Description
Kenya coffee beans are celebrated for their intense, fruit-forward flavors that pack a punch in complex acidity. SL-28 and SL-34 are two of the most well-known varietals grown in Kenya.
The coffee was primarily grown by smallholders – with an average of 200 trees each – who delivered their freshly picked ripe cherries to cooperative factories (wet mills). The cherries were subsequently disc pulped, fully fermented, washed, and sundried on elevated drying tables. Consolidated parchment volumes were then delivered to dry mills where the parchment was hulled, graded according to size and density, warehoused and warranted for sale.
Farm details:
Producer: Taylor Winch Kenya, Nairobi
Farm/Co-op: Various smallholders
Region: Mt Kenya, Kenya
Country: Kenya
Altitude: 1500-1700masl
Process: Washed
Varietal: SL28 and SL34 of Kent and Bourbon ancestry
Flavor profile:
Taste: Blood Orange, Lychee, Hibiscus
Acidity: Medium Plus
Sweetness: Medium
Body: Medium
Recommended Brewing Methods:
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
