Origin: Kenya
Region: Nyeri
Farm: Farmer Co-operative Society (FCS)
Varietal: SL28, SL34, Ruiru 11
Process: Natural
Elevation: 1,740 – 1,850 masl
Roast Level: Medium
Tasting Notes: Pineapple, Mixed Berries, Floral
About the coffee
It is not everyday you come across a natural-processed coffee from Kenya. This lot comes from Ndiaini in the Nyeri highlands, a name that translates to “deepest part of the river”. Grown at high elevations in rich volcanic coils, the cherries are dried whole on raised beds under the sun, raked frequently to ensure even drying. The result is a cup with notes of layered berries — we get hints of cherry and strawberry — lively acidity and a floral tinge.
Brewing Guide:
Equipment : V60
Dosing : 16g
Yield : Blooming 30g for 30sec , total yield of 240g
Brewing Ratio: 1:15
Brewing Time: 2mins30sec
Water Temperature : 91 degrees