Kenya Kiambu Windrush Estate AB Washed

Description

About This Coffee :

Kenya Kiambu Windrush Estate AB Washed

Quantity: 200g/1000g

Roast Level: Light Roast

Flavor Profile: Grapefruit, Cherry Tomato, Cranberry, Prune

Variety: SL28 

Altitude: 1,700 m 

Processing Method: Washed 

Origin: Kiambu, Kenya 

Region and Farm Introduction: Located in Kiambu, Central Kenya, Windrush Estate benefits from fertile red volcanic soils and favourable highland growing conditions. The estate is operated by Gatatha Farmers Company, a farmer-owned organisation whose shareholders are involved in maintaining coffee production and quality.

Known for cultivating traditional Kenyan varieties such as SL28, Windrush Estate produces coffees that reflect the region's vibrant acidity, pronounced fruit character, and structured sweetness. Its carefully managed cultivation and processing contribute to the clarity and distinctive character of its washed coffees.

Processing Method Features: The Fully Washed process begins with the removal of the coffee cherry's outer skin and pulp, followed by fermentation and washing to remove the remaining mucilage. The parchment coffee is then dried, commonly on raised drying beds.

This method helps preserve flavour clarity and highlight the coffee's natural acidity and fruit characteristics. For Windrush Estate AB, washed processing supports a bright, juicy, and well-defined cup with a clean finish.

Grind to Use

So, how do you know what grind to use?

Here’s a handy guide. Save it to your phone, share it with all your friends. You’ll never need another guide!

1. Coarse:
   • Coarse grinds are chunky pieces of coffee beans, similar to coarse sea salt
2. Medium-Coarse:
   • Saddling between coarse and medium, this grind looks like rough sand
3. Medium:
   • The middle of all grind sizes, medium grounds are similar to the consistency of sand
4. Medium-Fine:
   • The medium-fine grind is a staple grind size, with texture like table salt
5. Fine:
   • Finer than table salt, fine grind is typically the size of most pre-ground coffee

Size Guide

Brewing Method	Brew Time	Coffee to Water Ratio	Bottom-Top Sieve
Pour Over	3:40 min	1:16	400 – 800 µm
French Press	10:00 min	1:13	600 – 1000 µm
AeroPress	2:20 min	1:15	500 – 900 µm
Moka Pot	1:30 min	1:11	350 – 700 µm
Drip Brewer	N/A	1:17	400 – 900 µm
Espresso	0:26 min	1:2	250 – 500 µm
Cold Brew	16 hours	1:10	600 – 1100 µm
Syphon	1:40 min	1:15	400 – 800 µm