IN THE CUP
This rare Kenyan AA delivers an elegant, mellow cup with a distinctive sense of refinement. As an espresso, it presents a medium, syrupy body with a sweet, jammy mouthfeel and a subtle hint of blackberry, creating a rich yet beautifully balanced experience. Brewed as a filter, it truly comes alive—showcasing bright, lively acidity and layered complexity. Expect notes reminiscent of jammy plum and manuka honey, offering exceptional clarity and a vibrant, lingering sweetness.
STORY BEHIND THE CUP
Arabica coffee was introduced to Kenya from Ethiopia via Aden by Catholic missionaries. Grown at 1,500–2,000 metres above sea level, Kenya’s stable climate and volcanic soils create ideal conditions for exceptional coffee.
Cherries are handpicked, graded by parchment weight, then pulped and fermented for 24–48 hours at the wet mill. After thorough washing and soaking, the coffee is dried on raised beds and turned by hand for even moisture reduction. Once fully dried, it is hulled, catalogued, and auctioned at the Nairobi Coffee Exchange, where Kenyan coffees are highly sought after.
BREW GUIDE
Hario V60 2 Cup
Dose: 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!
