Altitude
Farm altitude of all eight coffees. The higher coffee grows, the longer the cherry ripens and the denser the bean.
Kenya · Nyeri · Washed
Storm
Sharp, juicy, with a long finish
Tasting notes
- blackcurrant
- red grapefruit
- hibiscus
A double-fermented Kenyan lot: bright acidity without the sting, and blackcurrant that lasts to the last sip. Best in a pour-over or an AeroPress.
Passport
Where this coffee comes from
Nyeri is central Kenya, on the slopes of Mount Kenya with red volcanic soils. The SL28 and SL34 varieties give the classic Kenyan acidity: sharp, juicy, full of blackcurrant. The cup moves fast and bright like a summer storm, and the finish lingers like the smell of air after one.
- Country
- Kenya
- Region
- Nyeri
- Producer
- Cooperative wet mill
- Altitude
- 1,700–1,900 m
- Varieties
- SL28, SL34, Ruiru 11, Batian
- Process
- Washed
- Harvest
- October – December
- Roast
- Light, for filter
- SCA score
- 87–88
Process
Washed: the fruit comes off right after picking; the bean ferments in water, is rinsed and dried. The taste is clean, with clear acidity.
Observations
Observations
Flavour profile
Scores on a 1 to 5 scale from our cupping.
- Acidity
- 5 of 5
- Sweetness
- 3 of 5
- Body
- 3 of 5
- Bitterness
- 2 of 5
- Finish
- 5 of 5
Harvest
- Jan
- Feb
- Mar
- Apr
- May
- Jun
- Jul
- Aug
- Sep
- Oct — harvest
- Nov — harvest
- Dec — harvest
Recipes
How to brew
V60 dripper
- Coffee
- 15 g
- Water
- 240 g
- Ratio
- 1:16
- Temperature
- 95 °C
- Time
- 2:45–3:10
Espresso
- Coffee
- 18 g
- In the cup
- 45 g
- Ratio
- 1:2.5
- Temperature
- 94 °C
- Time
- 28–32 s