Kenya Kirinyaga KAWA ZIARNISTA (Kawa Specialty)

KENYA KIRINYAGA SPECIALTY COFFEE

Kenya is unquestionably a destination for fruity notes in coffee. Its depth of flavor is hard to confuse with coffees from other regions of the world. The temperate climate, fertile volcanic soil, and high-altitude farms make coffee from Kenya one of the most aromatic and distinctive coffees in the world.

Here are carefully selected lots of the botanical varieties SL-24, SL-28, Ruiru 11, Batian, and K7, grown in the rich volcanic soils of Kirinyaga and Kiambu. When the coffee cherries are red and ripe, they are hand-picked into buckets early in the morning and transported to the mill. They are then carefully sorted and appropriately depulped. After fermentation, the coffee is washed with clean water and dried in the African sun on raised beds until it reaches an optimal moisture level of about 12%. This happens twice a year, with the main harvest running from October to December and the early harvest (in minimal quantities) from April to July.

You’ll taste rhubarb, blackcurrants, and milk chocolate. The aroma is deep, with good body and pronounced acidity. You’re unlikely to detect any bitterness in this coffee. Recommended by many connoisseurs as the best coffee! Whole-bean coffee of “SPECIALTY” quality.

ROAST DATE: 21.01.2024.

BREWING RECOMMENDATION: 6 G/ 100 ml, Drip v60 02, water temperature: 96°C, 27 clicks, brew time: 3 – 4 min/600 ml.

• Country of origin: Kenya
• Region: Kirinyaga
• Farm: Various Farms
• Growing altitude: 1500 – 2100 m above sea level
• Processing: Washed
• Coffee type: 100% Arabica
• Roast level: Light
• Intensity: 4/10
• Sensory profile: Rhubarb|Blackcurrants|Dried tomato|Chocolate
• Recommended for: Drip | Chemex | Aeropress