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Region: Murang'a Country
Farmer: Kayu Coorperative
Varietal: Ruiru 11
Elevation: 1,600 - 1,900 MASL
Processing: Fully washed
Roast Level: Medium light
Tasting Note: Rooibos tea, berry candy/sugar cane, red grape, red date, floral, rounded acidity
About The Coffee
Within the Murang’a County along the slopes of the Aberdare Range is the Kayu Factory, or wet mill. 1,931 smallholders in this region contribute coffee cherries to this mill and belong to the New Kiriti Farmers Co-operative Society.
Situated at 1,650 meters above sea level, this region is defined by its bright red soils, full of rich nutrients for coffee trees. The high altitude allows for ideal temperatures and rainfall for the slow maturation of coffee cherries. Smallholders in this region grow coffee on small plots of land and pick the cherries during harvest to deliver to the mill.
Once the cherries reach the mill, the coffee is washed with water from the Kagondo River. The water is pumped via a diesel engine into reservoir tanks. After the cherries are pulped, the coffee is placed in large tanks to soak in water and ferment. This allows for the breakdown of the exterior mucilage, normally lasting overnight. The coffee is then spread evenly on raised tables to dry in the open sun until a targeted moisture content is reached.
Method : Filter V60 Handbrew method
Dose : 18g
Yield : Blooming 50g for 30 seconds, total yield 280g
Time : 2 minutes 30 seconds (adjust grind size accordingly)
Water Temperature : 93 degrees