How it tastes:
Like blackcurrant, grapefruit, and kiwi.
Processing:
This Kenyan coffee is unique in that it contains only SL28 and SL34 varieties. It doesn’t include Ruiru or Batian, which unfortunately cause most modern Kenyan coffees to lose much of their distinctive flavor.
Thanks to the SL28 and SL34 combination, this coffee is beautifully bright and juicy. Its character also comes from the traditional fully washed processing method.
The washing station workers first soak the cherries in water tanks to remove any underripe ones. The ripe cherries are then pulped and moved to fermentation tanks, where they ferment spontaneously for 24 hours. To stop fermentation, they’re washed with clean water and spread onto raised drying beds, where they spend about 14 days until they reach the ideal moisture content.
Best for:
A perfect choice for Hoop, Pulsar, V60, batch brew, AeroPress, or any other filter brewing method.
Barista’s recommendation:
You’ll get the best flavors when you brew with 100 °C water. The idea that hot water “burns” the coffee is a myth — we roast it at 600 °C, so you definitely can’t burn it. Always use filtered or bottled water with an alkalinity between 60–80 ppm.
Good to know:
For filter brewing, use beans at least 7 days after the roast date. Once you open the bag, let it air out for about 4 hours before brewing to avoid unwanted bitterness.
Package contents:
The package contains roasted arabica coffee beans in your chosen size.
