi FSC. The ripe cherries are through the wet processing method that utilises clean water from Kangocho stream. The harvested cherries are then delivered for pulping at the wet mill the same day. After pulping, the pulped beans are fermented for mucilage removal for 16-18 hours thereafter the beans are washed and graded. The parchment is then dried under the sun to a moisture content of 10.5 -11.5%. The dry parchment is then hulled, graded, sorted, bagged and marketed by Sustainable Management Services Ltd either through the Nairobi Coffee Exchange auction or direct sale to overseas buyers.
Hario V60 2 CupDose: 16g coffee | 240g Water at 93°C
Step 1 (0 minute)Start your timer before pre-wetting your ground coffee. Pre-wet (Bloom) with 25g of hot water and wait for 45 seconds.
Step 2 (45 seconds)Gently pour 100g of hot water in a circular motion. Let the coffee steep for 60 seconds.
Step 3 (1 minute 45 seconds)Pour to 225g at 1 minute 45 seconds, then swirl once the pour is done. Enjoy your brew!