Kenya - Kiamugumo, Washed

CANDY-LIKE SWEETNESS WITH JUICY MALIC ACIDITY. NOTES OF APRICOT, DRIED CHERRY, AND GREEN APPLE TAFFY

$20.00

$2.50 oz

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Shipping calculated at checkout.

Size 8oz // 227g 12oz // 340g 5LB

Quantity

Roast level: Light
Processing method: Washed
Region: Kirinyaga
Varietals: Batian, SL28, SL34, Ruiru 11

There is buzz around this years Kenya harvest, which got us excited to explore these offerings! It has been some years since we offered a coffee from Kenya, not because we don't love them, but there isn't always space on the menu. Not this time!

Kenya borders Ethiopia to the South, but growing regions are located in the Southeast - bordering Rwanda and Tanzania. It sits across the pond from Rwanda and Burundi, and it's no wonder we taste so many similarities in coffee form Kenya. Typically, we experience stone fruit sweetness with a tacky body, and sparkling acidity that mimics a grapefruit soda. They stand up well to developed light roasts pushing into medium, and have tremendous potential for flavor development.

Find notes of stone fruit resembling apricot and dried cherry, with a candy-like sweetness like green apple taffy.

About the cooperative from Cafe Imports:

New Ngariama Farmers Cooperative Society operates the Kiamugumo Factory, which was founded in the 1970s. There are about 1,500 contributing members who deliver cherry to the factory, each growing coffee alongside other crops on about 1/8th a hectare each, average.

Brewing ratios for drip and cold brew

Brewing ratios are the base for coffee brewing recipes. It's a way to make sure coffee brews to the strength we enjoy it!

For example, 1:15 would mean one gram of coffee to 15 grams of water and would make for a heavier cup of coffee. Increasing this to 1:20 would mean a more tea like brew.

Adjust these ratios to taste on any coffee, but we have a

Pour over, drip brews, and other paper filter methods

1 : 17 for our light and light-medium roasts
1 : 18 for our medium and medium-dark roast levels
Grind size fine-medium - or - similar to beach sand

Cold Brew Concentrate

1 : 4.6
Grind size as coarse as your grinder goes
A french press recipe with ratio above would be 170g coffee to 793g water.
Steep in cold water in fridge for 12-14 hours
Cut 50/50 with water or to taste for diluted brew.

How long should I wait after the roast date to use?

Coffee is off gassing from the time it is roasted. Brewing coffee that is too fresh is difficult to extract because CO2 will repel water and make it hard to extract what makes coffee tastes great!

Paper filter or full immersion brew method (ie. pour over, brew pot, french press)

At least 3 days.

When you go to pour hot water over your coffee grounds you see the coffee 'bloom' or bubble up. Depending on your brew method, this can be a way to open the coffee up for continued brewing.

Espresso

At least 5-7 days.

Espresso is a highly concentrated and pressurized brewing method. CO2 has nowhere to go so it's best to let the coffee release this naturally past the roast date.