17,50€ – 70,00€
It’s the first time we have this coffee in our menú. Sweet and tropical aromas of maracuyá, kiwi and raspberry jam. Flavors of cherry and maracuya. Sweet and silky.
This lot is cultivated by smallholders in Murang’a and processed at Kahunyo washing station. Coffee is cultivated at altitudes of 1.600 – 1.800 meters above sea level. The high altitudes provide the warm days and cool nights that help nurture sweet, dense cherries. The washing station is owned and operated by Thikagiki Farmers’ Cooperative Society (FCS).
This lot is composed b SL28 and SL34 varieties, popular in the country due to their deep root structure, which allows the trees to maximize scarce water resources and flourish even without irrigation, and Riuru 11, a new variety known for its disease resistance and high yields.
Smallholders handpick ripe, red cherries and deliver them to Kahunyo washing station, where only the properly ripe and dense cherries are accepted. Cherries are then pulped and fermented for 16 to 18 hours, washed in clean water and laid to dry on raised beds. Coffee is covered and it takes about a week for parchment to dry.
We offer you these guidelines so that you have a guide when preparing your recipe, but you must take into account the method you are using, the grinding, the water, the temperature, etc.
Our method: V60
Our grinder: EK43
Our water: Osmotized, 93ppm
We use 15 gr of medium ground coffee and 260 gr of water at a temperature of 96ºC. We pour the water in 2 times. One of 50 gr, we wait 30 seconds and then pour the rest of the water until it reaches 260 grams. The total infusion time should be between 2 and a half and 3 minutes.