Description
This coffee comes from the Murarandia Farmers’ Cooperative Society, a co-op that services Murang’a County where farmers can bring their coffee cherries to be processed and sold. The co-op is run by a board of elected members and a Secretary Manager with seasonal workers to help with the harvest season. This lot comes from the Murarandia Factory operating in Kenya’s central region.
The SL-34 and SL-24 varieties, developed in the 1930s by Scott Laboratories in Kenya, were created to be disease resistant and fruitful trees. The newer Ruiru 11 variety, released in 1985 by the Coffee Research Foundation in Kenya, was developed to be compact and resistant to the coffee berry disease after an epidemic in 1968. These varieties are among Kenya’s most celebrated coffees and together create a joyful, vivid coffee with bright clarity and new notes to be discovered in every sip!
Farm details:
Producer: Murarandia Factory
Farm/Co-op: Murarandia Farmers’ Cooperative Society
Region: Murang’a County
Country: Kenya
Altitude: 1600-1800 masl
Process: Washed
Varietal: SL-34, Cl-28, Ruiru 11
Flavor profile:
Taste: Lime, Mango, Green Grape
Acidity: Medium Plus
Body: High
Sweetness: Medium
Recommended Brew Method:
Fellow Stagg [X]
22g in, 350g out
3:05-3:30 minutes
205 f temperature
Medium/coarse grind
Bloom
0-30 seconds
50 gram pour, pick up brewer and spin 3 times
Second pour
30-50 seconds
Pour from 50 grams to 200 grams, starting at 30 seconds and ending your pour at 50 seconds (7.5 gram per second, pour rate)
Let fully drain should be around 2:30
Third pour
1:15 – 1:30
Pour from 200 grams to 350 grams, starting at 1:15-1:30 and ending your pour at 1:35-1:50 (7.5 gram per second, pour rate)
Let drain completely
Final time
Drain should end around 3:05-3:30 minutes or brew to taste
Recommended Espresso Recipe:
Classic 9 bar recipe
20g in, 60g out (22 gram basket)
24-26 seconds
200 f temperature
Espresso grind
