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    Kenya, Gikirima AA

    Tasting Notes: Raspberry, Raw Sugar & Black Currant

    Country: Kenya
    Region: Mount Kenya,Embu County
    Varietal: Ruiru 11,SL 28, Batian
    Process: Washed
    Altitude: 1,800 MASL
    Factory: Gikirima Coffee Factory

    ABOUT THE BEAN:

    Gikirima is a factory situated on the slopes of Mount Kenya in one of Kenya’s great coffee-growing regions, Embu County. The area has deep, well drained and fertile red volcanic soil at high altitudes with 1,900mm of rainfall annually. After picking, the ripe cherries are brought to the factory by smallholder farmers to undergo the wet processing method to remove skin and pulp. The coffee is fermented overnight to break down the sugars, travel through water channels to the soaking tank then carefully cleaned, soaked and spread out on raised drying tables for 7-15 days.

    BREWING GUIDE:

    Espresso
    Brew Ratio: 1:2.7
    Dose: 22g
    Beverage Mass: 60g
    Contact Time: 28-32 seconds
    Temperature: 94°c

    Filter
    Brew Ratio: 1:17
    Dose: 15g
    Water: 255g
    Temperature: 97-100°c
    Bloom: 50g (40 seconds)
    Pours: 2 (including bloom): 50g, 200g
    Pour Time: 1:30
    Draw Time: 2:40

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