#18 Kenya

This coffee has a very-alike-taste as you will experience in Gesha coffee. The peach flavour is dominant but still very balanced with its dark berry notes.

As for Kathima from the same Cooperative, this Kiungu AB was one of those coffees that was discovered through blind cupping in origin. The Kathima factory is under the Thambana Cooperative society, located in Embu, a neighbouring region to Kirinyaga at the slopes of Mount Kenya.

Thambana Farmers Co-operative Society

Kiungu is in Nginda Location, Manyatta division of Embu County, 16km from Embu town, located on the rich green slopes of Mt. Kenya almost on the Equator. Name of Farm / Cooperative Thambana Farmers Co-operative Society.

Kiungu is the name of the factory. Actual farm/coop size (hectares) About 250 tonnes of cherry per year

This juicy coffee tastes like purple and dark berries, with rosemary notes. It is not so intense, and we believe it can make a good option for a darker roast.

Coffees from Kenya are usually very fruity / acid of two reasons. Variety and terroir. 

When calibrating your espresso shot, make sure you bring out a medium to high acidity. A shorter extraction time is recommended. The coffee beans are also bigger than a ie. a bourbon variety -´ and sometimes they have a tendency to jump in the grinder during the grinding process depending on your grinder. 

- so make sure your grinder is filled with a little bit more than usual. I always recommend as little as possible. But in this case, you want to maintain a homogeneous gravity when the beans get in contact with your burrs. 

The dose is calculated using a 20g VST porta filter.

Min dose is 19g/ and Max dose 21 g. pr dobb espresso.    

This coffee is ideal to brew on Siphon, Chemex, Hario, Stagg fellow and December dripper Brew/ratio mass depends on how you pour the water, the weight of your coffee and the length of your brew. I like to recommend that you try to use different pouring techniques. So you will find out what will suit you and the coffee you have in your hands.

Step 1

Prefinfusion = Using water to wet the coffee, so the particle can absorb water, giving access to flavour and aromas. As a rule when you use less coffee, less water is used to preinfusion. "just enough to cover the coffee in the filter".

Step 2

Blooming = this is where the coffee particles is expanding, as any cellular products, giving access to transform the coffee attributes in to flavours and aromas. As a genius = less coffee/shorter blooming time. More Coffee/longer blooming time = that make sense right? Ie. 33 g of coffee = 30 sec blooming time. 60 g of coffee = 50-60 sec blooming time.

Step 3

Building up your coffee in the filter = you coffee brewing times length and letting you coffee steep in the filter. Coffee needs to be handled firm and homogenises.

Ie. Dont let your coffee set/sit or "dry out in the filter" when you pour the water in your coffee filter. Vise versa, you have to be careful, that you don't pour too much water, so you create a "swimming pool" on top of the coffee in the filter. The coffee should have a smooth "run through" contact time with water. You can find inspiration on brew guides