A flavorful, complex offering from Kenya
Perfect for juicy, clean pour overs
The region of Kirinyaga, on the slopes of Mount Kenya, is world renowned for outstanding coffee quality. With red volcanic soil, high elevations, well-distributed rainfall, and moderate temperatures contribute, growing conditions here are ideal for coffee plants.
This lot comes from the Kamwangi Coffee Factory. Here, coffee cherries are carefully hand picked and sorted, removing any overripe or underripe berries before beginning processing. The pulp is removed and the coffee is fermented for 24-36 hours under closed shade. After fermentation the coffee is washed and again graded by density. An overnight soak in clean water is followed by sun-drying on raised beds for up to 20 days.
While terroir plays an important role in quality, some argue that Kenya's outstanding coffee is a result of their strict processing. This cup shines with sweet, deep notes of pomegranate molasses and cranberry sauce. Dial in with a 1:16 brew ratio, filtered water at 208-210℉, a medium grind, and a 3-3.5 minute brew cycle.