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