Kenya - Kirinyaga - Peaberry
This variant is currently sold out
We Taste: Blackberry, Fluff, Nectarine Juice, and Tangerine
Elevation: 1500 to 1800 meters
Varietals: Batian,Kenya SL28,Kenya SL34,Ruiru 11
Milling Process: Fully Washed
Drying Process: Raised beds
Kirinyaga County sits at the foothills of Mount Kenya, some 112km from Nairobi. Kirinyaga County is named after Mount Kenya, which was originally known as Kirinyaga by the local communities, meaning the crest of whiteness, synonymous with its snow-capped peaks. This coffee is a blend of various cooperatives in the region that deliver cherry to the wet mill the same day that it is picked. Timely and selective hand picking gives this coffee its distinct clean profile. After ripe cherries are separated from underipes, overipes, and foreign matter, processing uses clean water that is then recirculated prior to disposal into seepage pits. The coffee is then dried on raised beds.
Grind: Medium Coarse (on Baratza Encore / Virtuoso 17)
Water: 300ml of at 202 degrees Fahrenheit
Bloom: 40ml of water saturating the coffee. Let sit for 1 minute 2nd Pour: Pour in circles until you're at 100ml
Final Pulse Pours: Add 20-40ml of water each pour until reaching 300ml. Allow coffee to drain almost fully between pours.
Final Brew Time: 3-4 minutes