Kericho (washed) – KENYA

Description

ORIGIN: Kenya

VARIETAL: Batian (A tall variety that combines high yields and good cup quality ) Ruiru (Ruiru is a compact, high-yielding variety developed in Kenya to allow for more intensive coffee production with fewer losses from diseases and pests)

PROCESS: Traditional Washed
ELEVATION: 1400 – 1700 masl
TASTE: Sweet Berries – Red Grape – Complex
PRODUCER: Sidney Kibet

This wonderful washed Kenyan coffee comes from Kericho County which has a rich coffee history. Being among the first regions in Kenya to cultivate coffee. This coffee boasts beautiful sweetness with a balanced acidity making it perfect for brewing on filter or as an interesting espresso. Coffee from Kericho is revolutionizing the coffee industry in Kenya with its innovative approach to sourcing and exporting the finest coffees. By bypassing the traditional auction system this coffee is changing the game for producers and farmers in the region.

 

HOW TO BREW

Espresso

Dose: 17.5g

Yield: 40g

Time: 22-24 seconds

 

Cafetiere

Coffee: 30g

Water: 500g

Time: 8 minutes

Add your coffee to the cafetiere – Pour Over 500g of boiling water – Wait 4 minutes – Stir the crust on top so the grounds sink to the bottom & scrape off the crema (foam) from the top – Wait 4 minutes – Place your plunger so it is level with the water (do not plunge) and pour.

 

Pour Over 

Coffee: 18g

Water: 360g

Time: 3 minutes

Put your coffee in your brewer of choice – Pour over 30g of water for a bloom – Wait 30 seconds – Over 1 minute pour 470g of water – Wait for the water to drip through – Enjoy!