Kathangariri is located in Embu county, southeast of Mt Kenya. It is grown between 1,500 - 1,800 above sea levels in rich, red volcanic soils.
Washed and sun dried.
The cup delivers strong acidity that is complemented with full body and sweet flavours with occasional fruity tones.
Region: Kathangariri, Embu
Grade: AA
Q Grade: 88.25
Varietal: Bourbon-Typica (SL 28, SL 34)
Processing: Wet Pulped
Altitude: 1500 - 1800 masl
Roast Profile: Medium-Light
Tasting Notes:
- Cherry
- Hibiscus
- Marmalade
Suited to: Black Coffee
- Long Black & Espresso
- Filter
- Batch Brew
- Cold Brew
BREW GUIDES
Espresso:
- Dose in: 22-23g
- Dose out: 42-48g
- Millilitres: 26-30ml
- Time: 27-32 seconds
- Temperature: 92-93 degrees
Pour Over: V60, Chemex
- Dose: 15g
- Yield: 250ml
- Time: 2:30-3:00 (30 second bloom)
Aeropress
- Dose: 15g
- Yield: 230ml
- Brew Time: 2:30 (45 second bloom)
- Extraction Time: 20-30 seconds
